Ingredients:
1 pound Premio Sausage (choose your favorite)
1 pound linguine
6 tablespoons Cajun seasoning, divided
2 tablespoons butter
1/2 medium onion, chopped
1 1/2 teaspoons crushed red pepper flakes
2 cloves garlic, minced
5 tablespoons Worcestershire sauce
2 cups heavy cream
1 cup whole milk
1 tablespoon black pepper
1/2 teaspoon chili powder
1/2 teaspoon salt
1/2 cup butter, sliced
1 1/2 cups parmesan cheese, grated
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Cajun Sausage and Shrimp Afredo:
1. Place the peeled shrimp and 3 tablespoons Cajun seasoning in a bag and shake; refrigerate while you prepare the sauce.
2. Place Premio Sausage onto grill and cook according to package directions, until almost done.
3. Heat a deep skillet over medium-high heat. Add 1 tablespoon butter and almost-done sausage; sauté for 2 minutes, stirring often. Add onions and sauté for an additional 2 minutes. Add red pepper and garlic; cook for an additional 1 minute. Add Worcestershire sauce.
4. Bring a large pot of water to a boil. Add pasta and cook, according to package directions.
5. Add cream, milk, remaining Cajun seasoning, pepper, chili powder and salt to skillet; stir to a consistent color. Add 2 tablespoons butter and stir until melted. Stir in cheese and cook until cheese has melted; lower heat to a simmer.
6. In a separate skillet, heat the remaining butter and sauté shrimp for 1-2 minutes per side, or until they start to turn pink. Add shrimp and cooked pasta to sauce, stirring to combine flavors, for about 1 minute. Serve and enjoy.
SERVES: 6-8
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