Creamy Cajun Rigatoni with Shrimp and Andouille

Shrimp and Andouille? Hmmm. Screams Creamy Cajun Rigatoni with Shrimp and Andouille to me! How about you? Oh, and if you like it super spicy, top with a dash of cayenne. Yummo!

INGREDIENTS:

• 1/2 to 3/4 bag of rigatoni pasta (or your preferred pasta) cooked as directed
• 1/2 lb Shrimp (41-50 count)
• 1 or two andouille (sliced on bias)
• 1 green pepper, diced
• 1/2 onion, diced
• 1 large Roma Tomato, diced
• 2 cups half and half
• 1 small can of drained, mushrooms
• 1/4 cup parmesan cheese, grated
• 1 cup milk
• 3 Tbsps butter (olive oil for more heart healthy)
• 2 Tbsp flour
• 3 Tbsps Cajun Seasoning
• 1/2 tsp salt
• 1 tsp minced garlic
• 1/2 pepper

INSTRUCTIONS:

1. Place shrimp in bowl and season with 1 tablespoon Cajun Seasoning. Toss till coated and set aside.
2. In a large skillet over medium heat, sauté andouille in butter or olive oil until cooked, then add shrimp. Cook a few mins on each side (till pink), then remove shrimp and andouille. Shell shrimp while continuing to cook cream sauce.
3. .........................
4. .........................

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