Cajun Street Pasta

 Ingredients:

1 box of whole wheat penne
4 links of Johnsonville Andouille
1 lb jumbo shrimp
olive oil
Cajun seasoning (Cajun Street blend)
Paprika
Seafood stock (about 1 cup for deglazing), plus 2 cups for sauce
2 TBSP butter
1 shallot, minced
4 cloves of garlic, minced
3/4 cup frozen peas
4 tsp cornstarch
1/2 cup grated parmesan (plus more for topping)
1 (8 oz) cup of greek yogurt
parsley for garnish

Directions: 

1. Cook pasta according to directions. Save 1 cup of pasta water. 

2. Heat a large pan to medium high heat with olive oil. Cut your sausage into 1/2 moons and sear the sausage until you have color on both sides. Sprinkle with a little cajun street seasoning. Remove from the pan with a slotted spoon. 

3. Season your shrimp with cajun street, paprika and salt and pepper. Add your shrimp to the same pan with the sausage fat and sear about 2-3 minutes per side. Remove with a slotted spoon. 

4. Deglaze with stock and scrape up bits. 

5. Add 2 TBSP butter with shallot, garlic and peas. Saute until vegetables are softened. 

6. Whisk cornstarch with the remaining stock. Add stock to the pan while stirring constantly and then simmer for 5 minutes. 

7. Whisk in parmesan. Turn heat to low. 

8. Toss back in your shrimp and sausage. Add your greek yogurt and gently toss to melt and incorporate. 

9. Serve - and garnish with parsley and more parmesan.