Shrimp Scampi Alfredo

Ingredience

Shrimp Scampi

2 Cans Alfredo (Bertolli Recommended)

Heavy Whipping Cream

Parmesan Cheese

1 Pack Andouille Sausage

3 Peppers

1 Large Sweet Onion

1 Package of Fettuccine

Vegetable Oil

Brown Sugar

Pokyny

Slice peppers and onions and saute until soft in some vegetable oil over medium heat. Reduce heat to low and add some brown sugar to allow to caramelize while the rest cooks.

Cut andouille sausages into ½ inch pieces and cook over medium heat until browned.

Cook Shrimp Scampi as directed in recipe while the sausage and veggies cook. Remove sausage and veggies from heat and set aside while scampi cooks if needed.

While scampi is in the oven, begin boiling the fettuccine pasta according to package directions.

While scampi and pasta are cooking, combine two cans of alfredo in a pot over medium heat. Add between 1 cup to 1 ½ cup of parmesan and an equal amount of heavy cream to maintain appropriate thickness. Continue stirring to combine and allow cheese to melt. Continue cooking until alfredo is warm, but do not boil.

TIP: When pouring the alfredo, add a small amount of water to the can and shake to get the rest out

Once boiled, strain pasta and return to pot. Add the alfredo, veggies, and sausage. When shrimp is removed from the oven, also add to the pot using a non-slotted spoon to allow scampi sauce to mix in with the pasta. Stir the pot to combine all the ingredients.

Serve. Can be refrigerated for around 2-3 days maximum.