Recipe of the Week




Prep Time: 1 Hour
Yields: 8–10 Servings

There is nothing better than shrimp cooked in a rich cream sauce. However, we can certainly enhance the flavor with the addition of a few ingredients such as andouille sausage and Parmesan cheese. What a combination!!

2 pounds (51–60 count) shrimp, peeled, deveined and divided
1 pound penne pasta
½ cup minced andouille sausage
½ cup grated Parmesan cheese
⅛ pound butter
1 cup minced red onions
½ cup minced celery
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
¼ cup thinly sliced garlic
½ cup flour
2 cups milk
1 cup seafood stock
2 cups heavy whipping cream
1 tsp minced basil
1 tsp minced thyme
salt and black pepper to taste
granulated garlic to taste
¼ cup thinly sliced green onions
¼ cup chopped parsley

Cook pasta according to package directions. Drain well, set aside and keep warm. In a large sauté pan, heat butter over medium-high heat. Add onions, celery, bell peppers and sliced garlic then cook 3–5 minutes or until vegetables are wilted, stirring occasionally. Add andouille and half of the shrimp then sauté 3–5 additional minutes, stirring often. Add flour, blending well into mixture. Add milk and seafood stock then bring to a low boil, reduce to simmer and cook 5–7 minutes. Add heavy whipping cream and bring to a simmer. Cook 3–5 minutes or until liquid coats the back of a spoon. Add remaining shrimp, basil and thyme. Season to taste with salt, black pepper and granulated garlic. Blend in cheese, green onions and parsley, stirring to mix well. Add cooked penne pasta and blend well. Pour mixture into a large serving bowl and serve immediately.

























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