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Shrimp & Andouille Alfredo
This is my lighter version of Fettuccine Alfredo. You won't miss the butter and cream!

1/2 lb andouille, quartered
1 tbs minced garlic
2 tbs flour
2 cups (2%) milk
cajun seasoning blend
1 cup shredded parmesan cheese, divided
1 tbs chopped parsley
1 lb cooked shrimp
(other options: sliced cooked mushrooms, sliced water chestnuts, etc.)
1/2 to 1 cup (pasta cooking) water
1 pkg fettuccine pasta

Cook fettuccine noodles according to directions. Reserve 1 cup of the water before draining the pasta.

In a large skillet, heat the andouille over medium high heat until slightly browned. Lower heat to medium-low, push the andouille to the sides of the pan and add the garlic to the middle of the pan. When the garlic gets aromatic (just a few seconds), add the flour. With a flexible (non-stick safe) whisk, stir the flour around the middle of the pan until it is heated through, less than a minute. Gradually add the milk, whisking constantly. When milk is all incorporated, stir all together and season to taste with cajun seasoning. Stir in about 3/4 cup parmesan cheese. Add in any other cooked ingredients (shrimp, mushrooms, etc.) at this time. Stir in fresh parsley. The sauce will get very thick. Add the pasta water to thin it out to preferred consistency. Toss in pasta, getting everything incorporated. Serve with a little parsley and parmesan on top.

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