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
INSTRUCTIONS:
Cook pasta according to package instructions. Reserve ½-cup pasta water for the sauce. Cut the green onions into ¼-piece, reserving the green tops for garnish.
Place olive oil and butter in a large skillet over medium-high heat. Slice the andouille sausage into ¼-inch thick rounds. Once the oil is hot, add the sausage. Cook for 2-3 minutes, stirring often.
Once the sausage is browned, add the diced pepper, celery, and white portion of green onions to the pan. Cook for another 2 minutes or until veggies are softened.
While th
