Jump to Recipe Print Recipe

 

Pasta d'Ete

Print Recipe
Frenchy's Chaurice a Cerole Hot Suasage and Shrimp
Spice Fettuccini Alfredo
Servings 8

Ingredients

  • 1/2 teaspoon paprika
  • 2 tbsp salt
  • 1 tbsp vegetable oil
  • 1 tbsp butter
  • 4 tbsp liquid crab boils or to taste
  • Cherry tomatoes
  • 8 oz package fresh baby spinach
  • 1 pound fettuccini
  • 24 oz fresh alfredo sauce
  • 1 pound 21-25 shrimp shelled
  • 3 pounds Frenchy's Chaurice

Instructions

  • In large hot skillet with vegetable oil cook Frenchy's Chaurice 20 minutes browning on all sides
  • Salt raw shrimps and coat with paprika
  • Saute both side of shrimp in butter 5-6 minutes or follow package directions
  • Cook pasta according to package directions adding salt and crab boil to water first, drain
  • Heat Alfredo sauce on stove top or microwave until bubbly
  • Assemble
  • Slice Frenchy's Chaurice in bite size, cut cherry tomatoes in half
  • Toss drained pasta with Alfredo sauce add fresh spinach, shrimp, Frenchy's Chaurice
  • Serve with a salad hot buttered French bread and a glass of pinot grigio