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LOCATION: Recipes >> Cajun >> Bowties 02

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Shrimp & Andouille Sausage Bowtie Pasta

1 1/2 pounds 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 cups 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

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.

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