With Andouille Sausage!

Cajun Shrimp Pasta

Recipe Snapshot



Total Time

35 minutes




Bring a large pot of water to a rapid boil, then add Kosher salt. Add the DeLallo Buccatini, then cook to al dente according to package directions. Before draining, reserve 1 cup of pasta cooking water.

Cook the pasta


Place raw jumbo shrimp in a large bowl. Season with blackening blend. Toss well to thoroughly coat.

Season the shrimp


In a large skillet with deep sides, heat  olive oil over medium-high heat. Add sliced andouille sausage then cook undisturbed. Stir well, then allow the sausage to cook on the other side. Use a slotted spoon to transfer the sausage to a large bowl.

Brown the sausage


To the same pan, add the seasoned shrimp, making sure they’re in a single layer. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Use a slotted spoon and add the shrimp to the bowl with the sausage.

Cook the shrimp


Reduce the heat to medium, then add unsalted butter to the pan. Add chopped shallot, then cook, stirring occasionally, until translucent. Add  chopped garlic cloves, then stir and cook.

Sweat the shallot


Pour in cup heavy cream, reserved pasta water, and grated Parmesan. Stir to combine, then add the cooked pasta, andouille, and shrimp. Taste, adjust seasoning, then serve immediately with additional grated Parmesan, parsley, lemon wedges.

Make the sauce


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