Cajun Shrimp and Sausage Pasta

RECIPE :

Cajun Shrimp and Sausage Pasta

INGREDIENTS:

• 1/2 – 3/4 lb cooked fettuccine
• 2 TBS olive oil
• 1 lb stripped, deveined crude enormous shrimp
• 1 TBS in addition to 2 tsp Essence flavoring (formula beneath – I figure you can purchase this, as well.)
• 1/2 smoked turkey frankfurters, cut and quartered (I use Butterball)
• 1/2 cup diced green pepper
• 1/2 cup diced yellow onion
• 1 TBS minced garlic
• 1/2 cup chicken stock
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 cup substantial cream
• 1/2 cup ground Parmesan Essence Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon dark pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

INSTRUCTIONS:

1. Heat 1 tablespoon of olive oil over medium-high heat in a large sauté pan. Season the shrimp with 2 teaspoons of the Essence seasoning. Place the shrimp in the pan and sauté until they are almost done. Remove the shrimp from the pan and set them aside. Add the remaining tablespoon of olive oil to the sauté pan along with the onions and bell peppers. Sauté, stirring occasionally, until the onions become translucent, about 3 minutes. Add the sausage and cook for an additional minute.
2. Incorporate the garlic into the pan and sauté for 30 seconds. Pour the chicken stock into the pan and use a spoon to scrape off any browned bits that have formed on the bottom, taking about 30 seconds.
3. Add the thyme, 1 tablespoon of Essence seasoning, and 1/2 teaspoon of salt, and cook for 2 minutes. Introduce the heavy cream to the pan and cook for an additional 2 minutes.
4. Return the shrimp and pasta to the pan. Continue cooking the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and stir in the basil and Parmesan.