Creamy Shrimp and Andouille Penne

Name: Creamy Shrimp and Andouille Penne
Total time: 60 min
Ingredients: Table salt for cooking pasta; 12 ounces penne; 1 tablespoon unsalted butter; 8 ounces andouille sausage, halved lengthwise and sliced 1/4 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

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Shrimp and andouille pair up with fontina and penne for a creamy, delicious, and hearty pasta dinner.

Keywords

Main Courses
Fish & Seafood
Weeknight

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Ingredients

Table salt for cooking pasta
12 ounces penne
1 tablespoon unsalted butter
8 ounces andouille sausage, halved lengthwise and sliced 1/4 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