Creamy Shrimp and Andouille Penne: Difference between revisions
From McGough's Recipes
(Created page with "415px|right {| class="wikitable" !Prep !! Cook !! Total |- | 10 Min || 15 Min || 25 Min |} === '''Ingredients''' === * 12 ounces penne <small>cooked according to box instructions</small> * 1 tablespoon unsalted butter * 8 ounces andouille sausage, halved lengthwise and sliced 1/4 inch thick * 1½ tablespoons all-purpose flour * 4 garlic cloves, minced * 1 tablespoon Tony Chachere's Original Creole Seasoning, divided *...") |
mNo edit summary |
||
| Line 6: | Line 6: | ||
|} | |} | ||
=== '''Ingredients''' === | === '''Ingredients''' === | ||
* 12 ounces penne <small>cooked according to box instructions</small> | * 12 ounces penne <small>cooked al dente according to box instructions</small> | ||
* 1 tablespoon unsalted butter | * 1 tablespoon unsalted butter | ||
* 8 ounces andouille sausage, halved lengthwise and sliced 1/4 inch thick | * 8 ounces andouille sausage, halved lengthwise and sliced 1/4 inch thick | ||
| Line 16: | Line 16: | ||
* 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into thirds | * 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into thirds | ||
=== '''Instructions''' === | === '''Instructions''' === | ||
# | #Cook pasta until al dente according to box instructions. Drain pasta in colander and leave in colander. | ||
#Melt butter | #Melt butter over medium-high heat. Add andouille and cook until browned, 3 to 5 minutes. Stir in flour, garlic, and 2 teaspoons Creole seasoning and cook until fragrant, about 30 seconds. | ||
#Whisk in half-and-half and cook until thickened, about 2 minutes. Reduce heat to medium and whisk in 1 cup fontina until melted. | |||
#Add shrimp and cook, stirring, until shrimp are just opaque, 2 to 3 minutes. | |||
#Off heat, stir in pasta. Sprinkle with remaining 1 cup fontina and remaining 1 teaspoon Creole seasoning. Broil until cheese is melted and beginning to bubble, 2 to 5 minutes. Serve. | #Off heat, stir in pasta. Sprinkle with remaining 1 cup fontina and remaining 1 teaspoon Creole seasoning. Broil until cheese is melted and beginning to bubble, 2 to 5 minutes. Serve. | ||
[https://www.americastestkitchen.com/recipes/16107-creamy-shrimp-and-andouille-penne Link to recipe] | [https://www.americastestkitchen.com/recipes/16107-creamy-shrimp-and-andouille-penne Link to recipe] | ||
Latest revision as of 19:29, 20 April 2024
| Prep | Cook | Total |
|---|---|---|
| 10 Min | 15 Min | 25 Min |
Ingredients
- 12 ounces penne cooked al dente according to box instructions
- 1 tablespoon unsalted butter
- 8 ounces andouille sausage, halved lengthwise and sliced 1/4 inch thick
- 1½ tablespoons all-purpose flour
- 4 garlic cloves, minced
- 1 tablespoon Tony Chachere's Original Creole Seasoning, divided
- 1½ cups half-and-half
- 8 ounces fontina cheese, shredded (2 cups), divided
- 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into thirds
Instructions
- Cook pasta until al dente according to box instructions. Drain pasta in colander and leave in colander.
- Melt butter over medium-high heat. Add andouille and cook until browned, 3 to 5 minutes. Stir in flour, garlic, and 2 teaspoons Creole seasoning and cook until fragrant, about 30 seconds.
- Whisk in half-and-half and cook until thickened, about 2 minutes. Reduce heat to medium and whisk in 1 cup fontina until melted.
- Add shrimp and cook, stirring, until shrimp are just opaque, 2 to 3 minutes.
- Off heat, stir in pasta. Sprinkle with remaining 1 cup fontina and remaining 1 teaspoon Creole seasoning. Broil until cheese is melted and beginning to bubble, 2 to 5 minutes. Serve.
