Description
A delightful blend of jambalaya flavors with creamy pasta, perfect for family dinners or gatherings with friends.
Ingredients
Scale
- 12 oz fettuccine
- 3 tbsp parsley
- 1 lb shrimp
- 3 tbsp butter
- 3 tbsp cajun seasoning
- 8 oz sausage, sliced into 1/4-inch rounds
- 1 large onion, diced
- 1 green pepper, diced into 1/2-inch pieces
- 1/2 red pepper, diced
- 5 garlic cloves, minced
- 1 pint cherry tomatoes, halved
- 2 cups heavy cream
- 8 oz Gruyere cheese, freshly grated
- 1/4 tsp smoked paprika
Instructions
- Begin by dicing the onion, cutting the peppers, mincing the garlic, halving the cherry tomatoes, and slicing the sausage.
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente, reserving 1/2 cup of pasta water before draining.
- Melt the butter in a large skillet over medium-high heat. Season shrimp with cajun seasoning and sear for 1-2 minutes on each side until cooked through.
- Add sliced sausage to the same skillet and cook for 3-4 minutes until browned. Then add onion and peppers, cooking for 4-5 minutes until soft.
- Add the minced garlic and cook for 30 seconds until fragrant. Stir in the halved cherry tomatoes and cook for 3-4 minutes.
- Pour in the heavy cream, bringing to a simmer, and reduce for 2-3 minutes until thickened.
- Remove from heat and stir in Gruyere cheese and smoked paprika until melted.
- Add the cooked fettuccine into the sauce, tossing to coat. Return shrimp and half of the reserved pasta water, adjusting consistency as needed.
- Serve immediately while hot, garnished with parsley.
Notes
For a lighter version, substitute heavy cream with half-and-half or plant-based cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 150mg