chopped parsley and additional parmesan for garnish
Instructions
Add the peeled and deveined shrimp to a bowl and coat them with the blackened seasoning and mix to combine.
Next, add 2 tablespoons of olive oil to a large frying pan over medium heat and after 1 minute of heating up add in the shrimp and spread them around the pan so that they sear and not steam.
After 1 minute, add in the andouille sausage and stir the shrimp and sausage together so that they cook on both sides, and then cook for 1 additional minute before setting everything to the side on a plate to slightly cool.
Return the pan back to the heat and add the remaining 2 tablespoons of oil and sauté the onions, celery, and peppers over medium-high heat for 5-6 minutes or until browned and the onions are translucent.
Stir in the garlic and cook for 1 minute or until you smell it.
Sprinkle in the flour and mix to create roux and cook for 2 to 3 minutes over medium heat.
Pour in the heavy cream and bring to a boil until it is very thick or nappe over medium-high heat. It should easily coat the back of a spoon.
Turn off the heat and then add in the tomatoes, salt, pepper, cheese, and cooked shrimp and sausage and mix in until combined.
Cook the fresh pasta for 2 minutes in boiling salted water and then add it in batches using tongs to the creamy shrimp pan.
Fold the pasta together with a rubber spatula until everything is mixed and coated.
Garnish with more cheese and chopped fresh parsley.
Notes
Make-Ahead: This pasta is meant to be served and eaten as soon as it is done cooking.How to Store: Cover and keep it in the refrigerator for up to 3 days. This will not freeze well.How to Reheat: Add the desired amount of pasta to a medium size pan over low heat along with ¼ cup of water and heat until creamy and hot.You should use Fresh Pasta Dough Recipe, but if not, you can easily swap out for dried pasta. If using dried pasta, you should add it to the boiling water right when you pour the cream into the shrimp pan so that everything will be done at the same time.Feel free to also use pecorino Romano in addition to or as a substitute for parmesan cheese.You can also deglaze the pan after the roux is made with a ¼ cup of white wine such as sauvignon blanc, chardonnay, or pinto grigio.The cream should be very thick before adding the pasta, but do not worry as the water on the pasta after boiling will help thin slightly making it perfectly coat the noodles.