Shrimp & Sausage Alfredeaux
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.