Creole Pasta with Sausage and Shrimp Recipe
Creole Pasta with Sausage and Shrimp Recipe photo by Taste of Home

Creole Pasta with Sausage and Shrimp Recipe

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A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving (1-1/3 cups) equals 538 calories, 38 g fat (21 g saturated fat), 207 mg cholesterol, 653 mg sodium, 31 g carbohydrate, 3 g fiber, 20 g protein.


  1. 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.
  2. 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. Yield: 6 servings.
Editor's Note: The following spices may be substituted for 1 teaspoon Creole seasoning: 1/4 teaspoon each salt, garlic powder and paprika; and a pinch each of dried thyme, ground cumin and cayenne pepper.
Originally published as Creole Pasta with Sausage and Shrimp in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p192

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed May. 3, 2016

"We don't do much pasta but since we can't resist creole flavors I had to give this a try. It is excellent!"

Reviewed Aug. 2, 2015

"This recipe was amazing and simple to make I added cooked chicken breast to add to the creole theme everyone love it has been requested several times this month"

Reviewed Aug. 28, 2011

"I do not eat shellfish but made this recipe for my boyfriend. He absolutely loved it. I finely diced the tomatoes and tossed them in right before serving since the recipe did not state exactly how to add them. The dish (I was told) was spicy, creamy, and delish!"

Reviewed Aug. 3, 2010

"Tasty but recipe asks for 2 cups of tomatos but does not explain what to do with them"

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