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Sausage: Cajun Fettuccine

Source of Recipe

the kitchen link


List of Ingredients

1 tablespoon olive oil
3/4 cup smoked sausage, sliced
12 medium shrimp
2 teaspoons fresh garlic, minced
1/2 teaspoon cayenne pepper
2 tablespoons dry sherry
1/3 cup half and half
1/3 cup chicken stock
1/4 cup scallions, chopped
2/3 cup grated parmesan cheese
3 cups cooked fettuccine


Recipe

In a large skillet over medium heat, brown the sausage in the olive oil; then add the shrimp and cook briefly until the shrimp turn pink. Stir in the garlic and cayenne and cook just until you can smell the garlic. Then use the sherry to deglaze the pan by scraping its bottom. Add the half-and-half and the chicken stock. Heat to a slow boil. Then sprinkle with chopped scallions. Use the green part only, for color. Add the Parmesan cheese and stir until thick (about 1-2 minutes). Serve over fettucine. Garnish with additional chopped scallions. Serves 2.

ROASTED GARLIC SPREAD: Cut a head of garlic in half crosswise, or if the head is small, just cut off the tips of each clove. Drizzle olive oil on a piece of heavy duty foil and place the garlic cut edges down. Bunch foil loosely at the top and roast at 375ºF until slightly carmelized and soft. Remove garlic cloves from skin (the tip of a small paring knife works well for this) and mash with a fork adding salt and a little more olive oil to taste. Use as a spread for bread.