Thursday, October 17 is recognized as National Pasta Day. Chef Gaye Sandoz with Tony Chachere’s stopped by the Fox44 studios with a delicious easy pasta recipe you can try at home.
Here’s the recipe for Tony’s Shrimp and Sausage Parmesan Pasta:
1 stick butter
1 bunch green onions, sliced, white separated from green
1 cup mushrooms, chopped
Tony’s Bold Seasoning Creole to taste
2 teaspoons black pepper
2 teaspoons worchestershire sauce
1 teaspoon Tony Chachere Crab Boil
1 lb Louisiana Gulf Shrimp, peeled and deveined
1 pound Tony Chachere Sausage cut into 1 inch slices
2 tablespoon cream sherry
Tony Chachere’s Creole Seasoning to taste
3 cups cooked Angel Hair Pasta or pasta of your choice. (If tailgating use a thicker pasta like fetuchinni
Melt butter. Saute white of onions for 2 minutes. Add all other ingredients except shrimp, sausage, sherry and pasta. Cook for 2 minutes. Add crawfish, sherry and pasta. Season with Tony’s Bold. Add pasta and parmesan cheese.