Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) Andouille sausage, sliced
  • 1 medium onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 2 teaspoons/10g)
  • 1 green bell pepper, chopped (approx. 1 cup/150g)
  • 2 stalks celery, chopped (approx. 1 cup/150g)
  • 2 tablespoons (30g) Cajun seasoning
  • 4 tablespoons (60g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 2 cups (475ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) dry white wine (optional)
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) hot sauce
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) fettuccine pasta
  • Salt for pasta water
  • Chopped fresh parsley or green onions

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain well, reserving about 1/2 cup of pasta water.
  2. In the large skillet or Dutch oven, heat olive oil over medium-high heat. Add the sliced Andouille sausage and cook until browned and slightly crispy. Remove the sausage from the skillet and set aside.
  3. Add the chopped onion, bell pepper, and celery to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and Cajun seasoning and cook for 1 minute more, until fragrant.
  4. Melt butter in the skillet. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until a smooth paste forms (a roux).
  5. Gradually whisk in the chicken broth and white wine (if using), scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook until the sauce has thickened slightly, about 3-5 minutes.
  6. Stir in the heavy cream, Parmesan cheese, Worcestershire sauce, and hot sauce. Season with salt and pepper to taste. Bring to a simmer and cook for 2-3 minutes more, until the sauce is heated through and slightly thickened.
  7. Add the shrimp to the sauce and cook until pink and opaque, about 3-5 minutes, stirring occasionally. Be careful not to overcook the shrimp.
  8. Return the cooked sausage to the skillet. Add the drained pasta to the skillet and toss to coat with the sauce. Add a little pasta water if needed to adjust the consistency of the sauce.
  9. Serve immediately, garnished with fresh parsley or green onions and additional Parmesan cheese, if desired.