A spicy, buttery, smoky noodle dish packed with Gulf Coast flair — ready in under an hour.
Ingredients
For the Protein:
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1 lb large shrimp (peeled & deveined, tails on or off)
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8 oz andouille sausage or smoked sausage, sliced
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1 tbsp Creole or Cajun seasoning (like Tony Chachere’s)
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1 tbsp olive oil or butter (for searing)
For the Sauce:
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6 tbsp unsalted butter
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5 cloves garlic, minced
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2 tsp Worcestershire sauce
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1 tbsp Louisiana-style hot sauce (or to taste)
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Juice of 1 lemon
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Zest of 1 lemon (optional)
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1 tsp smoked paprika
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½ tsp cayenne pepper (adjust for heat)
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¼ cup chicken stock or seafood stock
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Salt & black pepper to taste
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Optional: 1 tbsp brown sugar (for a sweet-spicy balance)
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Optional: splash of white wine for acidity
For the Noodles:
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8 oz linguine, fettuccine, or spaghetti (or ramen for a fun twist)
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Salted water for boiling
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1 tbsp butter or oil for tossing
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