Cajun Shrimp Alfredo

  • 18 medium shrimp (raw, peeled and deveined)
  • 3 Andouille sausages (cut into 1/4" cubes)
  • 1-1/2 tablespoon Cajun seasoning (I use Joe's Stuff)
  • Tabasco sauce
  • 1 can mushrooms
  • 1/2 medium onion, chopped
  • 1/2 green pepper, chopped
  • 1 teaspoon chopped red pepper flakes
  • 2-3 cloves garlic, crushed
  • 1-1/2 cup heavy cream
  • 1/8 teaspoon cayenne pepper
  • 1/2 t salt
  • 1/2 teaspoon Chili powder
  • 3/4 pound linguine
  • Parmesan cheese

    At least 2 hours before cooking, place shrimp in a ZipLoc bag with 1T of the cajun seasoning and 3 shakes of Tabasco. Refrigerate.

    In a big 3-quart skillet, over medium-high heat, saute the Andouille sausage chunks stirring often, for 2 minutes. Add onion, green pepper, pepper flakes and garlic and cook another 3 minutes. Remove from heat and set aside.

    Cook pasta per package instructions. (Usually 7-10 minutes).

    As pasta is cooking, return sausage mixture to medium heat and add cream, remaining 1/2 T cajun seasoning, cayene pepper, salt, and chili powder. Stir to a consistent color.

    At the same time, in a separate skillet, over medium-high heat, saute the shrimp (with juices from the ZipLoc) for 2 minutes until shrimp turns pink.

    When cooked, add the shrimp to the first skillet. Add the pasta and Parmesan cheese, and toss until pasta is evenly coated with the mixture.

    Serve and enjoy.

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