Jul 182019
 

Here is my introduction to Pasta St. Charles.

Pasta St. Charles appears frequently as a lunch special. St. Charles Avenue is the tree lined street on which the Street Cars travel. This street has many mansions in the Uptown and Garden districts of the city. It is also home to my high school De La Salle, which Dickie graduated from a year before I did.

Pasta St. Charles

2 cups Heavy Cream

2 tablespoons Creole Mustard

12 ounces Andouille Sausage

2 tablespoons Butter

16 ounces Jumbo (21-25 count) Shrimp, peeled and deveined

2 tablespoons Garlic, minced

1 teaspoon Creole Seasoning

8 ounces Penne Pasta, cooked al denté

2 tablespoons Butter, chilled

Kosher Salt and Cracked Black Pepper to taste

Green Onions, sliced for garnish

Parmesan Cheese, grated for garnish

Bring the cream to a boil in a small saucepan and reduce the heat to medium. Cook until reduces by 1/2. Whisk in the Creole mustard and remove from the heat.

Cut the sausage into halves lengthwise and then slice. Sauté in 2 tablespoons butter in a large sauté pan for 1 minute. Add the shrimp, garlic and Creole seasoning. Sauté for 5 minutes or until the shrimp are cooked through.

Stir in the reduced cream sauce. Fold in the pasta and 2 tablespoons chilled butter to richen the sauce. Season with kosher salt and cracked black pepper. Garnish servings with the green onions and Parmesan cheese.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.