Grilled Shrimp, Sausage and Creole Tomato Pasta
PREP TIME: 30 Minutes

All great pasta dishes begin with a wonderful sauce! There is no better pasta topper than a sauce made with Creole tomatoes in season. The sweet juicy Creoles develop into a sauce that is without comparison in color and sweetness. The sauce recipe below may be used not only for pasta but for your favorite seafood or meat dish as well.


  • 8 links fresh grilled Creole sausage, sliced
  • 24 jumbo shrimp, peeled and devined
  • 24 Creole tomatoes, peeled, seeded and diced
  • 2 (16-ounce packages) De Cecco pasta
  • ¼ cup extra-virgin olive oil
  • ¼ cup vegetable oil
  • 10 cloves garlic, sliced
  • 1 cup chicken stock
  • 12 large basil leaves, chopped
  • ½ tsp cayenne pepper
  • 2 tbsps extra-virgin olive oil
  • 1 cup onions, diced
  • salt and pepper to taste
  • 2 cups fresh grated Parmesan cheese

Boil pasta according package directions. When pasta is done, drizzle in olive oil and keep warm. In a stainless steel sauce pot, heat oils over medium-high heat. Using a wooden spoon, sauté the garlic slices until pale yellow or very light browned around the edges, approximately 3 minutes. Add the tomatoes and blend well into the garlic mixture. Bring to a low simmer and slowly add chicken stock to retain moisture and create the fresh sauce. Cook 8-10 minutes and add basil and cayenne pepper. Set aside. In a large sauté pan, place 2 tbsp of olive oil over medium-high heat. Add diced onions and cook 2-3 minutes or until the onions are wilted. Add Creole sausage and shrimp, blending well into the onion mixture. When shrimp are pink and curled add the fresh pasta sauce and season to taste using salt and pepper. Bring to a low simmer but do not overcook shrimp. When ready to serve, blend 1-2 serving spoons of the fresh Creole sauce into the pasta along with a generous sprinkle of Parmesan cheese. Once all is well coated, place the pasta in the center of a serving platter and top with the simmering sauce. Decoratively place the shrimp and sausage in an oval pattern on top of pasta and sprinkle with Parmesan cheese. You may wish to garnish the dish with a large boutique of fresh basil.

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