Dairy-Free Fettuccini Alfredo with Shrimp and Sausage on the Traeger Ranger & Flatrock

I’ve always loved Alfredo pasta, so finding a way to make it creamy, indulgent, and completely dairy-free for the family was a challenge I couldn’t resist. This recipe brings together the smoky flavor of the Traeger Ranger pellet smoker, the flat-top sizzle of the Traeger Flatrock griddle, and a silky, dairy-free Alfredo sauce that’s downright irresistible.

In this recipe, I’ll cover:

• How to make a creamy, dairy-free Alfredo sauce from scratch
• Smoking sausage and alfredo sauce on the Traeger Ranger for incredible flavor
• Searing up some shrimp on the Traeger Flatrock griddle for that perfect texture

Let’s get started!

Why Make This Recipe?

This isn’t your average Alfredo pasta—it’s a smoky, creamy, protein-packed version that brings together two powerhouse Traeger cookers and a sauce so rich you’ll never miss the dairy.

• Smoky Depth of Flavor – Sauce and sausage kissed by pellet smoke take this dish over the top.
• Dairy-Free Creaminess – A sauce made with oat milk, coconut milk, and nutritional yeast gives you that Alfredo luxury without dairy.
• Outdoor Cooking Experience – Using both the Ranger and Flatrock makes this recipe fun, interactive, and delicious.

Ingredients

Pasta

• 12 oz fettuccini pasta (gluten-free)
• 1 tbsp olive oil
• Pinch of salt for boiling water

Meat & Seafood

• 1 lb large shrimp, peeled and deveined
• 1 lb smoked sausage (andouille or kielbasa), sliced into coins
• 1 tbsp olive oil
• 1 tsp Rock’s Anytime Seasoning (or your favorite all-purpose BBQ rub)

Dairy-Free Alfredo Sauce (Serves 4)

Base

• 2 tbsp olive oil (or vegan butter substitute)
• 4 cloves garlic, minced
• 1 small yellow onion, finely chopped

Creamy Sauce Components

• 1 ½ cups unsweetened oat milk (or almond, cashew, or soy milk)
• 1 cup canned full-fat coconut milk
• 3 tbsp nutritional yeast
• 2 tbsp raw cashews, soaked in hot water 20 minutes
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp nutmeg
• 1 tsp salt (to taste)
• ½ tsp cracked black pepper (or more if you like it bold)
• Fresh parsley for garnish

Best Wood Pellets for This Recipe

• Signature Blend – A balanced mix of hickory, maple, and cherry for all-around flavor.
• Hickory – Bold, smoky flavor that pairs perfectly with sausage.
• Applewood – Sweet and mild, great with shrimp.

Step-by-Step Instructions

Step 1: Cook the Pasta (12 minutes)

• Bring a large pot of salted water to boil.
• Add fettuccini and cook according to package directions until al dente.
• Drain, toss with 1 tbsp olive oil, and set aside.

Step 2: Smoke the Sausage on the Traeger Ranger (25 minutes)

• Preheat the Ranger to 225°F using your chosen pellets.
• Place sausage slices and shrimp directly on the grill grates.
• Smoke for about 20–25 minutes until the sausage is lightly smoky.

Step 3: Make the Dairy-Free Alfredo Sauce (15 minutes)

• In a skillet, heat 2 tbsp olive oil over medium heat.
• Sauté onion until translucent, then add garlic and cook 1–2 minutes.
• Blend oat milk, coconut milk, soaked cashews, nutritional yeast, lemon juice, Dijon mustard, nutmeg, salt, and pepper until smooth.
• Pour into cast iron and simmer on the Traeger Ranger for about 8–10 minutes, stirring occasionally, until thickened.

Step 4: Sear Shrimp on the Flatrock (6 minutes)

• Preheat the Traeger Flatrock to medium-high heat.
• Add shrimp with a little olive oil and Rock’s Anytime for 2–3 minutes per side to sear and lock in flavor.

Step 5: Garnish & Serve (2 minutes)

• Plate the pasta, incorporate some of the Alfredo sauce and then top with shrimp and sausage.
• Garnish with fresh parsley and cracked black pepper.

Key Steps Summary

• Boil pasta until al dente.
• Smoke sausage at 225°F on the Ranger.
• Blend and simmer a dairy-free Alfredo sauce.
• Sear shrimp on the Flatrock.
• Incorporate, build and Garnish to serve hot.

Pro Tips

1. Soak Cashews Properly – Don’t skip the soak—this is what makes your sauce silky.
2. Double Smoke Power – Add shrimp last so it doesn’t overcook while sausage takes on smoke.
3. Incorporate the sauce – Mixing pasta and sauce together before adding shrimp and sausage.

Common Questions

Q: Can I make the sauce ahead of time?
A: Yes, store it in the fridge for up to 3 days. Just whisk in a little oat milk when reheating.

Q: Do I need both the Ranger and Flatrock?
A: No—you can smoke everything on the Ranger and finish in a skillet indoors, but the Flatrock adds that final sizzle.

Q: Can I make this nut-free?
A: Absolutely. Skip the cashews and use extra coconut milk for thickness.

Q: What other proteins can I use?
A: Chicken breast, Iberico pork, and salmon all work with this Alfredo base.

Q: Is this recipe gluten-free?
A: Yes, just swap regular pasta for gluten-free fettuccini.

Final Thoughts

This Dairy-Free Fettuccini Alfredo with Shrimp and Sausage brings together everything I love about outdoor cooking—smoke, sizzle, and bold flavors. The sauce is creamy without the dairy, the shrimp and sausage are smoky perfection, and the Flatrock finish ties it all together.

Ready to try it? This dish will easily become a new family favorite.