American · Dinner
Creole Seafood Pasta
A New Orleans Creole pasta, shrimp and andouille in a smoky chipotle tomato cream sauce tossed through linguine with fresh parsley.
$$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
720Calories
44gProtein
32gFat
68gCarbs
8gSugar
4gFiber
1180mgSodium
240mgChol
Goes well with
Viognier, CondrieuViognier, Condrieu — A refreshing pairin...
local
Abita Amber AleAbita Amber Ale — A crisp, refreshing be...
international
Instructions
1
Prep
Peel and devein 300g shrimp. Dice 120g andouille sausage, 150g onion, and 1 chipotle chilli. Mince 3 garlic cloves. Chop 2 tbsp parsley. Measure cream, tomatoes, paprika, Cajun seasoning, and salt.
2
Boil
Bring salted water to boil in a large pot. Add 200g linguine, cook per packet instructions until al dente, about 9–10 minutes. Drain, reserving 80ml pasta water. Set aside.
3
Saute
Heat 1 tbsp oil in a large skillet over medium-high heat. Add diced andouille, cook 2–3 minutes until lightly browned. Add onion, cook 3–4 minutes until soft.
4
Bloom
Stir in garlic, chipotle, paprika, and Cajun seasoning. Cook 1 minute over medium heat until fragrant and the spices release their oils.
5
Simmer
Pour in 300g crushed tomatoes. Simmer 5 minutes over medium heat, stirring occasionally, until sauce thickens slightly. Stir in 150ml cream, simmer 2 minutes.
6
Build
Add shrimp to the sauce, cook 2–3 minutes over medium heat, stirring gently, until shrimp turn pink and are just cooked through. Add drained linguine and reserved pasta water, toss 1 minute until sauce coats the pasta evenly.
7
Finish and plate
Season with 0.5 tsp salt to taste. Divide pasta between two bowls, scatter parsley over each, and serve immediately while hot.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) raw king shrimp
- 120g (4.2 oz) andouille sausage
- 200g (7 oz) dried linguine
- 1 medium white onion
- 3 garlic cloves
- 1 chipotle chilli in adobo sauce
- 300g (10.6 oz / 1 can) canned crushed tomatoes
- 150ml (2/3 cup) double cream
- 1 tsp smoked paprika
- 0.5 tsp Cajun seasoning
- 0.5 tsp salt
- 1 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley