Alfredo dish has lots of flavor

I’m a pasta lover, and one of my favorites is a dish we enjoy at a little marsh-side seafood restaurant at New Smyrna Beach, Fla. The dish is called Crazy Alfredo.


The combination of Italian sausage, diced chicken and shrimp isn’t so crazy, but when you throw in some sliced jalapeño to spice things up, I think I get why they call it that.

Whipping cream is the base for the Alfredo sauce, which is high in fat. The recipe calls for one cup of whipping cream, to make six servings of pasta, but if you want to cut the fat, you can substitute a cup of half and half.

To cut a little more fat from the dish, I like to use Italian chicken sausage, which offers lots of flavor but much less fat than traditional Italian sausage.

Sun-dried tomatoes are an optional ingredient, but they add a nice tartness to the sauce. The sauce also is flavored with garlic, chopped green onion and freshly grated Parmesan cheese.

One of the nice things about the dish is that you can use all of the ingredients called for, or omit those you don’t have on hand. You also can add the jalapeño according to your family’s tastes.

Serve this Crazy Alfredo on a large platter, sprinkled with more Parmesan and some chopped fresh parsley. A big tossed salad is all you need to complete your menu.


2 links hot or mild Italian sausage, about 8 ounces

1 16-ounce package dried fettuccine

½ (1 stick) cup butter or margarine

2 boneless, skinless chicken breast halves, cut into ½-inch pieces

1 large jalapeño, sliced into thin discs, or less to taste

½ pound large shrimp, peeled and deveined

3 cloves garlic, peeled and minced or pressed sea salt and freshly ground black pepper, to taste

1 cup whipping (heavy) cream

¼ cup oil-packed sundried tomatoes, chopped, optional

3 green onions, chopped

1½ cups grated Parmesan cheese

¼ cup chopped fresh parsley

Bring a large pot of salted water to a boil and cook the fettuccine according to package directions. Drain and set aside.

Heat a large sauté pan over medium-high heat. Add the sausages and cook until center is no longer pink.

Remove sausage from the skillet, slice into ¼-inch disks and set aside.

Add the butter to the pan, and when it is sizzling, add the chicken and jalapeño.

Cook until the chicken is cooked through. Stir in the shrimp and garlic and remove the pan from the heat. Season with the salt and pepper.

Add the whipping cream, sun-dried tomatoes and the green onions and simmer until hot and bubbly.

Add the pasta and half of the cheese and toss to coat well.

Pour out onto a platter and sprinkle with the remaining cheese and chopped parsley.

Makes 6 servings.


Watch Karin Calloway prepare her recipes on Tuesdays on WJBF-TV Channel 6 (ABC) at noon and on Wednesdays during Good Morning Augusta.

We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Karin will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

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