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Gulf Coast Chipotle Pasta

1 ounce olive oil
½ pound of hot link or jalapeno sausage or Andouille, sliced 1 inch thick
1/3 pound (21/25 shrimp), deveined, shelled and butterflied
4 ounces heavy cream
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 package Chappell Hill Chipotle pasta
2 ounces Parmesan, grated
1 tablespoon diced tomato
1 tablespoon diced scallion

In saute pan over high heat, add olive oil and sausage. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream salt and pepper. Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.

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