I played around with some different seafood and fettuccini recipes, and combined our favorites into this delicious Cajun shrimp and sausage Alfredo dish that my family can't seem to get enough of. It is filling and so quick and easy to make.
Ingredients
- butter: 0.25 cup
- olive oil: 2 Tbsp
- pork sausage links: 1 pack (12 ounce pack, sliced)
- frozen bell pepper, celery, and onion blend: 1 pack (10 ounce pack)
- mushrooms: 1 jar (4 ounce jar, drained, sliced)
- Creole seasoning: 2 Tbsp
- garlic: 1 Tbsp (minced)
- ground black pepper: 2 tsp
- uncooked medium shrimp: 1 pound (peeled and deveined)
- Alfredo sauce: 1 jar (15 ounce jar)
- Parmesan cheese: 0.5 cup (grated)
- fettuccine noodles: 1 box (16 ounce box)
- Italian bread crumbs: 2 Tbsp
- fresh parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Heat butter and olive oil in a large skillet pan over medium-high heat. Add sausage, frozen vegetables, and mushrooms. Sauté until sausage is almost fully cooked, onions are tender, and any liquid from frozen vegetables has almost fully evaporated, 10 to 12 minutes. Stir in Creole seasoning, garlic, and pepper; cook for 2 minutes. Add shrimp, Alfredo sauce, and Parmesan cheese. Cook and stir until sauce has thickened and shrimp are bright pink on the outside and meat is opaque, about 5 minutes.
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Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain fettuccine, top with shrimp-sausage mixture, and sprinkle with bread crumbs and parsley.
