Ingredients
- 1/2 to 3/4 pound cooked fettuccine
- 2 tablespoons olive oil
- 1 pound raw shrimp (large shrimp, peeled, deveined)
- 1 tablespoon plus 2 teaspoons Creole seasoning (recipe below - I think you can buy this, too.)
- 1 1/2 smoked turkey sausages (sliced and quartered)
- 1/2 cup diced green bell pepper
- 1/2 cup diced yellow onion
- 1 tablespoon minced garlic
- 1/2 cup chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- CREOLE SEASONING
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
How to Make
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Step 1: Heat 1 TBS of olive oil over medium high heat in a large saute pan. Season the shrimp with 2-3 teaspoons of the seasoning mix. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside.
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Step 2: Place the remaining TBS of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds.
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Step 3: Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 TBS of Essence and 1/2 tsp salt and cook for 2 minutes.
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Step 4: Add the heavy cream to the pan and cook an additional 2 minutes.
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Step 5: Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan.
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Step 6: Enjoy!
We hope you enjoy this recipe!
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