Copyright 2002 Blacks Culinary

In a medium bowl toss the shrimp with 1 Tbsp. Creole Seasoning and refrigerate until ready to use. The longer the shrimp is marinated the better it will taste. In a large skillet add 2 Tblsp. Oil and heat till shimmer. Add the andouille and saute to extract some of the oil. When browned remove to a bowl and set aside leaving the oil in the pan. To the same pan add the shrimp and saute very lightly, do not cook all the way. Remove to a bowl and set aside. To the pan add the onion and bell peppers, season with salt and pepper and saute till the onions are translucent. Add the Garlic, Oregano and 1-2 tsp. Creole seasoning and cook for 30 seconds to bloom the spices. Add the tomato sauce and cook for 1-2 minutes, scraping the bottom, then add the heavy cream and chicken broth. Bring to a strong simmer. Return the andouille to the pan and simmer for about 5 minutes or until the sauce thickens slightly. If you need it a little thicker add a cornstarch slurry ( 1 Heaping Teaspoon of Cornstarch dissolved in just enough chicken broth to liquefy) stirring constantly and quickly while adding the slurry. You can cover and reduce the temperature here if you need to hold it for a few minutes. While the sauce simmers would be a good time to cook your pasta. When there is 3-5 minutes left before the pasta is finished, add the shrimp and the grated Parmesan cheese to the cream sauce. Simmer for 3-5 minutes or till the shrimp is cooked through. Drain the pasta and add it to the pan with the sauce. Fold to combine. Add a ¼ cup of the pasta water if preferred. Serve hot grated with fresh grated Parmesan and garnish with a pinch of homemade creole seasoning. Pro Tip: If the broth you are using isn’t very flavorful add a pinch of Knorr Chicken Bouillon Powder (to taste). Just a little, perhaps a teaspoon or less will really help the flavor.