Jambalaya Pasta

Jambalaya Pasta

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Jambalaya Pasta featuring Alabama Gulf Shrimp.

3 tablespoons unsalted butter

8 oz Alabama Gulf Shrimp 21-24 size

6oz Conecuh Sausage sliced

1/2 cup Yellow Onions small dice

1/4 cup Red Bell Pepper small dice

1/4 cup Celery small dice

1 Garlic clove minced

2 medium Roma Tomato small dice

to taste Creole Seasoning

to taste Tabasco brand Pepper Sauce

1 cup Heavy Cream

1/4 cup White Wine

6oz or more Romano Cheese - shredded

2 cups cooked pasta of your choice

1 Tablespoon chopped parsley

1 Green onion thinly sliced

Heat butter in pan.  Add Conecuh, onions, peppers, celery garlic, and creole seasoning.  Saute for about 2 minutes.  Add shrimp and tomatoes.  Deglaze with white wine.  Add heavy cream, Tabasco and reduce.  Add pasta, cheese and mix until incorporated.  Place in bowls, garnish with parsley, creole seasoning, and green onions.  

Makes 2 large servings

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