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.