If you're looking for a delicious and flavorful pasta dish that is perfect for any occasion, look no further than lump crab pasta with andouille sausage. This recipe combines succulent lump crab meat, spicy andouille sausage, and a creamy parmesan cheese sauce to create a mouth-watering meal that is sure to impress.

Before we dive into the recipe, let's talk about some of the key ingredients and why they work so well together.

First, let's talk about the star of the show - the lump crab meat. Lump crab meat is a premium crab meat that is made up of large, whole pieces of crab meat. It has a sweet, delicate flavor and a firm texture that makes it perfect for adding to pasta dishes. When combined with the creamy parmesan cheese sauce, the crab meat adds a rich and savory flavor that perfectly complements the spicy andouille sausage.

Next, let's talk about the andouille sausage. Andouille sausage is a spicy, smoked sausage that is commonly used in Cajun and Creole cooking. It has a bold and distinctive flavor that adds a spicy kick to any dish. When paired with the sweet and delicate flavor of the lump crab meat, the andouille sausage adds a nice balance of heat and flavor to the dish.

Now, let's talk about the creamy parmesan cheese sauce. This sauce is made with a combination of butter, olive oil, shallots, garlic, dry Sherry wine, heavy cream, and grated parmesan cheese. The shallots and garlic add a sweet and savory flavor to the sauce, while the Sherry wine adds a subtle nuttiness that complements the sweetness of the crab meat. The heavy cream and grated parmesan cheese create a rich and creamy sauce that coats the pasta and brings all of the flavors together.

• Lump crab meat: Premium, sweet, and delicate crab meat that adds a luxurious touch to the pasta dish.
• Andouille sausage: Spicy, smoked sausage that brings a bold and distinctive flavor to the recipe.
• Parmesan cheese: Grated parmesan cheese that adds a creamy and savory element to the sauce.
• Sherry Cooking wine: Dry Sherry wine, known for its subtle nuttiness, adds depth and richness to the sauce.
• Chives: Freshly chopped chives, providing a burst of herbal freshness and vibrant color to the dish.
• Linguine pasta: Long, flat pasta noodles that provide the perfect base for this flavorful seafood dish.
• Shallot: Finely chopped shallot, contributing a mild, sweet onion-like flavor to the sauce.
• Heavy cream: Rich and creamy, the heavy cream enhances the sauce's smooth and velvety texture.
• Butter: Adds richness and depth of flavor to the sauce, complementing the other ingredients.
• Olive oil: Used in combination with butter, olive oil imparts a subtle fruitiness and helps with cooking the shallots and garlic.
• Garlic: Minced garlic cloves that infuse the dish with aromatic and savory notes.
• Salt and pepper: Basic seasonings that enhance the overall taste of the dish.
• Red pepper flakes or cayenne pepper: Optional spices that provide a hint of heat and elevate the flavor profile.
• Breadcrumbs: Optional ingredient for toasting and adding a crunchy texture as a topping.

To make this delicious and flavorful pasta dish, you'll need the following ingredients:

• 3/4 pound of linguine pasta
• 16 ounces of lump crab meat (can use less if you prefer)
• 1/2 pound of andouille sausage, sliced
• 1/2 cup of grated parmesan cheese
• 2 tablespoons of butter
• 2 tablespoons of olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1/4 cup of dry Sherry wine
• 1/2 cup of heavy cream
• 1/4 cup of chopped chives
• Salt and pepper to taste

Once you have all of your ingredients, it's time to start cooking. Here's how to make lump crab pasta with andouille sausage:

1. Cook the linguine pasta in a large pot of salted water according to the package directions until al dente.
2. In a large skillet, cook the sliced andouille sausage over medium heat until browned and crispy. Remove the sausage from the skillet and set aside.
3. In the same skillet, melt the butter with the olive oil over medium heat. Add the shallot and garlic, and sauté for 2-3 minutes until fragrant.
4. Add the Sherry wine to the skillet and cook for another 2-3 minutes until reduced by half.
5. Add the heavy cream, and parmesan cheese skillet. Stir well to combine, and let the sauce simmer for 2-3 minutes until the cheese has melted and the sauce has thickened slightly.
6. Add the lump crab meat and cooked andouille sausage to the skillet, and gently stir tocoat them in the sauce.
7. Drain the cooked linguine pasta and add it to the skillet with the sauce and seafood. Toss the pasta and sauce together until everything is well coated.
8. Finally, add the chopped chives and any herbs you like to the skillet and stir to combine.
9. Season with salt and pepper to taste, and serve hot.

This lump crab pasta with andouille sausage is the perfect dish for any occasion. It's elegant enough for a dinner party, but also hearty and flavorful enough for a casual family dinner. The combination of sweet, delicate lump crab meat and spicy andouille sausage is balanced perfectly by the creamy parmesan cheese sauce, while the chives add a bright, fresh flavor to the dish.

When making this recipe, be sure to use high-quality ingredients, including fresh lump crab meat and authentic andouille sausage. This will ensure that you get the best flavor and texture possible.

In addition to being delicious, this lump crab pasta with andouille sausage is also surprisingly easy to make. With just a few simple steps, you can have a restaurant-quality pasta dish on the table in no time.

If you're looking for a delicious and flavorful pasta dish that will impress your family and friends, give this lump crab pasta with andouille sausage a try. We're sure you won't be disappointed!

To store the Spicy and Creamy Lump Crab Pasta with Andouille Sausage leftovers, follow these directions:

1. Allow the pasta to cool down to room temperature before storing it. This helps prevent condensation and maintain the texture of the ingredients.
2. Transfer the pasta to an airtight container. Make sure the container is suitable for refrigeration and has a tight-sealing lid.
3. Label the container with the name of the dish and the date of storage. This will help you keep track of how long it has been stored.
4. Place the container in the refrigerator. The pasta can be stored for up to 3 days.
5. When ready to enjoy the leftovers, reheat the pasta in a skillet over medium-low heat. You can add a splash of water or extra cream to help moisten the dish while reheating. Stir occasionally until heated through.
6. Alternatively, you can reheat individual portions in the microwave. Transfer a serving to a microwave-safe dish and heat in short intervals, stirring in between, until warmed to your liking.

Note: It's important to note that seafood dishes, including crab, are best consumed fresh and might not retain the same texture and flavor after reheating. So, it's recommended to consume the pasta as soon as possible for the best dining experience.

Enjoy the delicious flavors of your Spicy and Creamy Lump Crab Pasta with Andouille Sausage, even when enjoyed as leftovers!