Shrimp & Andouille Sausage Bowtie Pasta
Ingredients
- 1 1/2 pound shrimp, peeled
- 1 cup (1/4" slice) smoked Andouille sausage
- 1/4 cup minced shallots
- 1/4 cup minced green onions
- 1/4 minced red bell pepper
- 1 Tbsp minced garlic or to taste
- 1/2 tsp thyme
- 1/4 tsp cayenne pepper
- 1 large pinch fresh basil cut into chiffonade
- 4 cup heavy cream
- 1/2 cup fresh grated Parmesan cheese
- 3 1/2 - 4 cups cooked bowtie pasta
- 1 large pinch chopped parsley
- 1/2 cup white wine
- olive oil
- salt and pepper to taste
Instructions
Brown Andouille sausage well over med-high heat in large saute pan with 2 Tbsp olive oil. Add shallots, red bell pepper, garlic, green onions, thyme and cayenne pepper. Saute for 5 minutes. Add shrimp and saute for 1 minute. Deglaze with white wine for approx 1 minute until alcohol is cooked off. Add basil and cream. Reduce cream by 1/2 or until desired consistency is reached. Salt & pepper to taste. Add bowtie pasta, parsley and toss thoroughly. Plate and top with Parmesan cheese.