| | Directions |
- Bring a large pot of salted water to a boil. Add pasta and cook until al-dente. Drain, coat with half the oil to prevent sticking. Cover and keep warm.
- Mix both sausages in a bowl to combine. Form mixture into bite-sized meatballs.
- Heat a skillet over high heat. Add meatballs and cook until no longer pink in center and light crust formed on outside.
- Remove to plate with paper towel, cover to keep warm. Pour out grease in skillet.
- In same skillet, heat over high, add remaining oil. Add shallots. Cook until translucent.
- Add garlic. Cook an additional 15 seconds. Add wine and lemon juice away from heat. Cook until almost dry, scrapping bits from bottom of pan.
- Add heavy cream and sausage. Cook until cream reduces in half.
- Meanwhile, heat a dry non-stick skillet over high heat under high ventilation.
- Toss shrimp in Cajun seasoning to coat, shake off excess. Cook shrimp just until no longer translucent.
- Add spinach, pasta, and half the Parmesan to the sauce. Toss to coat. Season with salt and pepper.
- Cook an additional 30 seconds or until spinach wilts.
- Divide among 4 bowls. Top with remaining Parmesan, chives, and shrimp.
- Serve with crusty French bread.
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Servings: 4
|  | | Ingredients | | - | | 12 ounces penne rigate |
| - | | 4 tablespoons extra-virgin olive oil |
| - | | 4 ounces Premio Sweet Italian Sausage Meat |
| - | | 4 ounces Premio Hot Italian Sausage Meat |
| - | | 1/4 cup shallots, minced |
| - | | 1 tablespoon garlic, minced |
| - | | 1/4 cup dry white wine |
| - | | 2 tablespoons lemon juice |
| - | | 1 1/2 cups heavy cream |
| - | | 1 cup fresh spinach, de-ribbed, rinsed |
| - | | 1 pound shrimp, peeled and deveined |
| - | | 1/4 cup Cajun seasoning |
| - | | 1/2 cup Parmesan cheese, grated |
| - | | 3 tablespoons chives, chopped fine |
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