COOKIN’ WITH CAPITAL

Cajun Fettuccine Alfredo

INGREDIENTS

SEASONING INGREDIENTS

  • 1/2 Tbsp cayenne pepper
  • 1/2 Tbsp red chili flakes
  • 1/2 Tbsp seasoned salt
  • 1/2 Tbsp paprika
  • 1/2 Tbsp garlic powder
  • 1/2 Tbsp chili powder
  • 1 Tbsp chicken base/bouillon

INGREDIENTS

  • 1 Tbsp chicken base/bouillon
  • 1 Tbsp dried or fresh parsley
  • 1/2 cup Parmesan cheese, shredded
  • 2 cups heavy cream
  • 16 oz fettuccine pasta
  • 6 oz hot links sausage (or sausage of your choice)
  • 6 oz shrimp
  • 2-4 Tbsp salted butter
DIRECTIONS

STEP 1

Mix seasonings in a bowl and add half of the mixture to a bowl of shrimp and the other half into separate bowl with sausage.

STEP 2

Heat frying pan on medium-high heat, add butter. When the butter is melted, add shrimp and cook over medium heat for 2-3 minutes on each side flipping only once midway. Once cooked, move shrimp into a different bowl. Add sausage to the pan and cook over medium heat. Once cooked, separate cooked sausage into different bowl.

STEP 3

Add heavy cream to the frying pan and stir. Once heavy cream starts to bubble, add your chicken base, parsley, and shredded cheese. Stir until sauce begins to bubble again.

STEP 4

Cook fettuccine pasta in separate pot per pasta instructions on the package for desired doneness.

STEP 5

Drain fettuccine pasta into a strainer. Add pasta to the frying pan and mix into the sauce. Add shrimp and sausage to the pan once pasta is thoroughly mixed into the sauce. Top with parsley.

Bring a large pot of salted water to a rolling boil. Add macaroni and cook until very soft, 10 to 12 minutes. Drain, return the pasta to the pot and immediately toss with vinegar. Let cool at least 10 minutes.

STEP 2

In a large bowl, whisk together 1 cup of the mayonnaise, 1 ½ cups of the whole milk, the brown sugar, salt, and pepper.

STEP 3

Once the macaroni has cooled for at least 10 minutes, toss with the mixed sauce, cover, and let cool to room temperature.

STEP 4

Once cool, fold in the scallion, carrot, and celery. Whisk together the remaining 1 cup mayonnaise and 1/2 cup whole milk and pour over macaroni salad. Toss well to coat. Taste and add more salt or pepper as needed.

STEP 5

Chill in the refrigerator until cold. If it looks wet, all is well, the liquids and flavors will absorb and thicken as it cools.

STORY

Growing up in Hawaii, this was a delicious staple of every potluck and always a reliable salad to fill everyone up. This is a delicious blend of creamy, sweet and tangy flavors making it a perfect and very filling side dish for summer BBQs and picnics.

Submitted by:
Leonard Yalong

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