Pasta Orleans

• 1 Tablespoon Olive Oil
• 2 whole Shallots, Chopped
• 4 cloves Garlic, Minced
• 6 ounces, weight Andouille Sausage, Halved And Sliced (I Used Trader Joe's Chicken Variety)
• 8 ounces, weight Baby Bella Mushrooms, Sliced
• 1/4 cups Roughly Chopped Parsley, Divided
• 4 cups Baby Spinach
• 1 Tablespoon Butter
• 3/4 pounds Large Shrimp, Peeled And De-veined (I Removed The Tails)
• 2 Tablespoons Plus 1 Teaspoon Of Creole Seasoning (see My Version In My Recipe Box)
• 2 cups Alfredo Sauce
• 8 ounces, weight Linguine, Cooked According To Package Instructions For Al Dente (I Used Garlic Basil From Trader Joes)

1. Heat oil in a large skillet (make sure its big enough to house pasta and sauce, etc) over medium heat.
2. Add shallots and garlic and cook for about 2 minutes, stirring.
3. Add sausage and cook 2 minutes, stirring occasionally.
4. Add mushrooms and cook about 4 minutes, stirring occasionally.
5. Add 2 tablespoons of the parsley and the spinach.
6. Toss and cook until spinach is just wilted.
7. Remove pan from heat.
8. Heat butter in a medium skillet over medium high heat.
9. Add shrimp and season with 1/2 teaspoon of Creole seasoning blend stir to combine.
10. Cook 2 minutes, season and turn.
11. Cook another 2 minutes.
12. Add remaining parsley and toss to combine.
13. Remove from heat.
14. Combine 2 tablespoons of Creole seasoning blend with the Alfredo sauce and mix well to incorporate.
15. Add the cooked pasta to skillet with sausage and veggies.
16. Add sauce and toss to coat and continue to cook until sauce is heated through.
17. Divide the pasta and sauce between 4 dishes and top with shrimp.

olive oil, shallots, garlic, sausage, bella mushrooms, parsley, spinach, butter, shrimp, alfredo sauce, weight linguine

Taken from tastykitchen.com/recipes/main-courses/pasta-orleans/ (may not work)