Creole Fettuccine Recipe

Cook pasta

Bring 4 liters (about 16 cups) of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz fettuccine and cook according to package instructions until just al dente (usually 8–10 minutes for dry; 2–3 minutes for fresh). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Prepare proteins

Pat shrimp dry and season lightly with salt, black pepper, and a pinch of cayenne. If using chicken, season the slices with a pinch of salt and pepper.

Brown sausage and proteins

In a large deep skillet or sauté pan over medium-high heat, add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Add the sliced andouille sausage and cook 3–4 minutes until browned and slightly crisp at the edges. Transfer sausage to a plate. If using chicken, add it now and cook until just cooked through (~3–4 minutes), then remove and set aside. Add remaining 1 tablespoon butter to the pan, add the seasoned shrimp and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside with the other proteins.

Sauté the holy trinity

In the same pan over medium heat, add a small splash of oil if the pan is dry. Add diced onion, green bell pepper, and diced celery (the Creole 'holy trinity'). Cook, stirring occasionally, until vegetables are softened, about 5–6 minutes. Add the minced garlic and the white parts of the scallions and cook 1 more minute until fragrant.

Build the sauce

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor. Add the canned diced tomatoes (with juices) and 1 cup chicken stock, scraping any browned bits from the pan. Add 2 teaspoons Creole seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1 teaspoon cayenne (or less to taste), 1 teaspoon Worcestershire sauce, and the bay leaf. Bring to a gentle simmer and let cook 6–8 minutes to meld flavors and reduce slightly.

Finish with cream

Lower heat to medium-low and stir in 1 cup heavy cream. Simmer gently 3–4 minutes until sauce is slightly thickened. Taste and adjust seasoning with salt and black pepper. Remove the bay leaf.

Combine proteins

Return the browned sausage, cooked chicken (if used), and shrimp to the sauce just to warm through (1–2 minutes). Squeeze half a lemon (about 1/2 lemon) over the sauce and stir in 2 tablespoons chopped fresh parsley and the green parts of the scallions.

Toss with pasta

Add the drained fettuccine to the sauce pan. Toss gently to coat, adding reserved pasta water a few tablespoons at a time as needed to loosen the sauce and help it cling to the pasta. If you prefer a richer sauce, stir in 1/2 cup grated Parmesan while tossing to incorporate.

Serve

Divide the creole fettuccine among plates. Drizzle each serving with 1 teaspoon extra-virgin olive oil, garnish with remaining chopped parsley, a sprinkle of red pepper flakes if using, and additional grated cheese at the table. Serve immediately.