I had some shrimp and smoked sausage that I needed to use up, so I started thinking about what I could do with it. I remembered a similar recipe that I had once at a restaurant that was very good. It inspired me to come up with this recipe and we both really enjoyed it, but it made a lot, so I'll have to freeze some. You can make this dish as spicy or mild as you like by adjusting the spices to your individual taste. Andouille sausage would also increase the spiciness. I used smoked sausage because my hubby and I prefer it on the milder side. I hope you enjoy this as much as we did.
Cut tomato in quarters, then scoop out the seeds. Dice and set aside. Thinly slice tops of green onion. Chop basil leaves and slice smoked sausage. If using fresh shrimp, peel and devein and remove tails. Set aside. Reserve 7 or 8 shrimp to saute later.
Cook pasta according to package directions, then drain and rinse with cold water. Set aside.
In a dutch oven or large skillet with deep sides, melt butter. Saute onions, garlic, tomatoes and seasonings on medium high heat for about 7 to 8 minutes. Add sausage and brown well.
Pour in heavy cream and bring to a boil. Add cheese and sprinkle with additional creole seasoning, if desired. You may also add a dash of salt at this time, but keep in mind that the sausage and the cheese contains salt, so use your own judgement.
Once mixture comes to a boil, reduce heat to medium and cook uncovered for about 15 minutes to reduce, stirring occasionally. Add shrimp and cook for about 5 to 7 more minutes or until shrimp is pink.
Remove from heat and add pasta, gently stirring to coat. Garnish with sauteed shrimp and serve.
TO SAUTE THE EXTRA SHRIMP: In a small skillet, melt about 1 tablespoon of butter. Add about 3/4 teaspoon of minced garlic and the reserved shrimp. Sprinkle with creole seasoning and brown shrimp well. Use as a garnish for pasta dish.