Mardi Gras Shrimp

• 1 lbs. Fresh Pasta, cooked
• 3 T Olive Oil
• 6 Green Onions, chopped fine
• 8 oz. fresh Mushrooms (small ones)
• 1/2 small Green Pepper, diced small
• 1/2 small Red Pepper, diced small
• 1 lbs. raw, peeled Shrimp
• 3 Andouille Sausage links, sliced, (any spicy sausage will work
• 3 cloves garlic, pressed (approx. 2 tsp. minced)
• 1/2 C dry White Wine (chablis, chardonnay)
• 8 oz. can Diced Tomatoes, with juice
• 1 C Heavy Whipping Cream
• Cajon seasoning, to taste

1. In a skillet at medium-high heat, add olive oil, green onions, mushrooms, green and red peppers, shrimp, andouille sausage, and garlic and saute it until shrimp are almost done. Remove from pan. Deglaze skillet with wine. Add tomatoes in juice and heavy cream. Add Cajun seasoning to taste. If the sauce is not thick enough, add 2 tablespoons corn starch mixed with a quarter cup juice from the shrimp and sausage mixture. Add the vegetable and shrimp mixture until warm. Add pasta and toss.

fresh pasta, olive oil, green onions, fresh mushrooms, green pepper, red pepper, shrimp, sausage, garlic, white wine, tomatoes, cream

Taken from www.epicurious.com/recipes/member/views/mardi-gras-shrimp-1201192 (may not work)