Have you ever had sweet potato dip? Maybe you’ve had hummus. Though distinct, it is comparable. Spread on crostini, use as the crust for a flatbread pizza, serve with tortilla chips, fresh vegetables, breadsticks, pita chips, etc. The possibilities are endless; just use your creativity!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 8 |
Ingredients
- ¼ cup butter
- 2 tablespoons olive oil
- 1 (12 ounce) package pork sausage links, sliced
- 1 (10 ounce) package frozen bell pepper, celery, and onion blend
- 1 (4 ounce) jar sliced mushrooms, drained
- 2 tablespoons Creole seasoning
- 1 tablespoon minced garlic
- 2 teaspoons ground black pepper
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 (15 ounce) jar Alfredo sauce
- ½ cup grated Parmesan cheese
- 1 (16 ounce) box fettuccine noodles
- 2 tablespoons Italian bread crumbs
- ¼ cup chopped fresh parsley
Instructions
- Heat butter and olive oil in a large skillet pan over medium-high heat. Add sausage, frozen vegetables, and mushrooms. Sauté until sausage is almost fully cooked, onions are tender, and any liquid from frozen vegetables has almost fully evaporated, 10 to 12 minutes. Stir in Creole seasoning, garlic, and pepper; cook for 2 minutes. Add shrimp, Alfredo sauce, and Parmesan cheese. Cook and stir until sauce has thickened and shrimp are bright pink on the outside and meat is opaque, about 5 minutes.
- Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain fettuccine, top with shrimp-sausage mixture, and sprinkle with bread crumbs and parsley.
- You can use thin spaghetti noodles, if preferred. Romano cheese can be used in place of Parmesan.
Nutrition Facts
| Calories | 650 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 161 mg |
| Dietary Fiber | 4 g |
| Protein | 34 g |
| Saturated Fat | 14 g |
| Sodium | 1467 mg |
| Sugars | 5 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe with the only changes being: no mushrooms or parsley. It was pretty good but a bit on the salty side.