CREAMY LUMP CRAB PASTA WITH ANDOUILLE SAUSAGE

Indulge in the spicy and creamy flavors of this cajun-inspired lump crab pasta with andouille sausage. A perfect dish for any occasion!

Prep:
15
minutes
Cook:
25
minutes
TOtal:
40
minutes

Ingredients

  • 3/4 pound of linguine pasta
  • 16 ounces of lump crab meat
  • 1/2 pound of andouille sausage, sliced
  • 1/2 cup of grated parmesan cheese
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup of dry Sherry Cooking wine
  • 1/2 cup of heavy cream
  • 1/4 cup of chopped chives
  • Salt and pepper to taste

Instructions

  1. Cook the linguine pasta in a large pot of salted water according to the package directions until al dente.
  2. In a large skillet, cook the sliced andouille sausage over medium heat until browned and crispy. Remove the sausage from the skillet and set aside.
  3. In the same skillet, melt the butter with the olive oil over medium heat. Add the shallot and garlic, and sauté for 2-3 minutes until fragrant.
  4. Add the Sherry wine to the skillet and cook for another 2-3 minutes until reduced by half.
  5. Add the heavy cream, and parmesan cheese t to the skillet. Stir well to combine, and let the sauce simmer for 2-3 minutes until the cheese has melted and the sauce has thickened slightly.
  6. Add the lump crab meat and cooked andouille sausage to the skillet, and gently stir tocoat them in the sauce.
  7. Drain the cooked linguine pasta and add it to the skillet with the sauce and seafood. Toss the pasta and sauce together until everything is well coated.
  8. Finally, add the chopped chive to the skillet and stir to combine.
  9. Season with salt and pepper to taste, add more parmesan cheese on top, and serve hot.