Creamy Shrimp and Andouille Penne

1. Adjust Oven Rack and Heat Broiler

Begin by adjusting your oven rack to the middle position and heating the broiler. This ensures the top layer of the dish will brown evenly.

2. Cook Penne

Bring 4 quarts of water to a boil in a Dutch oven. Add a tablespoon of table salt to the water, then stir in the penne. Cook the pasta according to the package directions until al dente, then drain it in a colander.

3. Cook Andouille Sausage

In the same Dutch oven, melt a tablespoon of unsalted butter over medium-high heat. Add the sliced andouille sausage and cook for 3 to 5 minutes until it’s nicely browned. This step adds a depth of flavor to the dish through the caramelization of the sausage.

4. Prepare Sauce Base

Stir in 1.5 tablespoons of all-purpose flour, the minced garlic, and 2 teaspoons of Tony Chachere's Original Creole Seasoning. Cook this mixture for about 30 seconds until it becomes fragrant. This step is crucial as it eliminates the raw taste of the flour and forms the base of the sauce.

5. Make Creamy Sauce

Whisk in 1.5 cups of half-and-half, cooking for about 2 minutes until the mixture thickens. Reduce the heat to medium, then whisk in 1 cup of shredded fontina cheese until it’s melted and smooth. Melting the cheese over medium heat helps prevent it from separating, ensuring a creamy sauce.

6. Cook Shrimp

Add the shrimp to the pot and cook for 2 to 3 minutes until they turn opaque. Remove the pot from the heat and stir in the drained pasta until everything is well combined.

7. Broil and Serve

Sprinkle the remaining 1 cup of fontina cheese and 1 teaspoon of Tony Chachere's Original Creole Seasoning over the top of the dish. Place the Dutch oven under the broiler and broil for 2 to 5 minutes, until the cheese is melted, bubbly, and starts to brown slightly. This final step gives the dish a deliciously melted, slightly crispy top layer.