Cook the pasta. Bring a large pot of water to a rapid boil, then add a generous 2-3 tablespoons of Kosher salt. Add the DeLallo Buccatini, then cook to al dente according to package directions. Before draining, reserve 1 cup of pasta cooking water.

Season the shrimp. Place 1½ lb of raw jumbo shrimp in a large bowl. Season with 2 Tbsp blackening blend. Toss well to thoroughly coat.

Brown the sausage. In a large skillet with deep sides, heat 2 Tbsp olive oil over medium-high heat. Add sliced andouille sausage then cook undisturbed for about 3 minutes. Stir well, then allow the sausage to cook on the other side for an additional 2-3 minutes. Use a slotted spoon to transfer the sausage to a large bowl.

Cook the shrimp. To the same pan, add the seasoned shrimp, making sure they’re in a single layer. Cook for about 2-3 minutes per side, or until the shrimp turn pink and opaque. Use a slotted spoon and add the shrimp to the bowl with the sausage.

Sweat the shallot. Reduce the heat to medium, then add 2 Tbsp unsalted butter to the pan. Add 1 chopped shallot, then cook, stirring occasionally, until translucent, about 3-4 minutes. Add 3 chopped garlic cloves, then stir and cook for 1 minute more.

Make the sauce. Pour in 1 cup heavy cream, ½ cup reserved pasta water, and ½ cup of grated Parmesan. Stir to combine, then add the cooked pasta, andouille, and shrimp. Add chopped parsley, then stir until very well mixed. Taste, adjust seasoning, then serve immediately with additional grated Parmesan, fresh parsley, lemon wedges, and a sprinkle of flaky sea salt.