Joe's Crab Shack Copycat Recipe
shrimp and andouille sausage cooked in a garlic butter sauce full of mushrooms, bell peppers and onions served over penne pasta. it’s like a pasta jambalaya!
2 ounces penne pasta
3 ounces andouille sausage, cut into 1/2-inch slices, slices halved
4 tablespoons unsalted butter
1 tablespoons Cajun seasoning
1 cups chopped onion
1 tablespoons chopped garlic
1 small red bell pepper, seeded, cut into 1-inch pieces
1 small yellow bell pepper, seeded, cut into 1-inch pieces
1 small green bell pepper, seeded, cut into 1-inch pieces
1 cup mushrooms, halved
1 pound shrimp, peeled, deveined, tails left on
1 cup shredded fresh basil
freshly grated Parmesan cheese (optional)
In a large pot, cook penne according to package directions. Drain noodles, reserving 1/2 to 1 cup of the pasta cooking water. Coat a large, deep nonstick skillet with olive oil cooking spray and heat over medium heat. Add sausage and cook 2 to 3 minutes or until lightly browned. Drain on a paper towel; wipe down skillet.
Melt butter in same skillet. Add Cajun seasoning and cook 1 minute. Add onion; cook until softened, about 3 minutes. Add garlic; cook 1 minute. Add bell peppers and mushrooms; cook, stirring frequently, 5 minutes. Add shrimp and cook until opaque, 2 to 3 minutes. Add pasta and sausage to skillet, along with enough pasta water to make it a little saucy. Stir; top with basil and grated Parmesan, if desired. Serve hot.