Instructions:
Step 1: Cook the fettuccine in salted boiling water according to package directions. Drain and set aside.
Step 2: Toss shrimp with Cajun seasoning and paprika.
Step 3: In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook shrimp for 1–2 minutes per side until pink and opaque. Remove and set aside.
Step 4: Add the remaining oil and sausage to the skillet. Sauté for 3–4 minutes until browned. Remove and set aside.
Step 5: Lower heat to medium and add butter and garlic. Sauté for 1 minute.
Step 6: Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, salt, and pepper. Stir until smooth and thickened.
Step 7: Return shrimp and sausage to the skillet along with cooked fettuccine. Toss until everything is coated in sauce.
Step 8: Garnish with chopped parsley and serve hot.
Storage Information:
Refrigerate leftovers in an airtight container for up to 3 days. Reheat on the stovetop with a splash of cream or milk. Not recommended for freezing due to the dairy content.
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