Shrimp and Andouille Pasta in Creole Mustard Sauce delivers bold Cajun and Creole flavors in a dish that’s surprisingly simple to make. A creamy sauce brightened with tangy, spicy Creole mustard pairs perfectly with two South Louisiana favorites—fresh Gulf shrimp and smoky andouille sausage. Sweet Daddy D calls this recipe Shrimp David, a Creole-inspired pasta that’s sure to be a hit with friends and family.
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Do’s and Don’ts for Perfect Shrimp David
- Do choose the right pasta. Use a sturdy pasta with enough surface area to hold the cream sauce. Cook it al dente, and reserve some pasta water before draining.
- Don’t overcook the proteins. Sauté the sausage just long enough to brown and sear the shrimp briefly. They will finish cooking in the sauce later.
- Do build flavor in the pan. Sauté the shallots and garlic gently, but quickly; don’t let them brown! Then, deglaze with stock and lemon juice to capture the fond.
- Don’t overdo the Creole mustard. Add it gradually and taste as you go; it should accent the sauce, not dominate it.
- Don’t overload the pasta. Add the pasta in stages and toss with a splash of pasta water. Use only as much pasta as the sauce can coat; you may not need it all.
Here's What You Need
The full list of ingredients with quantities can be found on the Recipe Card below.
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Ingredient Notes
- Shrimp: Fresh Gulf shrimp are ideal, but frozen shrimp are perfectly acceptable.
- Andouille Sausage: Andouille is a well-seasoned smoked pork sausage common in Cajun and Creole cooking. If you can’t find it, any smoked pork sausage can be used.
- Creole Mustard: Creole Mustard is the key flavor in the sauce. If unavailable, use Dijon or whole-grain mustard and add a small pinch of horseradish or extra lemon juice.
- Chicken Stock: Homemade Chicken Stock or Shrimp Stock adds deeper flavor, but a good quality store-bought stock works well.
- Tagliatelle Pasta: The wide ribbons hold the sauce nicely. You can substitute fettuccine, pappardelle, rigatoni, or penne if needed.
- Sources of Salt: I developed this recipe using Le Bon Papa Creole Seasoning, a salt-free all-purpose Creole or Cajun seasoning. If you use a Creole seasoning that contains salt, taste the recipe before adding any additional salt. Other sources of salt in this recipe, as I developed it, are the butter, stock, and the pasta cooking water.
Lagniappe Tip: For fresh shrimp in the shell with heads, you’ll need to buy about 1 ¾ to 2 pounds (depending on whether they have heads on or not) to yield a pound of shrimp after you peel them. Make sure to save the shells and heads to make a homemade shrimp stock.
Cookware
Besides your usual prep tools, you won't need anything special to make this recipe:
Use a Large Skillet to build the sauce and finish the dish, a Stockpot to cook the pasta, and a Lemon Juicer to easily extract fresh lemon juice.
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Hints and Tips (FAQ)
Yes. Frozen shrimp work very well in this recipe. Thaw them in the refrigerator or under cold running water, then pat them dry before cooking.
Medium or large shrimp work best because they stay juicy and hold their texture in the sauce. Smaller shrimp will cook faster but still work fine. Don’t understand shrimp sizing? Check out my article What Size Shrimp Do I Need?
Creole mustard is a coarse, tangy mustard with whole mustard seeds. It adds a "Creole vibe", tasting a little like horseradish. It adds both flavor and texture to the sauce.
You can make this recipe spicier by adding cayenne pepper or using a Creole seasoning that has hot peppers. The andouille sausage and Creole mustard may be spicy, but you can find brands that are not.
Pasta water contains starch that helps the sauce cling to the pasta. Adding a small amount helps loosen the sauce and makes it silky instead of thick or dry.
Here's What You Do
First…you have a beer. That’s the secret to no-angst cooking—fun, relaxed, and rewarding. Sip while you read the recipe from start to finish. Then perform your mise en place: gather your ingredients, prep them as they’ll be used, and set out your equipment. With everything in place and your mindset right, you’re ready to cook with confidence and enjoy the process as much as the meal.
Mise en Place
No-angst cooking continues with mise en place. Before you ever turn on the heat, prep and measure every ingredient exactly as it will be used (chopped, diced, sliced, or minced). When everything’s ready to go, most of the work is behind you—and the cooking becomes simple, seamless, and enjoyable.
To Prepare the Shrimp: Defrost if necessary. Peel, devein, and rinse. Pat them dry with a paper towel before mixing in some Creole seasoning. Set them aside.
To Prepare the Sausage: Slice the andouille sausage into medallions about ¼ inch thick.
To Prepare the Remaining Ingredients:
- Chop the shallots, garlic, and green onions.
- Squeeze the lemon juice.
- Measure the remaining ingredients into prep bowls.
To Prepare the Pasta: Cook the pasta according to the directions on the box for al dente. The pasta should take about 9 minutes, so start the sauce once the pasta is cooking.
Lagniappe Tip: Make sure to retain about 1 cup of the pasta cooking water to mix into the recipe. You may not use the entire cup of pasta water.
Create the Flavor Base
What happens in this step? Browning the sausage and shrimp builds the first layer of flavor. The browned bits left in the pan enrich the sauce as the stock reduces.
Lagniappe Tip: You want to get some brown bits from the sausage and some of the seasonings from the shrimp onto the bottom of the skillet. This is called fond and will add great color and flavor to the dish.
Build the Sauce/Add the Pasta
What Happens in this Step? The flavor base becomes the sauce here, with cream and Creole mustard adding richness, tang, and body before the sausage and shrimp go back in.
Lagniappe Tip: If it looks like there will be a delay in serving, just hold the recipe at the point after you add the sausage. When you are ready to serve, bring the sauce to a slight simmer, add the shrimp, and finish according to the instructions.
Coat the Pasta With Sauce and Finish
What happens in this step? The pasta is tossed into the sauce until creamy and evenly coated.
Lagniappe Tip: It’s important not to add so much pasta that it does not get completely coated with the sauce. You may not use the entire pound of cooked pasta.
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Serving Suggestions
This creamy shrimp and andouille pasta is a Main Dish best served immediately. It is rich and flavorful, so simple sides work best.
Serve Shrimp and Andouille Pasta in Creole Mustard Sauce with:
- A crisp green salad or Sensation Salad.
- Crusty French bread to soak up the sauce.
- Roasted or sautéed vegetables, such as asparagus or green beans.
A cold beer, dry white wine, or sparkling water with lemon also balances the richness of the dish.
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If you like this Shrimp and Andouille Pasta in Creole Mustard Sauce recipe, you'll love these:
Leftover Tips
Leftover Shrimp and Andouille Pasta keeps well if stored properly. Do not leave the cooked dish out at room temperature for more than two hours. Use an airtight container or vacuum-sealed bags.
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezing: Freezing is not recommended. Cream sauces tend to separate, and the pasta can become mushy after thawing.
Reheating: Warm gently in a skillet over low heat. Add a splash of cream, milk, or chicken stock to loosen the sauce as it reheats.
Make Ahead Tip
You can cook the sausage, shrimp, and sauce up to a few hours ahead. When ready to serve, rewarm the sauce, cook the pasta fresh, and combine everything just before serving.
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Yeah You Right!
Publisher's Note: This article and recipe were originally published in April 2020. I am revising here with updates to clarify the instructions, upgraded step-by-step photos and instructions, as well as improved FAQs and Tips. The recipe has not changed, but the instructions and recipe name have been simplified.
Recipe
Shrimp and Andouille Pasta in Creole Mustard Sauce (Shrimp David)
Here's What You Need
- 1 pound tagliatelle pasta cooked according to directions on package
- 1 pound Gulf Shrimp peeled, deveined, rinsed, and patted dry
- 1 pound Andouille Sausage sliced in rounds
- 2 tablespoons olive oil
- 4 tablespoons Butter
- ½ cup Shallots chopped
- 4 cloves garlic chopped
- ½ cup green onions chopped
- ½ cup creole mustard
- 3 teaspoons lemon juice
- 2 teaspoons Creole seasoning plus some to season shrimp
- 1 cup Chicken Stock
- ¾ cups Heavy Cream
- to taste kosher salt & fresh ground pepper
Here's What You Do
- Peel, devein, and rinse the shrimp, pat dry with paper towels, and mix in 1 Tablespoon of Creole seasoning-then set aside in a bowl. Slice sausage into medallions, chop shallots, garlic, and green onions. Measure butter, stock, heavy cream, lemon juice, and Creole seasoning. Set aside. Cook pasta according to the instructions on the box. Set aside. Reserve 1 cup of the pasta's boiling liquid.
- To begin, sauté the sausage in the olive oil over medium high heat for about 3 minutes. Remove the sausage from the pan and set aside.
- Add the shrimp and saute for about 2 minutes, total. Turn the shrimp over once to make sure you catch both sides. Remove the shrimp from the pan and set aside. Leave the oil and browned bits of sausage and seasoning in the pan.
- Next, add the butter. When the butter is melted and starting to bubble, add the shallots; sauté for 1 or 2 minutes.
- Add the the garlic and stir until just aromatic, about 1minute. Add about half the Creole seasoning, mix well.
- Deglaze the pan with a little chicken stock, scraping all the browned bits off the bottom. Add the remaining chicken stock and mix well.
- Add the lemon juice. Mix well and bring to a low boil before lowering the heat. Simmer with the pan uncovered for about 3 to 5 minutes, allowing the stock to reduce slightly.
- Add the heavy cream and mix well. Increase the fire and bring everything to a boil, then lower the heat to maintain a slight simmer. Stir in the green onions; maintain the simmer for about 2 minutes then stir in the Creole mustard, starting with about half. Taste and add more if needed.
- Add back the sausage and stir to combined. Simmer for 2 minutes,
- Add back the shrimp and the remaining Creole seasoning and salt and pepper. Mix well, cover and simmer about 2 minutes.
- Now is the time to add in the cooked pasta. Start with about half of the pasta and ¼ cup of pasta water and mix thoroughly. Add more pasta and a little pasta water (¼ cup at a time) as needed to get the consistency you want. Don't add so much that the sauce doesn't coat all the pasta. It should be creamy, all the pasta should be coated with the sauce; you may not use all of the pasta.
- Remove from the heat and let sit for about 5 minutes, then serve.
Recipe Notes
Nutrition Estimate
This article and recipe was originally published in April 2020. I am revising the article with improved images and more detailed instructions and tips.
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
read the "It's Me" page to find out more about me and this website…
Bruce
I have made many pasta with Creole creamy mustard sauce recipes. All have been pretty good, but not great. This is the tastiest one I have made/eaten. I use shrimp, tasso ham, and baby bella mushrooms. No reason to make any others - this one is awesome!
Sweet Daddy D
That sounds great, Bruce. I appreciate you giving my recipe a try.
John Billodeaux
A family member has a lactose problem. I have been substituting 2% Lactaid milk for heavy cream and then adding corn starch or Wondra to thicken. Not bad, but not great. Might be because my proportions are off a tad. Do you have any suggestions of something else I can try?
Sweet Daddy D
Hi, John. I haven't substituted for the cream in this recipe before myself, but my daughter is lactose free and suggests Silk Brand Heavy Cream Alternative. I know the Silk Brand products are good quality and you can freeze any extra. I have gotten this at Whole Foods, but I'm sure it's available in most stores. The link I've attached can help you find some near you. Let me know how it turns out. Enjoy!
MIKE BINNINGS
Last week I did the dirty rice…fantastic. But this Saturday I explored. Started with a bourbon..then…Used your receipt for the shrimp and sausage in a mustard cream sauce. Left out the sausage and added a little sprinkle cheese. Put all of that over a fried green tomato…unbelievable..Definitely gets 5 stars from me....…Mike
Sweet Daddy D
Fantastic, Mike. Nothing wrong with starting with a bourbon! That sounds like a great modification, I love fried green tomatoes. It's always nice to hear when readers make these recipes their own. Thanks for the kind remarks.