Description
A refined take on Creole comfort featuring seared shrimp and smoky Andouille in a silky tomato-cream sauce over pasta.
Ingredients
Scale
- 12 oz fettuccine or linguine (cook to al dente)
- 1 lb medium shrimp, peeled and deveined (16–20 count), tails removed
- 8 oz Andouille sausage, sliced 1/4-inch thick
- 2 tbsp unsalted butter, room temperature
- 2 tbsp olive oil
- 1 small yellow onion, finely diced
- 1 red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 cup crushed tomatoes (or fire-roasted diced tomatoes, drained)
- 3/4 cup heavy cream
- 1/2 cup low-sodium chicken stock
- 1–1½ tsp Creole seasoning (adjust to taste)
- 1/4 tsp smoked paprika
- Pinch cayenne (optional, to taste)
- Juice of 1/2 lemon
- 1/4 cup grated Parmesan or Pecorino Romano
- 2 tbsp fresh parsley, finely chopped
- 2 green onions, sliced on the diagonal
- Kosher salt and freshly ground black pepper
Instructions
- Bring a large pot of salted water to a rolling boil and cook the pasta until just al dente. Reserve 1 cup pasta water, then drain.
- Season shrimp lightly with salt, pepper, and a pinch of Creole seasoning. In a heavy skillet over medium-high heat, add 1 tbsp olive oil and sear shrimp 1–2 minutes per side until pink and lightly caramelized. Transfer to a plate and keep warm.
- Add the sliced Andouille to the same skillet and cook until browned and slightly crisp, about 3–4 minutes. Remove and set aside with the shrimp.
- Reduce heat to medium and add remaining olive oil and room-temperature butter. Sauté onion and bell pepper until softened and translucent, about 4–5 minutes. Add garlic and cook 30 seconds until fragrant.
- Add crushed tomatoes, Creole seasoning, smoked paprika, and a pinch of cayenne. Stir and simmer for 2–3 minutes, then pour in chicken stock and bring to a gentle simmer.
- Stir in heavy cream and simmer until the sauce thickens, about 3–4 minutes. Adjust seasoning.
- Return sausage and shrimp to the skillet along with pasta. Toss gently, adding reserved pasta water to reach a silky finish. Finish with lemon juice, cheese, and parsley.
- Plate immediately, garnishing with sliced green onions and extra parsley.
Notes
Serve hot for the best texture. This dish can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Creole
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 120mg