Heat olive oil in a large skillet over medium high heat. Add scallion whites and garlic and saute until fragrant. Add andouille sausage and cook 2-3 minutes.
Add shrimp and McCormick Cajun Seasoning. Saute until shrimp are just beginning to turn pink on both sides. Add heavy cream and simmer for a few minutes to slightly reduce and finish cooking shrimp. Add parmesan and the lemon juice. Stir to combine.
Serve over 1 1/2 cups of hot pasta. Garnish each order with 1 tablespoon of parmesan, 1 teaspoon of scallion greens and a lemon wedge.
Entrée can easily be made a la minute by portioning out ingredients per serving size and finishing the final dish at service.
Portions per serving: 1 Tbsp scallion whites, 1/4 tsp garlic, 1 Tbsp olive oil, 5 each shrimp (4 oz if using a smaller count), 2 oz andouille, 3 oz heavy cream, 1 Tbsp parmesan, 1 tsp lemon juice.
If using a smaller sized shrimp be mindful not to over cook.
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