¼ stick of Salted Butter
1 teaspoon of Ground Basil
8 oz of Andouille Sausage
8 oz of peeled and deveined large Shrimp
10 oz of Bow Tie Pasta (cooked)
¼ cup of Cajun Garlic Seasoning
¼ cup of grated Parmesan Cheese
¼ of lemon or 2 tablespoon of pure lemon juice
¼ cup of fresh diced tomatoes (cooked)
¼ cup of dices green onions (cooked)
2 large cloves of garlic (minced)
¾ cup of Heavy Whipping Cream
2 tablespoons of Worchester Sauce
1 tablespoon of ground black pepper
Wash Shrimp thoroughly with warm water and place on a sheet of wax paper. Rub ½ of Cajun Garlic seasoning on shrimp ensuring you get an equal amount on each one.
Melt ¼ of butter in a frying pan and place shrimp in it for 2 minutes. Using a spatula, flip shrimp over and let cook for an additional 2 minutes until shrimp turns golden in color.
In a separate frying pan on medium heat, place Andouille Sausage into pan and toss with spatula back and forth for 3 minutes or until edges of sausage appear darkened.
When complete, place both sausage and shrimp in a separate bowl and allow to sit.
In a large pot, turn heat to medium and place heavy whipping cream, lemon juice, Worchester sauce, remainder of Cajun Garlic seasoning, garlic and black pepper into pot, stirring constantly to mesh all the ingredients.
Once sauce begins to thicken (about 5 minutes), add pasta and stir, then add tomatoes, green onions, shrimp and sausage.
Let stand for 5 minutes, then serve and top with Parmesan.