Jambalaya Penne

Step 1

Cook penne as label directs; drain, return to saucepot and cover.

Step 2

In medium bowl, toss shrimp and seasoning. In large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook 2 minutes, turning once. Transfer shrimp to plate; cover loosely to keep warm.

Step 3

In same skillet, heat remaining 1 tablespoon oil. Add pepper and onion; cook 3 minutes or until vegetables are tender-crisp, stirring occasionally. Add sausage; cook 3 minutes or until lightly browned, stirring occasionally. Add lemon juice and garlic; cook 30 seconds, stirring frequently. Add tomatoes with their juice; cook 2 minutes or until heated through, stirring occasionally. Add cream and shrimp; cook 3 minutes or until shrimp turn opaque throughout and internal temperature reaches 145°, stirring frequently. Add penne; cook 1 minute or until heated through, stirring occasionally. Makes about 8 cups.

Step 4

Serve penne mixture sprinkled with cheese garnished with parsley, if desired.