Shrimp and Andouille Sausage over Penne

Ingredients

1 pound penne pasta
3 tablespoons extra-virgin olive oil
1/2 pound mushrooms, thickly sliced
1 whole white onion, sliced
3 cloves fresh garlic, minced
1 tablespoon dried herbes de Provence
Sea salt
1 pound medium shrimp, peeled and deveined
1 pound andouille sausage, cut into pieces
4 medium fresh tomatoes, coarsely chopped
1 cup chopped fresh basil leaves
1/2 cup heavy cream

Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente.

While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, sausage, and salt, to taste, and cook until softened, about 3 to 4 minutes. Add the shrimp, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls.