Ingredients
The following ingredients have 4 Servings
- 1 pound peeled and deveined shrimp
- 1 tablespoon blackened seasoning
- 4 tablespoons olive oil
- 6 ounces sliced andouille sausage
- ½ peeled and small diced onion
- 2 small diced ribs of celery
- ½ seeded and small diced red bell pepper
- 2 finely minced garlic cloves
- 2 tablespoons all-purpose flour
- 3 cups heavy cream
- 2 seeded and medium-diced Roma tomatoes
- ½ cup finely grated Parmesan cheese
- 1 pound fresh fettuccine pasta
- salt and pepper to taste
- chopped parsley and additional parmesan for garnish
Instruction
- Add the peeled and deveined shrimp to a bowl and coat them with the blackened seasoning and mix to combine.
- Next, add 2 tablespoons of olive oil to a large frying pan over medium heat and after 1 minute of heating up add in the shrimp and spread them around the pan so that they sear and not steam.
- After 1 minute, add in the andouille sausage and stir the shrimp and sausage together so that they cook on both sides, and then cook for 1 additional minute before setting everything to the side on a plate to slightly cool.
- Return the pan back to the heat and add the remaining 2 tablespoons of oil and sauté the onions, celery, and peppers over medium-high heat for 5-6 minutes or until browned and the onions are translucent.
- Stir in the garlic and cook for 1 minute or until you smell it.
- Sprinkle in the flour and mix to create roux and cook for 2 to 3 minutes over medium heat.
- Pour in the heavy cream and bring to a boil until it is very thick or nappe over medium-high heat. It should easily coat the back of a spoon.
- Turn off the heat and then add in the tomatoes, salt, pepper, cheese, and cooked shrimp and sausage and mix in until combined.
- Cook the fresh pasta for 2 minutes in boiling salted water and then add it in batches using tongs to the creamy shrimp pan.
- Fold the pasta together with a rubber spatula until everything is mixed and coated.
- Garnish with more cheese and chopped fresh parsley.
