French Quarter Recipe

Cook the Fettuccine

In a large pot, bring water to a boil. Add a generous pinch of salt and the fettuccine. Cook according to package instructions until al dente. Drain and set aside.

Prepare the Andouille Sausage

Slice the andouille sausage into 1/4 inch rounds.

Prepare the Shrimp

Ensure the shrimp are peeled and deveined. Pat them dry with paper towels.

Slice the Mushrooms

Clean and slice the mushrooms evenly.

Cook the Sausage and Shrimp

In a large skillet over medium heat, add the sliced andouille sausage. Cook for about 3-4 minutes until slightly browned. Add the shrimp and cook until they turn pink, about 3-4 minutes. Remove from skillet and set aside.

Sauté the Mushrooms

In the same skillet, add a little more butter if necessary, then add the sliced mushrooms. Sauté for about 5 minutes until they are golden brown. Remove from heat and set aside.

Make the Alfredo Sauce

In the same skillet, melt the butter over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer. Gradually whisk in the Parmesan cheese until melted and smooth. Season with cayenne pepper, salt, and black pepper to taste.

Combine Everything

Add the cooked fettuccine, sausage, shrimp, and sautéed mushrooms to the sauce. Toss everything together until well coated. Cook for an additional 2-3 minutes to heat through.