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Creole Pasta with Sausage and Shrimp

 Creole Pasta with Sausage and Shrimp
A creamy white sauce pairs well with the andouille sausage and slightly spicy seasonings in this pleasing pasta dish from our Test Kitchen.
6 ServingsPrep: 20 min. Cook: 15 min.


  • 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 Johnsonville® Andouille Sausage, sliced
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 2 cups chopped tomatoes


  • 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
  • or broth, Creole seasoning, salt, pepper flakes and pepper. Bring to

2 of 2

Creole Pasta with Sausage and Shrimp (continued)

Directions (continued)

  • 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 and sausage mixture. Yield: 6 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.