Pappadeaux Mardi Gras Pasta

Ingredients:

Directions:

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente then drain, toss with a drizzle of olive oil, and set aside.
2. Season the shrimp and sausage with Cajun Seasoning. Heat a large skillet over medium-high heat and cook the shrimp and sausage until seared and cooked through. Remove to a plate.
3. ***Alternately, you can cook each in separate pans or cook one then the other.
4. In the same skillet, add the butter and olive oil and melt over medium heat. Sauté the onion, garlic, and bell peppers until softened. Add the diced tomatoes and stir to combine.
5. Add the heavy cream and chicken stock and stir to combine. Season with 2 Tbsp Cajun seasoning, cayenne, and salt and pepper, to taste. Stir to combine.
6. Add the parmesan cheese and gradually stir until melted, smooth, and creamy.
7. ***If you feel the sauce is too thin, combine 1 Tbsp cornstarch with 1 Tbsp water, and whisk this into the sauce to help thicken it.
8. Add the cooked pasta, shrimp, and sausage and stir to coat. Let simmer for a few minutes to allow the shrimp and sausage to absorb some of the flavor and reheat.
9. When ready to serve, garnish with fresh chopped parsley. Enjoy!
10. For leftovers, simply add a splash of heavy cream or stock to mix in and loosen up the sauce when reheating.