Creamy Shrimp and Andouille Penne
By Matthew FairmanPublished on January 2, 2024
Time
1 hour
Yield
Serves 4
Ingredients
Table salt for cooking pasta12 ounces penne 1 tablespoon unsalted butter 8 ounces andouille sausage, halved lengthwise and sliced ¼ inch thick1½ tablespoons all-purpose flour 4 garlic cloves, minced1 tablespoon Tony Chachere's Original Creole Seasoning, divided1½ cups half-and-half 8 ounces fontina cheese, shredded (2 cups), divided1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into thirds
Before You Begin
Sprinkle with fresh thyme leaves.
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.
Time
1 hourYield
Serves 4Ingredients
Table salt for cooking pasta
12 ounces penne
1 tablespoon unsalted butter
8 ounces andouille sausage, halved lengthwise and sliced ¼ 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
Ingredients
Table salt for cooking pasta
12 ounces penne
1 tablespoon unsalted butter
8 ounces andouille sausage, halved lengthwise and sliced ¼ 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
Ingredients
Table salt for cooking pasta
12 ounces penne
1 tablespoon unsalted butter
8 ounces andouille sausage, halved lengthwise and sliced ¼ 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
Why This Recipe Works
Fontina cheese stayed creamy and melty in this meaty, spicy broiled pasta bake.
Before You Begin
Sprinkle with fresh thyme leaves.
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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments