1 (16 oz.) box penne pasta
12 (18 to 20 ct.) shrimp (or more of a higher count)
1 cooked chorizo sausage, 1/4-inch slice on bias
2 tbsp. diced roasted red pepper
4 cloves garlic, minced
1 shallot, chopped
1/3 cup white wine (for de-glazing)
3 cups heavy cream
2 tbsp. Cajun seasoning (Tony's)
1 cup shredded Parmesan cheese
salt and pepper. to taste

Cook pasta al denté - its going back in the sauce. Set aside in colander.

Heat up a high edged sauté pan to medium-high.

Salt the pan lightly (just a pinch) then add couple tablespoons of cooking oil.

When oil shimmers add to pan: shrimp, sausage, red pepper, shallot and season.

Cook on medium-high til shrimp turn pink. Flip them over to get both sides.

Toss in the garlic and before the garlic burns (30 seconds) de-glaze pan with white wine.

Let wine reduce by 1/3 then sprinkle the Cajun seasoning into the pan and add the cream.

Keep heat medium high - don't be afraid. The cream should bubble up and if it starts getting to high like its going to spill out of the pan take it off the heat and put the heat down a bit.

Let heavy cream reduce by a 1/3 to a half, then stir in the Parmesan cheese.

Throw pasta into the sauce to reheat (start with 1/2 the pasta, then add more if you want more). Serve.

Submitted by: Del