½tspeach: black pepper, smoked paprika, dried oregano, dried thyme, and onion powder
¼cupdry cooking sherry
2egg yolks beaten well in a small bowl
¼cupgrated parmesan cheese
¼cupgreen onions whites and light green parts chopped
1tspred pepper flakes
This recipe comes together pretty fast, so I recommend prepping all your ingredients in advance - cut the kielbasa, chop peppers, onions and garlic, measure seasoning, cream, chicken broth, separate egg yolks, grate the cheese and chop the green onions.
Bring a large pot of salted water to a boil and cook the pasta according to package directions.
Meanwhile in a large skillet add 1 tbsp olive oil over medium high heat.
Add the sliced sausage (kielbasa, smoked beef sausage or andouille) and brown, about 2 minutes.
Add in the sliced peppers and red onions. Sauté for about 2 minutes.
Add the shrimp, garlic and all the seasonings (Cajun seasoning, black pepper, smoked paprika, oregano, thyme, onion powder). Cook the shrimp for about 2-3 minutes until it is just turning pink. Pro Tip: Don't worry if the bottom of your pan is getting really brown... that is all flavor and will be used in the next step!
Remove everything in the pan to a plate and set aside.
In the now empty and hot pan pour in the cooking sherry and deglaze the pan.Deglazing - when you scrape up the brown bits on the bottom of a pan using heat and liquid.
Lower the heat to medium and pour in the cream, butter, and chicken broth. Let the butter melt and then simmer the sauce for a minute.
Add in the pasta, shrimp/sausage/pepper mixture and toss it with tongs. Remove from the heat and pour in the egg yolks and parmesan cheese. Toss to coat everything with the thickened sauce. Pro Tip: If your sauce gets too thick simply pour in a little extra chicken broth. If your sauce is too thin, let it cool for 5 minutes and it will thicken as it sits.
Serve immediately topped with green onions and red pepper flakes.
Add a kick of heat by including a ¼ tsp of cayenne pepper and ½ tsp red pepper flakes with the other seasonings.
If your Cajun seasoning does not include salt, add some to taste at the end.
Do not overcook your peppers and onions, a little crunch is nice!
If you do not have Dry Cooking Sherry you could sub ¼ cup white wine.
Shrimp cooks fast! Do not overcook it or it will become rubbery and chewy.
Shrimp - You will want to buy a "large" sized shrimp, peeled and deveined. It may be marked as 31-35 shrimp per pound.If you buy frozen shrimp you can thaw in the fridge overnight. Or you can quick thaw by running cool water over the shrimp for a few minutes.