Cajun Shrimp & Sausage Pasta

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1/2-3/4 lb.	cooked fettuccine
2 TSP	olive oil
1 lb.	peeled, deveined raw large shrimp
1 TSP plus 2 tsp	Essence seasoning
1-1/2 hot link or smoked turkey sausage, sliced and quartered (Butterball)
1/2 cup	diced green pepper
1/2 cup	diced yellow onion
1 TSP	minced garlic
1/2	chicken stock
1 tsp	dried thyme
1 tsp	dried basil
1/2 cup	heavy cream
1/2 cup	grated Parmesan
Essence Creole Seasoning
2 1/2 TSP	paprika
2 TSP	salt
2 TSP	garlic powder
1 TSP	black pepper
1 TSP	onion powder
1 TSP	cayenne pepper
1 TSP	dried oregano
1 TSP	dried thyme

Heat 1 TSP of olive oil over medium heat high heat in a large sauté pan. Season the shrimp with 2 teaspoons is Essence. Place the shrimp in the pan and sauté until almost done. Remove the shrimp from the pan and set aside. Place the remaining TSP of olive oil in the sauté pan with onions and bell pepper. Sauté stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and sauté for 30 seconds. 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 TSP of Essence and 1/2 tsp of salt and cook for 2 minutes. Add the heavy cream to the pan and cook for another 2 minutes. 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.

Recipe uploaded with Shop'NCook for iPhone.

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