Description
A comforting twist on traditional jambalaya, this creamy pasta dish combines rich Cajun flavors with seafood and cheese.
Ingredients
Scale
- 12 oz Fettuccine (Cooked to al dente)
- 1 lb Shrimp (Peeled and deveined)
- 3 tbsp Butter (Unsalted)
- 2 cups Heavy Cream
- 8 oz Gruyere Cheese (Freshly grated)
- 3 tbsp Cajun Seasoning (Adjust to taste)
- 1/4 tsp Smoked Paprika
- 1 large Onion (Diced)
- 1 Green Pepper (Diced)
- 1/2 Red Pepper (Diced)
- 5 cloves Garlic (Minced)
- 1 pint Cherry Tomatoes (Halved)
- 8 oz Sausage (Sliced)
Instructions
- Melt the butter in a large skillet over medium heat.
- Add the diced onions, green pepper, and red pepper. Sauté until they soften, about 5 minutes.
- Stir in the minced garlic and cook for 1 more minute until fragrant.
- Add the sliced sausage and shrimp. Cook until the shrimp turns pink.
- Sprinkle in the Cajun seasoning and smoked paprika, stirring to coat well.
- Pour in the heavy cream and bring to a gentle boil. Reduce heat and simmer for about 5 minutes to thicken.
- Add the halved cherry tomatoes and stir in the grated Gruyere until melted and combined.
- Mix in the cooked fettuccine, ensuring it is evenly coated with the sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 150mg