Simple Way to Prepare Ultimate Cajun shrimp and sausage alfredo

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, cajun shrimp and sausage alfredo. One of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Cajun shrimp and sausage alfredo is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Cajun shrimp and sausage alfredo is something which I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few ingredients. You can cook cajun shrimp and sausage alfredo using 12 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Cajun shrimp and sausage alfredo:

1. Make ready For the pasta:
2. Prepare 2 cups flour
3. Take 4 eggs
4. Prepare Olive oil
5. Make ready For the sauce:
6. Take 1 quart heavy cream
7. Get 1.5 cups parmesan
8. Prepare 2 tablespoons butter
9. Prepare Garlic (desired amount)
10. Make ready 1/2 pound shrimp
11. Take 1/2 pound cajun style sausage
12. Prepare Diced scallions

Instructions to make Cajun shrimp and sausage alfredo:

1. You can make the pasta by hand or in a mixer. If you can't make it, store bought fettuccine noodles are fine also. Mix flour and egg until dough is formed. Knead dough until it becomes "bouncy". Coat dough ball lightly in olive oil and leave in fridge for 1 hour. Roll out to desired thickness and cut into fettuccine noodles. Homemade noodles will only cook 5-6 minutes. To get a more yellow rich pasta, use 2 extra egg yolks only. Add additional flour as needed until dough is formed.
2. In large pot boil heavy cream and butter. Turn to low and mix in parmesan cheese until melted. Add minced garlic. Salt and pepper to taste.
3. In small pan, saute shrimp and sausage until shrimp is fully cooked. 6-8 minutes on medium-high heat.
4. Mix noodles with sauce. Top with shrimp and sausage and diced scallions.

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