Shrimp Jambalaya Pasta

Courtesy of Chef Carl Tilley, Executive Chef of Kitchen on George. | Seafood: Shrimp

What you need

Ingredients: 10 Gulf Shrimp, peeled and deveined (16-20 count); 5 oz Andouille Sausage, thinly sliced; 1 1/3 tsp Zatarain's Creole Seasoning, divided; 3 1/2 tbsp Zatarain's Blackening Seasoning (to taste); 2 fl oz Extra virgin olive oil; 1/2 c. Yellow onion, medium dice; 1/4 c. Red bell pepper, medium dice; 1/4 c. Green bell pepper, medium dice; 1/2 c. Tomato, medium dice; 1/2 c. White wine; 1 c. Heavy cream; 1 c. Shredded Romano cheese (can substitute Parmesan); 1 1/2 c. Dried pasta of your choice (or use fresh pasta); 1 tbsp Fresh thyme leaves; 1/4 c. Chopped fresh parsley; 1 Green onion, thinly sliced on the bias; 2 tbsp Kosher salt; To taste Tabasco Sauce

Steps

1.

Cook pasta in salted water until desired consistency. Strain water and set aside.

2.

Heat oil in saute pan. While oil is heating, coat shrimp with blackening seasoning. Add onion, peppers, tomatoes, and sausage and use about 1/3 of the creole seasoning.

3.

Cook until vegetables begin to soften. Add shrimp. When shrimp is about half cooked, deglaze with wine and add another 1/3 of the creole seasoning.

4.

When wine is almost all reduced, add heavy cream. Let cream reduce slightly, add Tabasco, remaining creole seasoning, most of the cheese, and most of the parsley. Let cheese melt into sauce.

5.

Add pasta and stir or toss to incorporate. Remove from heat and place in bowl. Garnish with remaining cheese, parsley, a little blackening seasoning, and green onions.