Preparation time – 15 minutes
Cooking Time – 15 minutes
Serves 4
You’ll Need :
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)
Preparation
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.
