Cajun shrimp Mostaccioli pasta w/ andouille sausage

• 1 box Mostaccioli
• 1 packages andouille sausage
• 1 lb shrimp
• 1/2 yellow bell pepper (or what color you desire )
• 5 oz grape tomatoes
• 1 carrot
• 2 tsp black pepper (or to taste)
• 1/3 cup heavy whipping cream (I didn't measure so maybe 1/3 to 1/2)
• 2 tbsp olive oil, extra virgin
• 1 cup shredded parmigiano-reggino

1. Slice the sausage on a angle and set aside.
2. In a bowl season the shimp with Cajun season and set aside.
3. Clean and peel the carrot then slice on a angle.
4. Slice the bell pepper and tomatoes long ways and set aside.
5. In a deep pot get water going for pasta.
6. Cook al dente.
7. Be sure to salt the water.
8. Add oil to a non stick skillet and saute the sausage until they slightly brown and remove
9. Add the shrimp.
10. Saute until they turn slightly pink and remove from skillet.
11. Add peppers and carrots and saute for 5 minutes until the carrots begin to slightly soften.
12. Add tomatoes and continue to saute another 3 mins.
13. Add sausage back to the skillet along with the heavy whipping cream, black pepper and parmigiano-reggino.
14. Bring to a bowl until the sauce has thickened add salt if needed.
15. Add shrimp and pasta then stir until the pasta is evenly coated.
16. Let simmer for 3-5 minutes.
17. Add more cream as needed to make more creamier.

mostaccioli, andouille sausage, shrimp, yellow bell pepper, grape tomatoes, carrot, black pepper, heavy whipping cream, olive oil, parmigianoreggino

Taken from cookpad.com/us/recipes/346288-cajun-shrimp-mostaccioli-pasta-w-andouille-sausage (may not work)