Shrimp And Andouille Pasta Recipe
Sautéed shrimp and andouille sausage tossed with penne in a creamy alfredo sauce finished with parmesan and romano cheese.
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Ingredients
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Pasta
Protein
Sauce
Garnish
Method
Pasta Preparation
- 1
Cook the Penne
In a large pot, bring water to a boil. Add a pinch of salt and the penne pasta. Cook according to the package instructions until al dente, usually about 10-12 minutes. Drain and set aside.
Sautéing Protein
- 2
Sauté the Andouille Sausage
In a large skillet over medium heat, melt 2 tablespoons of butter. Add the sliced andouille sausage and sauté for about 3-4 minutes until browned. Remove from the skillet and set aside.
- 3
Cook the Shrimp
In the same skillet, add the remaining 2 tablespoons of butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Then, add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove from the skillet and set aside with the sausage.
Making the Sauce
- 4
Prepare the Alfredo Sauce
In the same skillet, pour in the heavy cream and bring it to a gentle simmer over medium heat. Stir in the grated Parmesan and Romano cheese until melted and smooth. Season with salt, black pepper, and Italian seasoning.
Combining Ingredients
- 5
Combine Pasta and Sauce
Add the cooked penne pasta to the sauce, tossing to coat evenly. Add the sautéed shrimp and andouille sausage back into the skillet. Stir gently to combine all ingredients and heat through for about 2-3 minutes.
Garnishing
- 6
Serve and Garnish
Serve the shrimp and andouille pasta hot, garnished with chopped fresh parsley for added flavor and color.