Ingredients
8 oz. fettuccine or pasta of choice
1 teaspoon salt
⅓ cup salted pasta water reserved
1 tablespoon olive oil
2 chicken sausage links andouille; or regular andouille sausage
1 lb. large raw shrimp thawed; peeled with tails off
2 tablespoon cajun seasoning
1 garlic clove minced
1 cup healthy alfredo sauce or use store-bought
2 tablespoon fresh parsley chopped
Instructions
If you haven’t already, make the healthy alfredo sauce — it only takes 5 minutes!
Cook the pasta in a large pot of boiling water with 1 teaspoon salt; drain, but reserve ⅓ cup of the salted pasta water.
Next, season the shrimp with cajun seasoning and allow it to marinate at room temperature for 10 minutes. I like to add the shrimp to a mesh strainer so any excess moisture is removed (simply place it over a bowl while the shrimp is marinating).
Next, cook the chicken sausage: add chicken sausage and oil to a large skillet and cook over medium heat until golden brown; remove with a slotted spoon and set aside.
Add the shrimp to the same skillet and cook it for 2 minutes undisturbed, then flip it over and cook for 1-2 more minutes until pink. Add the garlic and sauté for 1 minute, then pour the shrimp and garlic into the same bowl as the chicken sausage and set aside.
Add the cooked pasta to the skillet, then pour in the alfredo sauce and stir to combine. If it seems too thick, pour in the reserved pasta water. Add the shrimp and chicken sausage back in the skillet and GENTLY toss (don’t over-toss or some of the cajun seasoning may come off).
Sprinkle with fresh parsley and enjoy!
Notes
*Calories are per serving and are an estimation
*Though I recommend my healthy alfredo sauce recipe, you can use store-bought if you prefer
*Storage: store leftovers in a sealed container in the refrigerator for up to 3 days
Nutrition
Calories: 425kcal | Carbohydrates: 47g | Protein: 17g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 866mg | Potassium: 221mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1909IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg