Serves 1
Directions
- 1Combine half a tablespoon each of cayenne pepper, red pepper flakes, Lawry's seasoning salt, paprika, garlic powder, and chili powder in a bowl.
- 2In a separate bowl, combine one tablespoon each of dried parsley and chicken bouillon.
- 3Add half of the spicy seasoning mixture to a pound of shrimp.
- 4Add the other half of the spicy seasoning mixture to two chopped links of andouille sausage.
- 5In a hot pan, cook the seasoned shrimp with some butter until done, then remove them.
- 6In the same pan, cook the seasoned sausage until done to your liking, then remove them.
- 7Add 16 ounces of heavy whipping cream to the same pan, ensuring all flavors get into the sauce.
- 8Add 4 ounces of cream cheese to the pan and melt it into the cream.
- 9Once the cream cheese has melted, add the portioned dried parsley and chicken bouillon to the sauce.
- 10Stir in half a cup of shredded Parmesan cheese.
- 11Add a splash of water if needed to thin out the sauce, or leave it thick.
- 12Add cooked penne pasta to the sauce.
- 13Return the cooked shrimp and sausage to the pasta and sauce mixture.
- 14Mix everything together until well combined and serve.
Ingredients
- 1 lb shrimp (cleaned and deveined, tail off optional)
- 2 links cajun andouille sausages cut up
- 0.5 tbsp cayenne pepper
- 0.5 tbsp red pepper flakes
- 0.5 tbsp Lawry's seasoning salt
- 0.5 tbsp paprika
- 0.5 tbsp garlic powder
- 0.5 tbsp chili powder
- 1 tbsp butter
- 16 oz heavy whipping cream
- 4 oz cream cheese
- 1 tbsp dried parsley
- 1 tbsp chicken bouillon
- 0.5 cup shredded Parmesan cheese
- splash water (optional)
- 16 oz penne pasta
Equipment
pan
Tips
- Cook shrimp with butter in a hot pan.
- Cook sausage in the same pan as the shrimp to retain flavor.
- Ensure all flavor gets into the sauce by cooking ingredients in the same pan.
- Add water to thin the sauce if desired, or leave it thick.
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