Cheddar’s New Orleans Pasta with Alfredo Sauce
Creamy Alfredo sauce combines with salsa to make a spicier version of the classic pasta sauce. Shrimp and sautéed peppers are added to penne pasta to make Cheddar’s New Orleans Pasta.
Ingredients
- ALFREDO SAUCE:
- 1 pound penne pasta
- 12 ounces chicken breast, cut into 1-inch chunks
- 8 ounces smoked sausage, sliced into 1/4-inch rounds
- 16 large shrimp, peeled and deveined
- 1/2 cup onion, sliced thin
- 1/2 cup green pepper, sliced thin
- 2 tablespoons olive oil
- 1 tablespoon blackening spice
- 1 cup salsa
- 1 tablespoon chopped parsley
- 4 ounces butter, unsalted
- 2 cups heavy cream
- 2 cloves garlic, minced
- 2 cups parmesan cheese, grated
- 1/2 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
Details
Servings 4
Preparation time 30mins
Cooking time 50mins
Preparation
Cook penne according to package directions. Drain and keep hot.
Prepare the Alfredo Sauce (directions below).
Heat olive oil in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft.
Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through.
Add shrimp to pan and cook for 2 more minutes.
Add the prepared Alfredo Sauce to the pan, together with the salsa. Bring to a simmer. Remove the shrimp.
Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley.
ALFREDO SAUCE:
Place butter, cream and garlic in a 4-quart saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent.
Add cheese and whisk well until smooth.
Add salt and pepper.
Use sauce in above recipe. Can be made ahead and refrigerate