Pesto Cream Sauce / Mozzarella / Andouille Sausage / Baby Shrimp / Artichoke Hearts / Roasted Bell Pepper Recipe
A rich pesto cream sauce tossed with tender baby shrimp, zesty Andouille sausage, artichoke hearts, and roasted bell peppers, topped with melted mozzarella for a delightful burst of flavor.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Chop the Andouille sausage, artichoke hearts, and roasted bell pepper into bite-sized pieces. Mince the garlic.
- 2
Cook the Sausage
In a large skillet, heat the olive oil over medium heat. Add the chopped Andouille sausage and cook until browned, about 5 minutes.
- 3
- 4
Incorporate Vegetables and Cream
Add the artichoke hearts and roasted bell pepper to the skillet. Pour in the heavy cream and pesto, stirring to combine. Allow the sauce to simmer for 5 minutes.
- 5
Mix in Cheese
Stir in the mozzarella and Parmesan cheese until melted and the sauce is creamy. Season with salt and black pepper to taste.
- 6
Serve
Serve the pesto cream sauce over your choice of pasta or rice, and enjoy!
