Penne with Shrimp & Sausage in a Spicy Broth
In a large skillet over medium-high, melt 2 tablespoons butter. In a large bowl, season 1 pound of shrimp with seasonings of your choice (I use a custom BBQ rub), and then add to melted butter and cook shrimp until just barely done. Remove shrimp to a plate to reserve. Add 1 cup minced onion to skillet and cook until translucent. Add 1 pound sliced sausage of your choice (I used smoked jalapeño sausage), and cook for about 7 minutes. Add 2 minced garlic cloves and cook just until fragrant, about 30 seconds. Add 2 cups stock (chicken, shrimp, or hock) and reduce heat to medium-low. Allow to simmer until reduced by half. In a separate pot, cook 1 pound penne until just under al dente. Add 2 tablespoons coconut cream and 1 tablespoon gochujang; cook for another 30 minutes or so. Once the sauce has reduced to your liking and tastes how you want, add shrimp back in to reheat and coat. Add undercooked penne to sauce, along with a little pasta water if needed, and cook to al dente, tossing frequently. Serve with chopped scallion or chive.