Andoullie sausage is a powerhouse of flavor and works perfectly with.
This easy to make Instant Pot Cajun Shrimp Alfredo is loaded with flavor.
Perfectly cooked pasta with a creamy Cajun Alfredo sauce and lots of Cajun sausage and shrimp make this a hearty and delicious pressure cooker pasta dish.
Ingredients of Cajun shrimp and sausage alfredo
- Prepare of For the pasta:.
- You need 2 cups of flour.
- It's 4 of eggs.
- It's of Olive oil.
- You need of For the sauce:.
- You need 1 quart of heavy cream.
- Prepare 1.5 cups of parmesan.
- Prepare 2 tablespoons of butter.
- Prepare of Garlic (desired amount).
- It's 1/2 pound of shrimp.
- It's 1/2 pound of cajun style sausage.
- It's of Diced scallions.
Cajun shrimp and sausage alfredo instructions
- You can make the pasta by hand or in a mixer. If you can't make it, store bought fettuccine noodles are fine also. Mix flour and egg until dough is formed. Knead dough until it becomes "bouncy". Coat dough ball lightly in olive oil and leave in fridge for 1 hour. Roll out to desired thickness and cut into fettuccine noodles. Homemade noodles will only cook 5-6 minutes. To get a more yellow rich pasta, use 2 extra egg yolks only. Add additional flour as needed until dough is formed..
- In large pot boil heavy cream and butter. Turn to low and mix in parmesan cheese until melted. Add minced garlic. Salt and pepper to taste..
- In small pan, saute shrimp and sausage until shrimp is fully cooked. 6-8 minutes on medium-high heat..
- Mix noodles with sauce. Top with shrimp and sausage and diced scallions..
The sauce is creamy and decadent and tossed with fettuccine, blackened shrimp and andouille sausage. Cajun spices are great on shrimp, seared or "blackened" for a few minutes so they're not overcooked and rubbery. Andouille is a smoked sausage full of wonderful Louisiana cajun spices. The combination of shrimp and andouille ~ a perfect match. In a pan, heat the olive oil over medium high heat Directions.
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