Shrimp & Sausage Fettuccine
Packed with premium ingredients, Chef Jason and Corey’s pasta dish brings pure indulgent luxury to any weeknight. Crumbled Italian sausage, with its signature fennel flavor; shrimp sautéed with Mediterranean herbs; and fresh, tender asparagus top a bed of al dente fettucine ribbons. Then, the crowning touch: A flavorful brodo (broth) infused with white wine and zesty garlic that serves as the dish’s sauce. As garnishes, oven-roasted cherry tomatoes provide a perfect pop of juicy acidity and shredded parmesan adds umami richness. Pair it with crusty bread to soak up every last drop of that luscious brodo.
Nutritional facts
Protein
41g
Carbs
55g
Calories
870kcal
Fat
48g
Ingredients
Canola and Olive Oil Blend, Fettuccini, Old Bay Seasoning, Cherry Tomato, Asparagus, Shrimp, Black Pepper, Garlic, Kosher Salt, Kosher Salt, Parmesan Cheese, Ground Italian Sausage, Shallot, Lemon Juice, Crushed Red Pepper, White Wine, Italian Parsley, Italian Herb Seasoning
Contains milk, shellfish, wheat.
Reviews
3.8
Based on 51 reviews
Le'Toia · 07/01/25
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About Jason and Corey Voiselle
Jason and Corey Voiselle's passion for meal prepping was born in 2017 while both were working in food and beverage management positions in the private club world in South Florida. With busy lives and a newfound love for fitness, they needed healthy, prepared meals to fit their busy schedules. They began their meal prep business together, cooking meals for themselves and friends on their days off. It became very popular, and they decided to make the move from the corporate world to small business ownership.
Corey’s professional journey in the front of the house landed her roles as an F&B manager and event coordinator at some of South Florida’s premier private clubs. She made the official transition to the back of the house in 2020 when she started her very own meal prep company.
Jason’s culinary career officially began in 2001, after graduating from culinary school in Asheville, NC. He has worked with many award-winning chefs from North Carolina to South Florida, finally finding his place in private club management as an Executive Chef. In 2021, he left the club business to pursue business ownership with his wife, Corey.
In 2021, Corey and Jason moved to Austin, TX, and opened Corey’s Kitchen Corner, where they serve healthy, chef-inspired meal prep.
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