Best 3 Lobster Shrimp And Andouille Sausage Over Pasta Recipes

Indulge in a delectable symphony of flavors with our trio of seafood and sausage over pasta recipes. Embark on a culinary journey with our Lobster and Shrimp Scampi with Angel Hair Pasta, where succulent lobster and shrimp dance in a creamy, garlicky sauce, harmonizing perfectly with delicate angel hair pasta. Next, savor our majestic Lobster Stuffed Shells, a masterpiece of culinary artistry. Tender lobster meat enveloped in a rich and flavorful stuffing, nestled in delicate pasta shells, baked to golden perfection. And finally, embark on a taste adventure with our Andouille Sausage and Shrimp Pasta, a vibrant fusion of Cajun flavors. Plump shrimp and spicy andouille sausage unite in a zesty sauce, tossed with hearty pasta, creating a dish that ignites your taste buds. Each recipe promises an unforgettable dining experience, catering to diverse palates and guaranteeing satisfaction with every bite.

Check out the recipes below so you can choose the best recipe for yourself!

SHRIMP AND SAUSAGE PASTA

Shrimp and Sausage Pasta image

A quick recipe for Shrimp and Sausage Pasta means that an easy dinner is on the table in about 30 minutes!

Provided by Blair Lonergan

Categories Dinner

Time 35m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 (16-20 ounce) package uncooked sweet Italian sausage
2 cloves garlic, minced
1 small onion, chopped
2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano, NOT drained
1 (8 ounce) can tomato sauce
2 teaspoons fresh minced basil ((or ½ teaspoon dried basil))
1 lb. peeled and deveined shrimp ((I used "Extra Large" shrimp 26-30 count per pound))
1 cup half-and-half or heavy cream, at room temperature
Kosher salt and ground black pepper, to taste
Cooked pasta, for serving

Steps:

Heat olive oil in a large skillet over medium-high heat. Brown the sausage in the skillet until no longer pink (about 6-8 minutes per side). Remove to a cutting board and slice into rounds.
In the same skillet, sauté the garlic and onion over medium-high heat until onion is transparent (about 5-7 minutes). Add the tomatoes, tomato sauce and basil. Bring to a boil, reduce heat to low. Stir in the sausage and shrimp. Simmer just until the shrimp turn pink (about 3 minutes).
Stir in the cream and simmer for about 1 more minute, or just until heated through. Season with salt and pepper. Serve sauce over cooked pasta.

Nutrition Facts : ServingSize 1 /8 of the sauce (not including pasta), Calories 334.4 kcal, Carbohydrate 12.5 g, Protein 22.4 g, Fat 21.1 g, SaturatedFat 2.9 g, Cholesterol 98.2 mg, Sodium 639.8 mg, Fiber 2.3 g, Sugar 6.4 g, UnsaturatedFat 4.7 g

CREAMY LOBSTER LINGUINE

Creamy Lobster Linguine image

Provided by Giada De Laurentiis

Categories main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

3 tablespoons extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
2 cups tomato puree
1/4 cup cream
1 pound linguine
1/4 cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
1/2 cup fresh basil leaves, roughly chopped
1/4 cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Two 1 1/2-pound lobsters, steamed, meat removed

Steps:

Heat a large straight-sided skillet over medium heat. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. Add the shallots, garlic and red pepper flakes and cook for an additional 3 minutes, until fragrant. Add the salt, tomato puree and cream; stir to combine. Reduce the heat to low and simmer for 5 minutes.
Bring a large pot of salted water to a boil. Cook the linguine for 1 minute less than the package instructions, about 10 minutes. Using tongs, remove the pasta from the water and add it directly to the pan with the sauce. Sprinkle the cheese directly on the naked pasta and toss to coat in sauce. Add up to 1 cup of the pasta water to loosen the sauce as needed. Stir in the arugula, basil, tarragon, peas and lobster meat; simmer until everything is heated through, 1 minute. Serve with additional Parmesan if desired.

SHRIMP WITH LOBSTER SAUCE

Shrimp with Lobster Sauce image

This Chinese-American dish got its name because the sauce is often used to dress lobster. This is an adaptation of a dish I grew up with. My father used to make this after discovering it at our local American Chinese restaurant. Shrimp and lobster sauce is a similar simplified version of his Chinatown favorite, Lobster Cantonese. His rendition was the addition of ground pork like his Chinatown favorite.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound large shrimp, peeled and deveined
3 tablespoons soy sauce
2 thin slices fresh ginger
1/4 teaspoon ground white pepper
3 tablespoons vegetable oil
1 pound ground pork
2 cloves garlic, minced
3 cups low-sodium chicken broth
2 tablespoons cornstarch
2 large eggs, beaten
1 cup frozen peas, thawed
Jasmine rice, for serving

Steps:

Heat a large wok or skillet over medium-high heat. Combine the shrimp, soy sauce, ginger and white pepper in a medium bowl.
Heat the vegetable oil in the wok until shimmering. Add the pork and cook, stirring occasionally and breaking up the meat, until browned and mostly cooked through, about 4 minutes. Add the garlic and cook, stirring, until combined, about 2 minutes.
Slowly pour 2 3/4 cups chicken broth into the pan; bring to a boil. Reduce the heat and simmer until the sauce is slightly reduced and the pork is cooked through, about 5 minutes.
Mix the cornstarch and remaining 1/4 cup chicken broth to make a slurry. Slowly stir the mixture into the pan and cook, stirring, until thickened, about 2 minutes. Add the shrimp mixture and the beaten eggs. Cook, stirring occasionally, until the shrimp is cooked through, 4 to 5 minutes. Stir in the peas and remove from the heat. Serve over rice.

Nutrition Facts : Calories 540, Fat 33 grams, SaturatedFat 8 grams, Cholesterol 329 milligrams, Sodium 944 milligrams, Carbohydrate 12 grams, Fiber 2 grams, Protein 50 grams, Sugar 2 grams

Tips:

To save time, you can use frozen, pre-cooked shrimp and lobster meat.
If you're using fresh shrimp, be sure to peel and devein them before cooking.
To make sure the sausage is cooked through, brown it over medium heat until it's no longer pink in the center.
If you don't have andouille sausage, you can substitute another type of smoked sausage, such as kielbasa or chorizo.
To make the sauce more flavorful, use a combination of white wine and chicken broth.
If you don't have heavy cream, you can substitute milk or half-and-half.
To make the pasta more flavorful, cook it in salted water.
To serve, top the pasta with the shrimp, lobster, sausage, and sauce.

Conclusion:

This lobster, shrimp, and andouille sausage over pasta is a delicious and easy-to-make dish that's perfect for a special occasion. The combination of seafood, sausage, and pasta is sure to please everyone at the table. So next time you're looking for a quick and easy meal that's sure to impress, give this recipe a try.