Recipe courtesy of Moses W La Fountaine

Lobster, Shrimp and Andouille Sausage over Pasta

  • Level: Intermediate
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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1 pound baby shells pasta

3 tablespoons extra-virgin olive oil

1/2 pound mushrooms, thickly sliced

1 whole white onion, sliced

1 tablespoon minced fresh garlic

1 tablespoon dried herbes de Provence

Sea salt

8 ounces cooked lobster meat

8 medium shrimp, peeled and deveined

1 pound andouille sausage, cut into pieces

1 tablespoon white wine

4 medium fresh tomatoes, quartered

1 cup chopped fresh basil leaves

1/2 cup heavy cream


  1. Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.
  2. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.
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