Frozen shrimp work just as well as fresh in this recipe. You may even be able to find Cajun spiced shrimp in some of the larger grocers’ freezer.
8 oz shrimp, peeled and deveined
1 1/2 tsp Emeril’s Essence, divided
1 Tbsp tomato paste, double concentrated, in a tube
2/3 cup chicken broth
1 5 oz can evaporated milk
1 Tbsp cornstarch
3 oz Dreamfields penne pasta, uncooked
1 link andouille sausage, sliced (about 2 1/2 oz)
1/2 small Vidalia onion, sliced stem to root
1 stalk celery, sliced on the diagonal
1/2 medium red bell pepper, cut into strips
1/4 cup white wine
1. Sprinkle the shrimp with 1/2 tsp of Emeril’s Essence and set aside.
2. In a small bowl, gradually blend together the tomato paste and chicken broth. Stir in the evaporated milk, 1 tsp Essence, and cornstarch until smooth. Set aside.
3. Bring a large pot of salted water to a boil and add the penne. When the water returns to a boil, cook 9 minutes, stirring occasionally. Remove from the heat.
4. Meanwhile, in a large skillet over medium heat, lightly brown the andoulli sausage. Remove the sausage from the pan to a plate, leaving the drippings in the pan.
5. In the same skillet over medium heat, saute the onions, bell pepper, and celery until just barely beginning to soften. Add the shrimp and cook until the shrimp are pink. Do not over cook. Return the sausage to the pan.
6. Add the wine to deglaze the pan. Cook, stirring up any browned bits in the bottom of the pan, until the wine has nearly evaporated.
7. Once again, stir the sauce mixture until smooth, then stir into the pan. Cook and stir until the sauce begins to thicken and bubble.
8. Serve over the hot cooked pasta.