PDF I pulled this one out from the archives… made it a few years ago when the poblanos were overrunning our garden. Fresh pepper season has passed in Pennsylvania, but you could swap out red peppers and/or jalapenos, or serranos for a little more heat, which are all readily available at the grocery store year-round.
- 1 poblano pepper, julienned
- 1 jalapeno, chopped
- 1 white onion, sliced
- 1-2 cloves garlic, pressed
- 2 links andouille sausage, sliced
- 6-8 jumbo shrimp, peeled & deveined
- 1/2 cup frozen (thawed) or canned clams
- 3 Tbl Cajun seasoning
- 1/4 cup white wine
- 1 cup heavy cream or half and half
- 3 Tbl butter
- 1/3 cup Parmesan or Romano cheese, grated
- 3 Tbl fresh flat-leaf parsley, chopped
- 1 lb fettuccine
Put a large pot of salted water on the stove to boil for the pasta.
Push vegetables toward the outside of the pan and then brown the shrimp in the center.
Preheat a large non-stick skillet over medium heat with two tablespoons of olive oil. Once the oil is glistening, add the onions and peppers and saute until soft. Add the sliced sausage and cook until beginning to brown.
In the meantime, add the pasta to the boiling water and cook according to package directions.
While the pasta cooks, continue making the sauce. Push the vegetables toward the outsides of the pan and then add the shrimp in the middle. Sear for one minute and then turn over. Sprinkle the Cajun seasoning and clams into the pan. Saute for another 30 seconds to distribute the seasoning evenly.
Deglaze the hot pan by adding the white wine and stirring for just another 30 seconds. Now stir in the butter and cream. Allow the cream to simmer for about two minutes before adding the cheese. Continue to simmer until slightly thickened.
Remove the pan from the heat and sprinkle in the parsley.
Simmer until just slightly thickened.
Drain the cooked pasta, do not rinse. Toss the noodles with the cream sauce and serve topped with hot pepper flakes, if desired.
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