New Orleans Style Scampi
Indulge in the bold, zesty flavors of New Orleans with this sensational New Orleans Style Scampi! This vibrant twist on classic shrimp scampi features plump, juicy shrimp and smoky Andouille sausage, all coated in a luscious Cajun-spiced butter and white wine sauce. Infused with garlic, paprika, and a touch of fresh lemon juice, every bite captures the essence of Louisiana cuisine. Tossed with al dente linguine and finished with a sprinkle of grated Parmesan and fresh parsley, this dish is a comforting, one-pan masterpiece perfect for weeknights or special occasions. Ready in just 35 minutes, it’s easy to prepare and brings restaurant-quality Creole flair straight to your table.
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Recipe Information
Ingredients
- 1 lb large shrimp (peeled and deveined)
- 6 oz Andouille sausage (sliced into thin rounds)
- 4 tbsp unsalted butter
- 2 tbsp olive oil
- 4 cloves garlic (minced)
- 1.5 tsp Cajun seasoning
- 1 tsp paprika
- 0.5 cup dry white wine (such as Sauvignon Blanc)
- 0.5 cup chicken broth
- 2 tbsp fresh lemon juice
- 0.25 cup parmesan cheese (grated)
- 2 tbsp fresh Italian parsley (chopped)
- 12 oz cooked linguine or spaghetti
- to taste salt
- to taste black pepper
- 0.5 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine or spaghetti according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.
In a large skillet, heat 2 tablespoons of butter and the olive oil over medium heat.
Add the sliced Andouille sausage and cook until lightly browned, about 3-4 minutes. Remove the sausage from the skillet and set aside.
In the same skillet, add the minced garlic and cook for 1 minute, stirring constantly to avoid burning.
Add the shrimp to the skillet and sprinkle with Cajun seasoning, paprika, salt, and black pepper. Cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp and set aside.
Pour the white wine and chicken broth into the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes to reduce slightly.
Lower the heat and whisk in the remaining 2 tablespoons of butter and the lemon juice until the sauce is smooth and glossy.
Return the Andouille sausage and shrimp to the skillet, stirring to coat them in the sauce.
Add the cooked pasta to the skillet, tossing gently to combine. If the sauce seems too thick, stir in the reserved pasta water a little at a time until the desired consistency is reached.
Top the pasta with grated parmesan cheese, chopped parsley, and a sprinkle of red pepper flakes if desired. Toss everything together and serve hot.
Nutrition Facts
Calories |
2544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.0 g | 179% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 6780 mg | 295% | |
| Total Carbohydrate | 126.1 g | 46% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 6.6 g | ||
| Protein | 179.0 g | 358% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 970 mg | 75% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 2164 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
