Mark McNiel | Pedernales EC

McNiel has been whipping up this pasta since his college days at Texas Tech University. I can see why it would be a go-to after a day of classes and studying—it’s pure comfort.

—Vianney Rodriguez, Food Editor

12 ounces uncooked rigatoni
1 pound large shrimp, peeled and deveined
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon dried rosemary
1 teaspoon celery salt
8 ounces andouille sausage, sliced diagonally into thin rounds
2 tablespoons olive oil
1 tablespoon (1/8 stick) butter
1 red bell pepper, thinly sliced
5 cloves garlic, minced
1/2 shallot, finely diced
1/4 cup white cooking wine or dry white wine
2 tablespoons fresh lemon juice
1 cup heavy cream
1 teaspoon ground black pepper
1/2 cup freshly grated Parmesan cheese, plus more for garnish
2 tablespoons chopped fresh parsley, divided use

1. Cook rigatoni according to package directions, reserving 1/2 cup pasta water.

2. In a bowl, combine shrimp, Cajun seasoning, smoked paprika, rosemary and celery salt. Stir to fully coat shrimp in seasoning.

3. In a large skillet over medium-high heat, lightly brown the sausage. Remove from pan and set aside.

4. To the same skillet, add oil and butter. Add seasoned shrimp and cook 1–2 minutes per side or until lightly browned. Remove shrimp and set aside.

5. Add bell pepper to the skillet and cook until softened, about 4–5 minutes. Add garlic and shallot and cook an additional minute, stirring constantly.

6. Add wine and lemon juice to the skillet. Deglaze the skillet by vigorously scraping the browned bits from bottom of pan. Reduce heat and simmer 3 minutes. Whisk in heavy cream, pepper and Parmesan until smooth.

7. Remove skillet from heat. Stir in cooked pasta, sausage, shrimp and 1 tablespoon parsley. Stir in pasta water, as needed, if the sauce is thick. Serve with the remaining 1 tablespoon parsley and Parmesan cheese to garnish.

Serves 4.