Creamy Cajun Shrimp and Sausage Alfredo Pasta w/ Cream Cheese
Cajun trinity veggies and south Louisiana-seasoned shrimp inject this Creamy Cajun Shrimp and Sausage Alfredo Pasta with Cream Cheese with the perfect balance of flavors.
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Servings: 4 people
Ingredients
- 12 ounces gluten free wide rice noodles
For the Seasoned Shrimp
- 1 pound raw shrimp, peeled and deveined
- 2 teaspoons Crystal hot sauce
- 2 teaspoons dried parsley
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon paprika
For the Creamy Cajun Shrimp and Sausage Alfredo Pasta w/ Cream Cheese
- 3 tablespoons butter or oil
- ⅓ cup chopped onions
- ⅓ cup chopped celery
- ⅓ cup chopped green bell peppers
- ¼ cup jarred roasted red peppers, cut into strips
- 8 ounces sausage, sliced then cut in half
- 2 cups half and half or heavy cream
- 4 ounces cream cheese, softened and chopped into cubes
- 1 cup shredded Parmesan cheese
- salt, black pepper and cayenne pepper to taste
Instructions
- Boil the wide rice noodles until very tender. Drain and keep warm.
- Season the shrimp with the hot sauce, garlic powder, onion powder, dried parsley and paprika. Set aside.
- While the rice noodles are boiling and the shrimp are marinating, brown the onion, bell pepper and celery in the butter or oil in a 12-inch cast iron skillet over medium heat.
- When the veggies are softened and beginning to brown, add the roasted red bell pepper strips, then add the sausage and cook for about 5 minutes, or until the sausage and veggies are browned completely.
- Turn the heat down to medium-low and continue to stir the veggies/sausage mixture for about one minute, just to let the temperature in the skillet drop a bite and keep the pan contents from sticking.
- Stir the milk and cheeses into the pot, using the back of a wooden spoon to break up the softened cream cheese cubes.
- When the cheeses are melted into the mixture, add the seasoned shrimp.
- Cover and cook for about 5 minutes, stirring occasionally, until the shrimp turn opaque and a digital thermometer inserted into a few of them reads 125 degrees F.
- Taste, and add salt, black pepper and cayenne pepper to taste.
- Stir the cooked rice noodles into the dish a bit a time, until all of the noodles are covered with the saucy mixture. (If the cooked noodles are stuck together, run them under hot water for several seconds, then drain completely, before adding them to the skillet.)
- Remove from heat and serve immediately.
Notes
You can use whatever kind of noodle that you have on hand for this recipe. I used the gluten free rice noodles because they are the closest to regular fettuccine noodles that I've found. But, any shape that you have on hand should work just fine.
If you have leftovers, add a bit of half and half, heavy cream or milk to them when you heat them up to re-create the super creamy, just-out-of-the-skillet yumminess.
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