Nola Pasta

September 25, 2018

  • 1 lb Shrimp peeled and deveined
  • 1 lb. Andouille sausage casings removed,diced
  • 1/2 lemon
  • 1 1/4 C heavy cream
  • 1 clove of garlic minced
  • 1/2 green bell pepper diced
  • 1/2 red bell pepper diced
  • 2 tablespoons fresh chopped parsley
  • 1 tablespoon fresh chopped basil
  • 1 green onion chopped
  • 1/4 C butter
  • 2 tablespoons flour
  • 2 tablespoons Parmesan cheese
  • Tony Chachere’s
  • Red pepper flake


In a large skillet over medium heat add a tablespoon of butter. Once it melts and the pan is hot add andouille,red and green bell peppers. Saute until peppers start to soften. Add remaining butter and garlic. Once that has melted add flour. This will help to thicken the sauce. Add heavy cream while stirring . Once incorporated add basil,parsley,Parmesan cheese green onion, and shrimp. Add a pinch of red pepper flake and season to taste with Tony Chachere’s seasoning. Cook until the shrimp is no long opaque. Serve over your favorite pasta.