New Orleans Pasta
Tender pasta tossed with spicy Cajun-seasoned shrimp, sausage, and creamy sauce for a bold, flavorful dish. Perfect for a quick weeknight dinner with a taste of the Big Easy.
Servings: 6
Ingredients
- 1 pound fettuccine
- 1 pound boneless skinless chicken breast, cut and sliced
- 1 tablespoon AB’s A Rub
- 1 tablespoon Creole Kick seasoning
- 1 pound peeled and deveined medium shrimp
- 1 tablespoon olive oil
- 1/4 pound fresh or smoked andouille or chorizo sausage chopped or broken into pieces
- 1/4 cup chopped green onions
- 2 tablespoons minced garlic
- 1 1/2 cups heavy cream
- 1/4 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce Tabasco or Crystal
- 1/2 teaspoon salt or more as needed
- 1/2 cup coarsely grated Parmesan cheese plus more as needed
Instructions
- Boil fettuccine in salted water until al dente. Reserve 1 cup of pasta water before draining. Set aside.
- Season chicken with AB’s A Rub. Season shrimp with Creole Kick. Set aside.
- Heat olive oil in a large skillet over high heat. Add sausage and cook for 1 minute. Add chicken and cook 1 more minute. Add shrimp and cook for 1 additional minute.
- Add green onions and garlic. Cook 1 minute. Stir in reserved pasta water and heavy cream. Simmer for 2 minutes.
- Stir in Worcestershire, hot sauce, salt, and Parmesan. Simmer 3 minutes to thicken.
- Add fettuccine and toss until fully coated and heated through, about 1 minute. Add more Parmesan if desired.