Penne with Cajun Hot Links and Chipotle Shrimp

• 1 -ounce olive oil
• 4 hot links, all beef, cut in 6 bias slices
• 20 (21/25 shrimp), deveined, shelled and butterflied
• 2 cups heavy cream
• 1 cup Chipotle Sauce, recipe follows
• 1/2 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 pound cooked penne pasta
• 1/2 cup Parmesan, grated plus more for serving
• 1 tablespoon diced Roma tomato
• 1 tablespoon diced scallion

1. In saute pan over high heat, add olive oil and hot links.
2. Sear links until browned.
3. Add the shrimp and cook until pink.
4. Lower heat to medium.
5. Then add cream, 3/4 of the Chipotle Sauce, salt and pepper.
6. Add cooked pasta and the cheese.
7. Toss to combine.
8. Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
9. 1 1/2 cups BBQ sauce
10. 3/4 cup canola oil
11. 1/3 cup lemon juice
12. 3/4-ounce Dijon mustard
13. 1 to 2 chipotle peppers in adobo
14. 3/4-ounce red chili flakes
15. 1/3 teaspoon cayenne pepper
16. 1/3 teaspoon ground black pepper
17. Combine all ingredients in blender, puree, cover and refrigerate.

olive oil, hot links, shrimp, heavy cream, chipotle sauce, salt, ground black pepper, pasta, parmesan, tomato, scallion

Taken from www.foodnetwork.com/recipes/penne-with-cajun-hot-links-and-chipotle-shrimp-recipe.html (may not work)