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Garlic Pepper Shrimp

with Three Cheese Tortellini and Andouille Sausage

This recipe came about as a result of canvasing my pantry and fridge for dinner possibilities. I just so happened to have some jumbo shrimp and andouille sausage. The decision was then to decided whether to serve it over rice or pasta. Fresh three cheese tortellini was a different spin I decided to use. This recipe will also be excellent using a creamy base similar to our Shrimp and Grits recipe.


  • Chilau Garlic Pepper to taste
  • 1/2 Cup Green Bell Pepper chopped
  • 1/2 Cup Red Bell Pepper chopped
  • 1/2 Cup Onion chopped
  • 1 Cup Regular Whipping Cream
  • 1 Tsp lemon juice
  • 1/2 lb Andouille Sausage
  • 1 lb Shrimp
  • 9oz Fresh Three Cheese Tortellini
  • 2 TBSP butter
  1. Place shrimp in a bowl, drizzle with a little olive and season to taste with Chilau Garlic Pepper
  2. Add butter to pan, medium high heat, then sauté sausage until edges crisp
  3. Add veggies, additional garlic pepper and sauté until translucent
  4. Add Shrimp to pan and cook on both sides until pink
  5. Add Cream and lemon juice and sauté until thoroughly mixed.
  6. Remove pan from heat and set aside
  7. Boil pasta until preferred texture
  8. Drain pasta and add to pan with Shrimp and sausage.
  9. Mix well and top with fresh parsley.
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