Creamy Shrimp and Andouille Penne
From McGough's Recipes
| Prep | Cook | Total |
|---|---|---|
| 10 Min | 15 Min | 25 Min |
Ingredients
- 12 ounces penne cooked 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
- Adjust oven rack to middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta in colander and leave in colander.
- Melt butter in now-empty Dutch oven 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.
