Cajun Shrimp and Andouille Alfredo Sauce over Pasta

"From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat--so only for special occasions."
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Ready In:
1hr 55mins




  • Peel and devein shrimp; set aside.
  • Cook fettuccine by following the package directions; drain and set aside.
  • Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
  • Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
  • Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
  • Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
  • Gradually stir in chicken broth.
  • Bring to boil over med-high heat, stirring frequently; boil 1` minute.
  • Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
  • Add in cheese cubes, sausage and shrimp; stir until cheese melts.
  • Stir in green onions, parmesan cheese, and chopped fresh parsley.
  • Serve over hot cooked fettuccine.
  • For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.

Questions & Replies

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  1. tara portee
    Very rich and creamy. I loved all the yummy veggies (made me feel less guilty), however; the 10 minute saute for the veggies was not quite long enough. The veggies still had a little too much crunch, especially the celery. The velveeta didn't add the taste I had hoped for, another real cheese choice would have been more to my liking. Add since I am a salt-aholic, I also felt the need to add a little salt. Thanks for sharing.
  2. Lisa525
    Very time consuming, but easy and so good! I tried it for the first time for dinner for my in-laws. They all loved it! My father-in-law told me this is equal to what you get in a really good Italian food restaurant and should serve it when I want to impress somebody. I followed the recipe exactly, but left out the celery (I can't stand the stuff!). Think next time I'm going to try red pepper instead of green because I like the taste better.
  3. thedavo3
    a flavorful dish that is very similar to Grady's Restaurant's Cajun Pasta. I went with the suggestion of using red pepper and was pleased with the flavor. The red pepper lent itself well in both taste and presentation.



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