Shrimp and Sausage over Angel Hair pasta


1 lb. Angel hair pasta, cooked al dente and drained

3 tbsp. Olive oil

1 large yellow onion, chopped

2 cloves garlic, chopped

3 stalks celery, chopped

1/2 lb. pork sausage, chopped

1 (10 oz.) can Ro-Tel tomatoes

1 to 1/2 cups dry white wine (like Chardonnay or Pinot Grigio)

1 tsp. Old Bay Seasoning

Cajun seasoning to taste

1 lb. Fresh shrimp, peeled and cleaned

Grated Parmesan cheese

In a heavy Dutch oven, sauté the onion, garlic, and celery in the olive oil over medium/high heat until transparent, about 5 minutes. Add in the sausage and sauté until it’s heated through, about another 5 minutes. Add the tomatoes, wine, and seasonings; turn heat to low,cover, and simmer for about 10 minutes. Fold in the shrimp, and cook on medium/low until shrimp are nice and pink.

On a large plate, place a generous serving of pasta, top with an equally generous amount of shrimp/sausage, sprinkle with a generous amount of grated Parmesan cheese and a sprinkle of chopped chives if you have them available.