Cooking Instructions
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Step 1
Bring a pot of water to a boil and add
Sea Salt (to taste)
. Cook
Fettuccine (1 pckg)
al dente according to package directions.
Step 2
Into a pot, add
Gulf Shrimp (1 lb)
,
Butter (1 1/2 Tbsp)
, and
Seafood Seasoning (to taste)
. Saute the shrimp for 2-3 minutes, until pink. Remove from the pan and set aside.
Step 3
Into the same pan, add
Pork Sausages (to taste)
,
Yellow Onion (1)
,
Bell Pepper (1)
, and
Celery (1 stalk)
. Cook for a few minutes, stirring regularly.
Step 4
Add
Garlic (3 cloves)
and continue to cook until sausage is browned.
Step 5
Add
Dried Oregano (1/2 tsp)
,
Paprika (1 tsp)
,
Garlic Powder (1/2 tsp)
,
Ground White Pepper (1/2 tsp)
,
Dried Thyme (1/2 tsp)
, and
Cayenne Pepper (1/2 tsp)
. Stir well.
Step 6
Add
Roma Tomatoes (3)
and let them stew down for a few minutes.
Step 7
Add
Tomato Paste (1 Tbsp)
and mix well to incorporate.
Step 8
Add
Chicken Broth (3/4 cup)
and
Heavy Cream (1/2 cup)
. Bring the mixture to a simmer and allow liquid to cook down for a few minutes.
Step 9
Add the shrimp back into the pan and cook for an additional 2-3 minutes.
Step 10
Add
Dried Parsley (to taste)
and
Scallions (to taste)
. Cook for 1 minute.
Step 11
Pour mixture over the pasta and stir to incorporate. Cook on a low simmer for 3 minutes.
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