Shrimp and Sausage Alfredo Penne Recipe
Our creamy Shrimp and Sausage Alfredo Penne recipe is sure to please your taste buds and make for a perfect weeknight dinner!
Ingredients
- ½ lb Penne Pasta
- 1 lb Shrimp
- 1 tbsp Olive oil
- Cajun seasoning
- Paprika
- Salt
- Black Pepper
- 1½ cup Cheese
- 1½ cup Heavy Cream
- Parmesan cheese
Instructions
- Boil water in a large pot. Cook the penne pasta according to the package instructions.
- After that, season the peeled and deveined prawns with Cajun seasoning (or any other seasoning of your choices like garlic powder or Italian seasoning).
- In a large pan, heat some olive oil over medium heat. Once the oil is hot but not smoking, add the seasoned prawns. Cook the prawns for about 2 minutes on each side until they are cooked through and turn pink. Once cooked, remove the prawns from the pan and keep them warm.
- While the pasta is cooking, prepare the Alfredo sauce. Melt a stick of butter in a large skillet.
- After that, Pour a couple of cups of heavy whipping cream into the melted butter. Stir it in order to combine the cream and butter.
- Grate fresh Parmesan cheese into the sauce, adding more as needed.
- Whisk the sauce to mix all the ingredients well. Simmer the Alfredo sauce over medium-low heat until the cheese melts and the sauce thickens while whisking. Avoid boiling the sauce. Taste the sauce and add it with salt, pepper, and garlic powder if needed.
- Once the penne pasta is done cooking, drain it before adding it to the hot Alfredo sauce in the skillet.
- After that, Stir the noodles and sauce together under low heat, thoroughly warming them.
- Serve the Shrimp and Sausage Alfredo Penne on individual plates. After that place a portion of the hot pasta with sauce on each plate and top it with pan-seared prawns. Sprinkle some shredded Parmesan cheese and dried parsley on top of the dish.
- Serve the Shrimp and Sausage Alfredo Penne immediately while the pasta is still hot.
Notes
- Parmesan: For the greatest melting, use real parmesan cheese from a block. Grate it with a microplane. Both Trader Joe's and Costco provide excellent, reasonably priced parmigiana reggiano. It also works to use a little slice of parmesan cheese from the supermarket.
- Cream: Get thick, creamy heavy cream if you can. Lighter creams will result in a thinner Alfredo sauce. Because the cream's fat level varies between brands.
- Pasta: The final Alfredo sauce will have a different consistency if whole wheat pasta or gluten-free spaghetti is used in its place. To make the Alfredo sauce thicken, traditional pasta loses starch as it cooks.
- Substitute of cream: The Parmesan melts easily and doesn't clump. As it would with milk because of the heavy cream's low moisture level. If you don't have heavy cream, you can also combine milk and cream cheese. The cream cheese will aid in the Parmesan's effortless melting. It creates a rich sauce resembling heavy cream.