Cajun pasta

 

• 8oz penne pasta
• 12oz andouille sausage (see note 1)
• 8oz shrimp, peeled and deveined 
• 3 tbsp Creole seasoning, divided
• 2 tbsp cooking oil
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 small onion, diced
• 3-4 garlic cloves, finely diced
• 14oz can diced tomatoes
• 1/2 cup chicken broth
• Jalopeno 
• 3/4 cup heavy cream (see note 2)
• 1 cup shredded parmesan cheese

Instructions

1. Sprinkle 2 tsp of the Creole seasoning on shrimp so they can marinate for a few minutes while you’re prepping the other ingredients.
2. Cook pasta to your preferred doneness, according to the directions on the package.
3. Heat oil in a pot (or very large skillet) over medium high heat. Sear shrimp 1-2 minutes per side, then remove to a plate.
4. Add sausage. Brown 5-6 minutes.
5. Push the meat to the edge of the pan, then add in the onion, peppers and garlic. Sauté for a few minutes, until they veggies start to soften.
6. Add tomatoes, chicken broth, hot sauce and remaining Creole seasoning. Bring to a low boil, reduce heat to medium low and simmer, uncovered, for about 10 minutes.
7. Stir in the cream and shredded parmesan cheese. One the cheese melts and the sauce is a uniform consistency, stir back in the shrimp along with the cooked pasta.