Shrimp and Andouille Sausage Cajun Pasta

Shrimp and Andouille Sausage Cajun Pasta 3/4 lb Penne pasta, regular or whole wheat 1 packet (with 3-4 large links) good quality, pre-cooked Andouille sausages 2 large shallots 4 garlic cloves, 1/2 large red bell pepper 1 bunch green onions 1 tbs tomato paste 2-1/2 tbs whatever whenever rub* or Cajun seasoning 3 cups fresh prawns – defrosted, shelled, de-veined and with tails intact 3/4 cup heavy cream 2 tbs butter 2 tbs olive oil 1/2 tsp salt 1 tbs chopped fresh parsley (for garnish) Penne Pasta – Cook as per instructions on the packet. Sieve to drain all excess water and set aside. Shallots – Peel, cut off ends and discard. Halve and thinly slice. Set aside Red Bell Pepper- Use one half of large bell pepper. Set the other aside for future use. Remove the top, all seeds, and membranes. Halve and thinly slice. Set aside Green onions – Cut and discard root tips. Cut into 1/4″ circles and set aside. Use the white parts and green leaves. Prawns – Place the pawns that are defrosted, de-veined, shelled (with tails intact) in a bowl. Add 1 tbs all-purpose flour and 1/2 tbs of the whatever whenever rub or Cajun seasoning. Rub all over the prawns and set aside. Sausages – Slice into 1/4″ thick circles and set aside. Garlic cloves – Peel, discard the skin. Crush the cloves and chop. Set aside. Cooking method : In a saute pan, add the olive oil. Heat for 30 seconds and add the butter. As soon as it melts, add the shallots, garlic and sliced bell pepper. Saute for about 5 minutes on medium heat till onions and peppers have softened but not browned. Add the sausages and saute for another 5 minutes or so until they have slightly browned and curled at the edges. Add the marinated prawns, tomato paste and whatever whenever rub or Cajun seasoning. Saute for about 5 minutes or so on medium-high heat until the prawns just turn pink. Reduce the heat to low and add the heavy cream. Stir. Do not allow the sauce to boil. Add the chopped green onions and salt and pepper. Taste and adjust seasonings. Add the cooked penne pasta. Stir to thoroughly coat the pasta and on medium heat simmer for a few minutes to allow the pasta to warm through. Garnish with some freshly chopped parsley. Serve immediately by removing to a platter or in individual bowls. Feel free to pass some freshly grated Parmesan cheese around but we didn’t feel it needs it especially since this isn’t a traditional Italian Pasta creation.