Cajun Shrimp And Sausage Alfredo Recipes

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CAJUN SHRIMP ALFREDO



Cajun Shrimp Alfredo image

Spicy and creamy....a great combination! Homemade Alfredo is always best, but the Knorr® mix plus Parmesan is a quick easy alternative. Serve over angel hair pasta.

Provided by GIMMEYOURWILDS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 35m

Yield 6

Number Of Ingredients 12

½ pound andouille sausage, diced
¼ onion, diced
¼ cup diced celery
¼ cup diced red bell pepper
2 teaspoons Cajun seasoning
¼ teaspoon dried sage
1 pound raw shrimp, peeled and deveined
1 ¾ cups milk
1 (1.6 oz) package dry Alfredo sauce mix (such as Knorr®)
1 tablespoon butter
½ cup freshly grated Parmesan cheese
2 teaspoons minced garlic, divided

Steps:

  • Combine sausage, onion, celery, red bell pepper, Cajun seasoning, and sage in a skillet; cook and stir until sausage is cooked through and celery and bell pepper are softened, 5 to 10 minutes. Add shrimp and cook until cooked through and bright pink, about 5 minutes. Remove skillet from heat.
  • Whisk milk, Alfredo sauce mix, and butter together in a saucepan; bring to a boil. Reduce heat to low and simmer sauce, stirring occasionally, until smooth and thickened, about 2 minutes. Stir Parmesan cheese and garlic into sauce until cheese is melted. Stir shrimp mixture into sauce.

Nutrition Facts : Calories 301.8 calories, Carbohydrate 10.2 g, Cholesterol 156.3 mg, Fat 18.2 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 7.9 g, Sodium 1148 mg, Sugar 4.1 g

CAJUN SHRIMP ALFREDO



Cajun Shrimp Alfredo image

This is my version of Dave and Buster's Cajun Shrimp Alfredo. This goes together rather quickly and is so good. I would certainly serve this to company by doubling the recipe. Also, if you like spicy but not to spicy you can leave out the last addition of the Creole seasoning, or you can add more if you really like spicy.

Provided by Tmisen2980

Categories     Cajun

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

1 lb shrimp, peeled and deveined, without tails
2 tablespoons tony's creole seasoning
1 1/2 tablespoons olive oil
1 1/2 tablespoons butter
8 ounces sliced mushrooms
2 teaspoons garlic powder
1 cup tomatoes, diced, I used fresh from the garden
1 cup heavy cream
1 cup parmesan cheese, grated
1 egg yolk
1 cup onion, diced, divided
8 ounces linguine
1/2-1 tablespoon tony's creole seasoning

Steps:

  • Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
  • Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.
  • Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
  • While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
  • When the shrimp has cooked add the cream and the other addition of Creole Seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.
  • Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.
  • When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

CAJUN SHRIMP AND SAUSAGE ALFREDO



Cajun Shrimp and Sausage Alfredo image

I played around with some different seafood and fettuccini recipes, and combined our favorites into this delicious Cajun shrimp and sausage Alfredo dish that my family can't seem to get enough of. It is filling and so quick and easy to make.

Provided by mammak

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 40m

Yield 8

Number Of Ingredients 14

¼ cup butter
2 tablespoons olive oil
1 (12 ounce) package pork sausage links, sliced
1 (10 ounce) package frozen bell pepper, celery, and onion blend (such as Pictsweet® Farms Seasoning Blend)
1 (4 ounce) jar sliced mushrooms, drained
2 tablespoons Creole seasoning (such as Tony Chachere's®)
1 tablespoon minced garlic
2 teaspoons ground black pepper
1 pound uncooked medium shrimp, peeled and deveined
1 (15 ounce) jar Alfredo sauce (such as Bertolli®)
½ cup grated Parmesan cheese
1 (16 ounce) box fettuccine noodles
2 tablespoons Italian bread crumbs
¼ cup chopped fresh parsley

Steps:

  • Heat butter and olive oil in a large skillet pan over medium-high heat. Add sausage, frozen vegetables, and mushrooms. Saute until sausage is almost fully cooked, onions are tender, and any liquid from the frozen vegetables has almost fully evaporated, 10 to 12 minutes. Stir in Creole seasoning, garlic, and pepper; cook for 2 minutes. Add shrimp, Alfredo sauce, and Parmesan cheese. Cook and stir until sauce has thickened and shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain fettuccine, top with shrimp-sausage mixture, and sprinkle with bread crumbs and parsley.

Nutrition Facts : Calories 650.2 calories, Carbohydrate 53 g, Cholesterol 160.6 mg, Fat 34.8 g, Fiber 4.2 g, Protein 33.6 g, SaturatedFat 13.9 g, Sodium 1466.9 mg, Sugar 4.6 g

CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA



Cajun Shrimp and Andouille Alfredo Sauce over Pasta image

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.

Provided by ratherbeswimmin

Categories     Cajun

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 16

1 lb unpeeled medium raw shrimp
1 (12 ounce) package fettuccine
1/2 lb andouille sausage, chopped
1/2 cup butter
1 medium onion, chopped
1 small green bell pepper, chopped
1 cup chopped celery
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 1/2 tablespoons cajun seasoning (salt-free is recommended)
2 cups chicken broth
1 1/2 cups heavy cream
6 ounces Velveeta cheese, cubed
3/4 cup chopped green onion
1/3 cup grated parmesan cheese
3 tablespoons chopped fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 925.5, Fat 59.9, SaturatedFat 33.1, Cholesterol 333.9, Sodium 1489, Carbohydrate 55.4, Fiber 3.2, Sugar 5.8, Protein 41.6

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