Penne With Cajun Hot Links And Chipotle Shrimp - cooking recipe

Ingredients

1 ounce olive oil
4 Louisiana hot link sausages, all beef, cut in 6 bias slices
20 raw shrimp, deveined and shelled
2 cups heavy cream
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 lb cooked penne pasta
1/2 cup parmesan cheese, grated plus more for serving
1 tablespoon diced roma tomato
1 tablespoon diced scallion
Chipotle Sauce
1 1/2 cups barbecue sauce
3/4 cup canola oil
1/3 cup lemon juice
3/4 ounce Dijon mustard
1 -2 chipotle chile in adobo
3/4 ounce red chili pepper flakes
1/3 teaspoon cayenne pepper
1/3 teaspoon ground black pepper

Preparation

Make the Chipotle Sauce first. Combine all ingredients in blender, puree, cover and refrigerate.
In saute pan over high heat, add olive oil and hot links. Sear links until browned.
Add the shrimp and cook until pink. Lower heat to medium.
Add cream, 3/4 of the Chipotle Sauce, salt and pepper.
Add cooked pasta and the cheese. Toss to combine.
Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.