Penne Arrabbiata

Ingredients

• 1 pound penne pasta, cooked al dente and drained
• 1 cup (3 ounces) grated Pecorino Romano cheese
• 1/2 cup whipping cream
• 1/2 cup minced fresh basil
• 1/2 cup Sal & Judy’s Sicilian Extra Virgin Olive Oil
• 1 pound (medium to large) shrimp, peeled and de-veined (can also substitute an equal amount of crawfish tails
• Sea salt and freshly ground black pepper to taste
• 1 jar Sal & Judy’s Creole Italian Pasta Sauce

Instructions

Place the drained pasta in a large bowl. Add Romano cheese, whipping cream and minced basil; toss gently to blend well. Set aside to keep warm. Heat olive oil in a heavy 10-inch skillet over medium-high heat. Add shrimp and season to taste with sea salt and black pepper. Sauté until shrimp turn opaque, about 3 minutes. Carefully drain off the oil and return pan to mediumhigh heat. Add the Creole Italian Pasta Sauce and stir to blend well. Bring to a boil, stirring often. Add the shrimp and sauce to the pasta, tossing gently to blend well. Serve hot.