Penne with Cajun Hot Links and Chipotle Shrimp

By alison1870

Adapted from Guy Fieri

Ingredients

• Chipotle Sauce:
• 1 pound cooked penne pasta
• 1 oz olive oil
• 4 Andoille sausages cut in 6 bias slices
• 20 (21/25 shrimp), deveined, shelled and butterflied
• 2 cups heavy cream
• Chipotle Sauce, recipe follows
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• 1/2 cup Parmesan, grated plus more for serving
• 1 tablespoon diced Roma tomato
• 1 tablespoon diced scallion
• 1 cup BBQ sauce
• 1/2 cup canola oil
• 1/4 cup lemon juice
• 1 T Dijon mustard
• 1 chipotle pepper in adobo
• 1/2 tsp red chili flakes
• 1/4 tsp cayenne pepper
• 1/4 tsp ground black pepper

Details

Adapted from foodnetwork.com

Preparation

Step 1

Combine all sauce ingredients in blender, puree, cover and refrigerate.

Cook pasta according to package instructions.

In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.

Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.