Irresistible Sausage and Shrimp Alfredo: Our Family’s Most‑Requested Comfort Dish

This sausage and shrimp Alfredo has become one of my family’s most‑requested comfort meals. I stumbled across the original recipe online years ago—though the exact site has long slipped from memory. Over time I made a few small tweaks, memorized the steps, and it’s now a go‑to dish we all look forward to.

I love serving it with fresh Tabouli, steamed broccoli, and warm garlic bread. For the protein, I enjoy mine with shrimp, while my husband prefers the sausage, so I cook both on the side and let everyone build their perfect plate.

Here’s what you’ll need to make this creamy, crowd‑pleasing Sausage and Shrimp Alfredo.

Ingredients for the Sides

Italian Sausage
Red wine (optional to cook sausage in )
Shrimp uncooked, peeled an de-veined
Butter
Cajun spices (or garlic salt), black pepper
I like to have steamed broccoli on the side (optional)
Your favorite pasta cooked according to the package’s directions

Ingredients for the Alfredo Sauce

Sliced mushrooms 2 small boxes (optional)
4 garlic cloves
Salt (to taste)
Butter (About 3 TBP)
Ground nutmeg (1/2 TSP)
Heavy Cream (16 oz package)
1 egg
8 oz Milk
Shredded Parmesan (about 1 cup)

Preparing the mushroom

Wash the mushrooms well. At least twice to make sure there is no more dirt. Add the mushroom to a pan and cook. Discard any resulting water, put back on the stove until no additional water is released. Set aside.

Preparing the Alfredo sauce

Peel and mash the garlic. Add to a non-stick pot. Add butter. Fry the garlic until light brown over medium heat. Add the heavy cream, stir. Add nutmeg. In a bowl crack open the egg, add the cold milk. Beat by hand and slowly pour over the cream mixture in the pot. You don’t want to crack the egg directly as it might cook.

Bring the mixture to a boil, continue to stir. After a little while the mixture starts to harden. Take it off the heat. Immediately add the Parmesan. Stir. Add the cooked mushrooms once the Parmesan has melted. Sauce is ready at this point.

Preparing the broccoli

Wash the broccoli and break it into small pieces. I usually put the broccoli in a glass container, fill the bottom with water ( about 1 or 2 inches depending on size). Cover the container (if no cover available, I cover with a clean cloth kitchen towel). Then microwave for 6 to 12 min until broccoli is cooked.

Preparing the shrimp

Put the shrimp in a pan. Add butter and saute until no longer translucent. Add black pepper and Cajun spices to taste.

Preparing the sausage

Take the sausage out of the package and cook in a pot covering it with water. Let it boil for a few minutes such that the outside layer hardens enough to allow you to slice it. Discard the boiling water and replace it with cold water to cool it enough so you could slice it without burning your fingers.

Slice the sausage into rounds as shown in the photo. Cook them in a covered pan until medium to dark brown. Make sure you cover the pan to avoid getting burned in the face by flying pieces. Once fully cooked, I like to add red wine to the sausage. I turn off the heat when the wine has evaporated.

Putting it all together

Layer the cooked pasta first. Add the sausage and/or shrimp over it. Top with the sauce. Position the steamed broccoli around the pasta. Optionally sprinkle with grated Parmesan cheese. I like to sprinkle some parsley for decoration. Enjoy!