Cajun-Inspired Pasta

Drop your pasta into salted, boiling water. In a large fry pan start cooking the 1/2 of a chopped medium onion, the sliced sausage, the minced garlic and 1 tablespoon of olive oil. Cook on medium-high heat until everything in the pan begins to brown (be careful, garlic goes from brown to black very quickly). Add 1 1/2 cups of water to the pan and return to a high simmer. Add all of the seasonings, cook until the pasta finishes. Once I drained the pasta I thickened my sauce with a tablespoon of corn starch in half a cup of water. It's not entirely necessary to thicken this sauce, so it's up to you. Drop your shrimp and your sliced green onion into the pan and cook until the shrimp is done. If your shrimp are raw, it's going to take longer (obviously). Do not cook the shrimp until they curl up, this is way over done, aim for sometime before this (the shrimp in my pic are overcooked, I didn't account for the amount of time they would sit there waiting for me to get my shot set up . . .) Add the pasta and fold everything together over low heat until it incorporates. Note: this pasta can be rather spicy depending on what kind of sausage you use. To be honest, this isn't spicy enough for me (I like stuff cranky hot) but make sure and test the sauce before you add Creole seasoning to be certain it's not already spicy enough for you.