Chef Nino

Shrimp & Sausage Alfredeaux

Yield 6-8 servings
5 ratings


2 pounds Rouses Wild Caught Louisiana Shrimp (21 count)

4 teaspoons finely chopped fresh garlic

1 pound Rouses Smoked Sausage, cut into ½-inch cubes

4 tablespoons Rouses Olive Oil

2 cups heavy whipping cream

1 cup Parmigiano-Reggiano cheese

1 teaspoon Wondra Flour, plus more if needed


Heat olive oil in skillet over medium-high heat. Add garlic and sauté for around 3-4 minutes, or until just starting to brown. Add sausage to pan and cook until browned.

Add shrimp and sauté until they are pink. When shrimp are fully cooked but not well-done, add heavy cream and cheese. Whisk until smoothly blended over low heat.

Add flour 1 teaspoon at a time, stirring constantly, until desired thickness is achieved.

Serve over pasta.