Make 4 – 6 servings 

1 pound pasta, cooked
1 tablespoon salted butter
½ pound Andouille sausage, sliced in half on the bias
2 medium shallots, small diced
2 large cloves garlic, minced
¼ cup vodka
2 cups white wine (riesling or chardonnay)
½ pound shrimp 31/40, peeled and deveined
2 cups chicken broth
1 cup heavy whipping cream
Cajun seasoning to taste
½ cup basil, chiffonade for garnish
½ cup Parmesan cheese for garnish


  1. Cook pasta according to directions, drain and put back into the pot.
  2. Heat a large saucepan over medium-high heat. Add butter and then the sausage and shallots. Sauté for about 2 minutes. Add the garlic and cook for 1 minute.
  3. Add vodka and flambé. Add the wine and chicken broth and cook over medium heat and reduce by half.
  4. Add the cream and mix well. Add the shrimp and continue cooking until the sauce has thickened, about 5 minutes. The sauce should have the consistency of alfredo sauce.
  5. Add sauce to the pot with the pasta and mix well. Season to taste as needed.
  6. Divide the pasta among 4–6 bowls and garnish bowl with basil and cheese.


If your sauce is too thick, thin it out with a little chicken broth. If sauce is too runny, thicken it with a slurry mixture of wine and cornstarch with a 50/50 ratio until it is the consistency you want.

Recipe created by Chef Ace Champion (Cook Like A. Champion)

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