8 oz rotini
2 Tb olive oil
1 Tb butter
6 oz andouille sausage
3 green onions
2 celery stalks
1 lb large peeled and deveined shrimp 16-20 size
1 Tb blackening seasoning*
1 tsp minced garlic
1 Tb tomato paste
½ C cream
4 oz cream cheese
½ C pasta water
1 tsp Italian seasoning
½ tsp kosher salt black pepper to taste
1 roma tomato
Italian flat leaf parsley
Cook pasta according to package instructions. Reserve ½-cup pasta water for the sauce. Cut the green onions into ¼-piece, reserving the green tops for garnish.
Place olive oil and butter in a large skillet over medium-high heat. Slice the andouille sausage into ¼-inch thick rounds. Once the oil is hot, add the sausage. Cook for 2-3 minutes, stirring often.
Once the sausage is browned, add the diced pepper, celery, and white portion of green onions to the pan. Cook for another 2 minutes or until veggies are softened.
While the veggies cook, toss the shrimp in blackening seasoning. Once the veggies are soft, add the shrimp and stir to combine. After one minute, turn the shrimp over and cook for another 1-2 minutes.
Turn the heat down to medium and add the garlic and tomato paste. Stir to combine and cook for another one minute.
Add cream, cream cheese, pasta water, Italian seasoning, salt and pepper. Stir continuously until the cream cheese is totally melted and the sauce is smooth.
Dice the tomato into ¼-inch pieces. Finely mince roughly one tablespoon of parsley. Garnish with diced tomato, minced parsley and reserved green onions. Serve with a dusting of grated parmesan and a lemon wedge.