Spicy Shrimp and Sausage Pasta in Cream Sauce Recipe

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  • 12 ounces penne rigate
  • 4 tablespoons extra-virgin olive oil
  • 4 ounces Premio Sweet Italian Sausage Meat
  • 4 ounces Premio Hot Italian Sausage Meat
  • 1/4 cup shallots, minced
  • 1 tablespoon garlic, minced
  • 1/4 cup dry white wine
  • 2 tablespoons lemon juice
  • 1 1/2 cups heavy cream
  • 1 cup fresh spinach, de-ribbed, rinsed
  • 1 pound shrimp, peeled and deveined
  • 1/4 cup Cajun seasoning
  • 1/2 cup Parmesan cheese, grated
  • 3 tablespoons chives, chopped fine
  • Bring a large pot of salted water to a boil. Add pasta and cook until al-dente. Drain, coat with half the oil to prevent sticking. Cover and keep warm.
  • Mix both sausages in a bowl to combine. Form mixture into bite-sized meatballs.
  • Heat a skillet over high heat. Add meatballs and cook until no longer pink in center and light crust formed on outside.
  • Remove to plate with paper towel, cover to keep warm. Pour out grease in skillet.
  • In same skillet, heat over high, add remaining oil. Add shallots. Cook until translucent.
  • Add garlic. Cook an additional 15 seconds. Add wine and lemon juice away from heat. Cook until almost dry, scrapping bits from bottom of pan.
  • Add heavy cream and sausage. Cook until cream reduces in half.
  • Meanwhile, heat a dry non-stick skillet over high heat under high ventilation.
  • Toss shrimp in Cajun seasoning to coat, shake off excess. Cook shrimp just until no longer translucent.
  • Add spinach, pasta, and half the Parmesan to the sauce. Toss to coat. Season with salt and pepper.
  • Cook an additional 30 seconds or until spinach wilts.
  • Divide among 4 bowls. Top with remaining Parmesan, chives, and shrimp.
  • Serve with crusty French bread.
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