Creole Shrimp & Rigatoni with
Spicy Jalapeño Chicken Sausage

Prep: 10 min | Cook: 15 min | Yield: 8 servings

Ingredients

• 12 ounces Al Fresco Spicy Jalapeño Chicken Sausage, sliced on the diagonal into 1/4 inch thick slices
• 3/4 teaspoon Creole seasoning
• 12 ounces dry rigatoni pasta
• 1 tablespoon extra virgin olive oil
• 1/2 cup fresh white onion, chopped
• 1 poblano pepper, fresh, seeded and chopped
• 2 fresh cloves garlic, minced
• 1 (28 ounce) can diced tomatoes, unsalted
• 1/2 teaspoon salt
• 1/2 teaspoon black ground pepper
• 1/2 teaspoon hot pepper sauce
• 1 tablespoon light, unsalted butter
• 1 pound raw medium shrimp, 31 to 40 per pound, peeled and deveined
• 2 tablespoons fresh chopped parsley, preferably Italian parsley
• 1/2 medium fresh lemon, zested with grater

Instructions

1. Toss the shrimp in a medium bowl with 3/4 teaspoon Creole seasoning and set aside.
2. Cook pasta in a large pot of boiling water according to package directions. Reserve 1/2 cup pasta water. Drain the pasta, return to the pot and keep warm.
3. While the pasta is cooking, heat the oil in a large skillet medium-high heat add the onion and poblano pepper. Cook the vegetables until tender, about 5 minutes, stirring frequently. Stir in the garlic and chicken sausage, and cook one additional minute.
4. Add the tomatoes, salt, pepper, hot sauce and butter. Reduce the heat to medium, and simmer for 5 minutes, stirring occasionally.
5. Remove the pan from the heat and stir in the shrimp. Cover and let sit for 3 minutes, until the shrimp are cooked through.
6. Stir in the reserved pasta water, chopped parsley and lemon zest.
7. Pour the sauce in the pot with the pasta.
8. Toss the pasta to coat.
9. Serve immediately with grated parmesan cheese.

Nutrition

Per serving: Calories 320 Sodium 790mg Total Fat 7g Carbohydrates 40g Saturated Fat 2g Sugars 6g Cholesterol 105mg Dietary Fiber 3g Protein 22g

Attribution

Recipe and photo used with permission from: Al Fresco All Natural.