This Easy Spicy Shrimp Pasta Is A Gamechanger

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: regular sausage

Chicken sausage is lower in fat and calories.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective alternative for cooking.

Prepare the shrimp by mixing with 1/2 teaspoon of baking soda and 1 tablespoon of Cajun seasoning; let it sit.

Heat a stainless steel pan on medium heat for about 3 minutes before adding olive oil.

Add shrimp to the hot pan and sear for about 1-2 minutes per side until they are pink and opaque; remove and tent with foil.

In the same pan, add 3-4 tablespoons of olive oil and the chopped vegetables (bell pepper, onion, celery) and sauté until softened, about 5-10 minutes.

Add the andouille sausage to the pan and cook until browned, ensuring to get some color on it.

Once the sausage is browned, combine it with the shrimp in a separate dish.

Add 2 cups of chicken stock to the pan with the vegetables and sausage, deglazing the pan.

Boil water in a separate pot and add 2 tablespoons of kosher salt for the pasta.

Cook the fettuccine for about 3 minutes less than al dente, then drain.

Add the drained pasta to the pan with the chicken stock and vegetable mixture, stirring well to combine.

Pour in 1/2 cup of heavy cream and 1 tablespoon of Worcestershire sauce; mix thoroughly and cook until the pasta is fully cooked and coated with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens