Best Lobster Shrimp And Andouille Sausage Over Pasta Recipes

CREOLE PASTA WITH SAUSAGE AND SHRIMP

Creole Pasta with Sausage and Shrimp image

A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

6 ounces uncooked fettuccine
1 large onion, chopped
2 celery ribs, chopped
1/2 cup each julienned sweet red, yellow and green pepper
1/4 cup chopped green onions
6 garlic cloves, minced
4 tablespoons butter, divided
1-1/2 cups heavy whipping cream
1/4 cup white wine or chicken broth
1/4 to 1/2 teaspoon Creole seasoning
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
1/2 pound fully cooked andouille sausage, sliced
1/2 pound uncooked medium shrimp, peeled and deveined
2 cups chopped tomatoes

Steps:

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

Nutrition Facts : Calories 538 calories, Fat 38g fat (21g saturated fat), Cholesterol 207mg cholesterol, Sodium 653mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 3g fiber), Protein 20g protein.

CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA

Cajun Shrimp and Andouille Alfredo Sauce over Pasta image

From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat--so only for special occasions.

Provided by ratherbeswimmin

Categories Cajun

Time 1h55m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb unpeeled medium raw shrimp
1 (12 ounce) package fettuccine
1/2 lb andouille sausage, chopped
1/2 cup butter
1 medium onion, chopped
1 small green bell pepper, chopped
1 cup chopped celery
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 1/2 tablespoons cajun seasoning (salt-free is recommended)
2 cups chicken broth
1 1/2 cups heavy cream
6 ounces Velveeta cheese, cubed
3/4 cup chopped green onion
1/3 cup grated parmesan cheese
3 tablespoons chopped fresh parsley

Steps:

Peel and devein shrimp; set aside.
Cook fettuccine by following the package directions; drain and set aside.
Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
Gradually stir in chicken broth.
Bring to boil over med-high heat, stirring frequently; boil 1` minute.
Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
Add in cheese cubes, sausage and shrimp; stir until cheese melts.
Stir in green onions, parmesan cheese, and chopped fresh parsley.
Serve over hot cooked fettuccine.
For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.