Here’s a simple but elegant recipe combining two Cajun and Creole
favorites: fresh Gulf shrimp and andouille sausage. If you can’t find andouille, substitute a spicy smoked sausage.
Serve with with some warm buttered French bread and impress your friends. This recipe should feed six with the possibility
of leftovers.
Suggested Wine: Pinot Blanc or Pinot Grigio
Ingredients
2 lbs Gulf Shrimp (peeled)
1 lb Andouille Sausage (cubed)
1 White
or Yellow Onion (diced)
1 bunch Green Onion (chopped)
6 cloves Garlic (minced)
Parsley (chopped, for garnish)
1
stick Unsalted Butter
1 pint Heavy whipping cream
1 Cup Dry White Wine (approx.)
1˝ lb. Bowtie Pasta (or use 2 12oz.
boxes)
Fresh Grated Parmesan cheese
Coarse Kosher Salt
Black Pepper
Cayenne pepper
Method
In a pasta pot or stockpot, bring water to a boil, season with salt and
put in pasta to cook as soon as you begin the rest of the recipe.
In sauté pan, coat with a bit of extra virgin olive oil and melt a half
stick of butter, then sweat the white onion until soft.
Add green onion, garlic and chopped andouille sausage and stir together
for 2-3 minutes over medium heat.
Add shrimp and season to taste with salt, fresh ground pepper, and cayenne
pepper. Cook until shrimp begin to turn pink. Be careful not to overcook during this step, they will continue
to cook after the liquids are added.
Add the white wine, stir together ingredients then add heavy whipping cream.
Fold together mixture and simmer for 5-10 minutes until all ingredients are mixed and sauce is reduced. If it is still
too thick, add in some cornstarch.
Taste the sauce and adjust any seasonings as needed. This is more
important than you realize. Make sure the sauce is perfectly seasoned before serving.
When pasta is cooked, drain the pasta and pour into a large serving bowl;
slowly add in the sauce while folding together.
Fold in all ingredients until all pasta is coated with sauce. Top
with fresh grated Parmesan cheese and chopped green onion.
Serve on individual plates, and garnish the edges of the plate with cayenne
pepper and parsley.
