Recipe: Cajun angel hair pasta, courtesy of Jeff Bentley of Liberty Tavern.


3 cups Angel hair pasta, cooked 1/3 cup Italian sausage, cooked and cubed or crumbled As needed olive oil 10 or 12 each large shrimp, thawed, shell removed ½ cup red tomato, diced 2 tsp. Cajun spice (blackening spice will work also) ¼ cup white wine 2 cups heavy cream ¼ cup green onions, sliced thin ¼ cup Parmesan cheese, grated METHOD

Bring a pot of water to a boil and cook the pasta following the manufactures directions. If you are going to use immediately, drain the water off the pasta, drizzle with a little olive oil to keep the pasta from sticking and hold in a warm spot. The pasta can be cooked off a day ahead of time and stored cold if you prefer.

Cook sausage in the oven until fully cooked. Allow to cool. Cut into cubes or tear it into bite size pieces.

In a large sauté pan, add enough olive oil to coat the pan and heat until hot. Add the shrimp and sausage to the hot oil and cook the shrimp for about 1 to 2 minutes.

Turn over the shrimp and immediately deglaze the pan with the white wine and cook until most of the wine is gone, about 30 seconds. Add the Cajun spice and the heavy cream. Bring the cream to a full boil and reduce the heat to medium high. Add the tomatoes. If using cold pasta, add it to the sauce.

If using warm noodles, let the cream reduce by half before adding the pasta. Reduce the cream sauce until it is thick enough to coat the pasta and not runny or soupy. If the sauce reduces too much and gets too thick or breaks, stir in a little more cream. Remove from heat and add the green onions and check the flavor. Add a little salt and pepper if desired.

Using tongs twirl the pasta in the sauce and lift the pasta out of the sauce and divide evenly onto to plates.

Arrange the shrimp around the pasta and pour any remaining ingredients and sauce left in the pan over the 2 plates. Sprinkle the parmesan cheese over the pasta and serve.