Cajun Shrimp and Sausage Pasta

FB Source: Susan Parker

Ingredients:
1/2 - 3/4 lb cooked fettuccine
2 Tbsp olive oil
1 lb peeled, deveined raw large shrimp
1 Tbsp plus 2 tsp *Essence seasoning (recipe below - I think you can buy this, too.)
1 1/2 smoked turkey sausages, sliced and quartered (I use Butterball)
1/2 cup diced green pepper
1/2 cup diced yellow onion
1 Tbsp minced garlic
1/2 cup 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 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried oregano
1 Tbsp dried thyme

Directions:

1. Heat 1 Tbsp of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Remove the shrimp from the pan and set aside. 
2. Place the remaining Tbsp of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
3. Add the garlic to the pan and saute for 30 seconds. 
4. 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. 
5. Add the thyme, 1 Tbsp of Essence and 1/2 tsp salt and cook for 2 minutes. 
6. Add the heavy cream to the pan and cook an additional 2 minutes. 
7. 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.

Enjoy!

Recipe adapted from Emeril Lagasse