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–+ servings

Cajun Shrimp Pasta

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Servings 6 servings

Ingredients
  

  • 1 pound Farfalle
  • 1 pound large shrimp peeled and deveined
  • 1 pound keilbasa sausage sliced
  • 1 teaspoon Emeril's Bayou Blast (see below)
  • 1/4 cup olive oil
  • 2 tbsp minced garlic
  • 1/2 cup dry vermouth
  • 3 cups heavy cream
  • 1 1/2 cup Parmesan cheese
  • 1 pint cherry tomatoes sliced in half
  • 1/4 cup chopped parsley
  • 1 tbsp lemon juice

Instructions
 

  • Cook the farfalle in a pot of boiling salted water according to package directions/ Reserve 1 cup of the pasta water, then drain farfalle.
    Meanwhile, Toss the shrimp with 1 teaspoon bayou blast, salt and pepper.
    Heat the oil in a sauté pan and lightly brown the sausages, remove them to a plate. Next sauté the shrimp until golden and opaque. Transfer the shrimp to the same pan as the sausage.
    Add the garlic and saute for about 30 seconds. Add the vermouth and scrape up any brown bits that are on the bottom of the pan. Cook until almost completely evaporated. Reduce heat to medium and stir in the heavy cream and 1/2 tsp of Bayou Blast. Bring to a simmer and then reduce heat to low. Stir in the parmesan cheese and
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