Creamy Creole Pasta with Shrimp and Sausage

Meet your newest dinnertime obsession — Creamy Creole Pasta with Shrimp and Sausage! It's decadent, it's flavorful, and each bite will have you convinced that you could open your own restaurant. 😂 The rich cream blends beautifully with the savory notes of our Creole Smoke All-Purpose Seasoning, and every forkful strikes the perfect balance of flavor and texture as the creamy sauce clings to each shrimp, sliced sausage, and al dente noodle.

Best of all, this five-star dish is easy to prepare, comes together quickly (in under an hour), and reheats wonderfully. In fact, we think it tastes even better the next day.

Got someone you want to impress with your culinary skills? Grab your Creole Smoke and let's get cooking!

Ingredients

• 1-1 and 1/2lbs shrimp, uncooked
• 2/3 package (approximately 8-9oz) smoked smoked turkey sausage (or andouille if you prefer)
• 3/4 of 1 medium to large red bell pepper
• 1/4 cup chopped onion
• 2 tsp minced garlic
• 1 cup heavy or whipping cream (we use Trader Joe's shelf-stable Whipping Cream to avoid waste)
• 1cup crushed tomato
• 1cup chicken stock (or 2 tsp Better than Bouillon to 1 cup of water)
• 3 tsp parmesan cheese
• 2 tsp oregano
• 1 tsp black pepper
• 3 tsp Station 1923 Creole Smoke + more for shrimp
• 3-4 tsp cooking oil (we use avocado)
• 9 servings of fettuccine pasta of choice (we used 3 packages of Trader Joe's Gluten Free Egg Fettuccine Pasta at 9oz each)
• 1-2 stalks scallion, for garnish

Things You'll Need

• large sauté pan
• stock pot (for cooking pasta)
• cutting board
• knife
• measuring utensils
• colander (to drain pasta)
• 2 medium mixing or storage bowls

Got your goods? Now let's put this dish together!

Step 1: Clean + Chop + Prep

To make the cooking process more seamless, the first step is bring a pot of water for the fettuccine pasta to a boil; while prepping the shrimp, sausage, and veggies.

While the water heats up, clean, peel, and devein the shrimp. Pat dry and season with Creole Smoke to your liking.

Chop the sausage, bell pepper, and scallions, and onion into thin slices.

Be sure to pat them down with a few paper towels to remove excess water.

Tip: For garlic without the fuss of peeling and chopping, we recommend the Dorot Crushed Garlic cubes, or Costco's Kirkland minced garlic in a jar.

Step 2: Sauté Sausage + Veggies

Place your large sauté pan over a medium-high flame with 1-2 teaspoons of cooking oil and allow it to heat up. Once hot, toss in your sausage, onion, and bell pepper. Allow them to sauté and brown. Once the onion begins to turn translucent, add minced garlic.

Continue cooking until everything is browned without allowing garlic to burn.

Transfer everything to one of your storage or mixing bowls and set aside.

Remember to check on your pasta water — if it has reached a rolling boil, drop the pasta in and cook for the desired amount of time. We prefer an al dente cook, since the noodles will sit in creamy sauce.

Step 3: Sauté Shrimp

Without removing the brown bits, add 1-2 more teaspoons of cooking oil and allow it to heat up. Once hot, drop in your shrimp — making sure to not pile them up on top of each other.

Allow the shrimp to get a crisped, brown exterior, but don't let them cook all the way. Once they're about 70% of the way cooked (still with some translucent parts), remove them from the pan and set aside in a mixing or storage bowl.

Step 4: Sauce

Don't you dare wipe those brown bits out of the pot! They add extra flavor and color to the dish. Over a medium flame, add your crushed tomato, chicken stock, and heavy/whipping cream.

Stir gently until fully incorporated.

Next, add your Creole Smoke, oregano, and black pepper. Continue to stir gently until the sauce comes to a low and slow boil. Reduce heat and add parmesan cheese.

For a thicker sauce, you can add more parmesan as you go.

Your noodles are cooked, right? Let the sauce bubble slowly while you strain the pasta and set aside.

Step 5: Combine Everything

Once you've gotten the sauce where you want it, add the sautéed shrimp, sausage, and veggies in. Allow the flavors to meld over that low flame for a few minutes. It may look like you don't have enough sauce to cover the noodles too — but you do.

Next, add those drained fettuccine noodles.

Stir slowly, making sure the sauce coats every noodle, shrimp, and sausage in the pot. The Creamy Creole Pasta shouldn't look super runny or soupy.

At this point, turn off the stove and allow the dish to rest for a few minutes, so the noodles can soak up that good creamy sauce!

Step 6: Garnish + Serve!

Once your dish has achieved the desired consistency, sprinkle scallion as your garnish and serve!

Enjoy!

Thinking about giving this recipe a try? Don't forget to tag @station1923 on Instagram when you do!

 Shop Station 1923 Creole Smoke now!