Ingredients :
8 oz rotini
2 Tb olive oil
1 Tb butter
6 oz andouille sausage
3 green onions
2 celery stalks
1 lb large peeled and deveined shrimp 16-20 size
1 Tb blackening seasoning*
1 tsp minced garlic
1 Tb tomato paste
½ C cream
4 oz cream cheese
½ C pasta water
1 tsp Italian seasoning
½ tsp kosher salt black pepper to taste
1 roma tomato
Italian flat leaf parsley
1 lemon
shredded parmesan
Directions :
Follow the directions on the pasta package for cooking.
For the sauce, set aside 12 cup of pasta water.
With the green tops saved for garnish, quarter the green onions.
Over medium-high heat, add butter and olive oil to a big skillet.
Rounds of andouille sausage that are 1/4 inch thick should be cut.
Add the sausage after the oil is heated.
Stir frequently for 2-3 minutes as you cook.
Add the diced pepper, celery, and white part of the green onions to the skillet once the sausage has browned.
Cook the vegetables for a further 2 minutes, or until tender.
Toss the shrimp in blackening seasoning while the vegetables are cooking.
Add the shrimp and toss once the vegetables are tender.
Turn the shrimp over after one minute and cook for a further one to two minutes.
Add the tomato paste and garlic after lowering the heat to medium.
Cook for another minute after stirring everything together.
Pasta water, cream cheese, Italian seasoning, salt, and pepper should all be added.
Until the cream cheese has completely melted and the sauce is smooth, stir constantly.Cut the tomato into 1/4-inch-long dice.
Chop one tablespoon of parsley finely.
Add sliced tomato, chopped parsley, and the saved green onions as a garnish.
Serve with a lemon wedge and a sprinkle of grated Parmesan.