Name: Creamy Shrimp and Andouille Penne
Total time: 1 h
Ingredients: Table salt for cooking pasta; 12 ounces penne; 1 tablespoon unsalted butter; 8 ounces andouille sausage, halved lengthwise and sliced 1/4 inch thick; 1½ tablespoons all-purpose flour; 4 garlic cloves, minced; 1 tablespoon Tony Chachere's Original Creole Seasoning, divided; 1½ cups half-and-half; 8 ounces fontina cheese, shredded (2 cups), divided; 1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and cut into thirds

Why This Recipe Works

Fontina cheese stayed creamy and melty in this meaty, spicy broiled pasta bake.

Before You Begin

Sprinkle with fresh thyme leaves.

Instructions

Adjust oven rack to middle position and heat broiler. Bring 4 quarts water to boil in Dutch oven. Add 1 tablespoon salt and pasta and cook until al dente. Drain pasta in colander and leave in colander.

Melt butter in now-empty Dutch oven over medium-high heat. Add andouille and cook until browned, 3 to 5 minutes. Stir in flour, garlic, and 2 teaspoons Creole seasoning and cook until fragrant, about 30 seconds. Whisk in half-and-half and cook until thickened, about 2 minutes. Reduce heat to medium and whisk in 1 cup fontina until melted. Add shrimp and cook, stirring, until shrimp are just opaque, 2 to 3 minutes.

Off heat, stir in pasta. Sprinkle with remaining 1 cup fontina and remaining 1 teaspoon Creole seasoning. Broil until cheese is melted and beginning to bubble, 2 to 5 minutes. Serve.