Shrimp & Andouille Sausage Bowtie Pasta

Shrimp & Andouille Sausage Bowtie Pasta


  • 1 1/2 pound shrimp, peeled
  • 1 cup (1/4" slice) smoked Andouille sausage
  • 1/4 cup minced shallots
  • 1/4 cup minced green onions
  • 1/4 minced red bell pepper
  • 1 Tbsp minced garlic or to taste
  • 1/2 tsp thyme
  • 1/4 tsp cayenne pepper
  • 1 large pinch fresh basil cut into chiffonade
  • 4 cups heavy cream
  • 1/2 cup fresh grated Parmesan cheese
  • 3 1/2 - 4 cups cooked bowtie pasta
  • 1 large pinch chopped parsley
  • 1/2 cup white wine
  • olive oil
  • salt and pepper to taste


Brown Andouille sausage well over med-high heat in large saute pan with 2 Tbsp olive oil. Add shallots, red bell pepper, garlic, green onions, thyme and cayenne pepper. Saute for 5 minutes. Add shrimp and saute for 1 minute. Deglaze with white wine for approx 1 minute until alcohol is cooked off. Add basil and cream. Reduce cream by 1/2 or until desired consistency is reached. Salt & pepper to taste. Add bowtie pasta, parsley and toss thoroughly. Plate and top with Parmesan cheese.

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