Creamy Cajun Shrimp Pasta with Andouille Sausage
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy pasta with blackened shrimp and andouille sausage in a rich Creole sauce finished with lemon and parsley. The spicy, smoky flavors make this a restaurant-quality weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 lb bucatini
- 1½ lb jumbo shrimp (raw, peeled, and deveined)
- 2 Tbsp Blackening seasoning
- ½ lb (8 oz) andouille sausage (cut into ¼-½ inch thick rounds )
- 2 Tbsp DeLallo Extra Virgin Olive Oil
- 2 Tbsp unsalted butter
- 1 large shallot (finely chopped)
- 3 large garlic cloves (finely chopped)
- 1 cup heavy cream
- ½ cup grated Parmesan (plus more for serving)
- ½ cup loosely packed fresh parsley (roughly chopped, plus more for serving)
- Flaky sea salt (for serving)
- Lemon wedges (for serving)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 25m
- Sodium
- 1225mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 209mg
- Calcium
- 122mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1225MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.