Directions

1. 1

   Bring a large pot of water to a boil and add 1 tablespoon of olive oil. Add the fettuccine noodles and cook according to package directions until al dente, then drain and set aside.

2. 2

   While the noodles cook, slice the sausage links into bite-sized pieces. Chop the white onion and jalapeño into small pieces.

3. 3

   Heat the remaining olive oil in a large skillet over medium-high heat. Add the sausage pieces and cook for 5–7 minutes until they begin to brown on the edges.

4. 4

   Add the chopped onion and jalapeño to the skillet with the sausage. Cook together for another 3–4 minutes, stirring occasionally, until the vegetables soften and the sausage is cooked through. Transfer the sausage, onion, and jalapeño mixture to a plate and set aside.

5. 5

   Return the skillet to medium-high heat. Add the thawed shrimp and season generously with Tony Chachere's Creole Seasoning. Cook for 3–4 minutes, stirring frequently, until the shrimp turn pink and reach an internal temperature of 160F (about 63C). Do not overcook.

6. 6

   Reduce heat to low and pour the Alfredo sauce into the skillet with the cooked shrimp. Stir well to combine. Add the cooked noodles and the reserved sausage-vegetable mixture back into the skillet.

7. 7

   Toss everything together over low heat for 1–2 minutes until the pasta is evenly coated with sauce and the dish is heated through. Adjust seasoning with additional Creole seasoning if desired, then serve immediately.