Drunken Shrimp Andouille Pasta

1 Have mercy on me, O God, according to your steadfast love; according to your abundant mercy blot out my transgressions. 

2 Wash me thoroughly from my iniquity, and cleanse me from my sin! 

3 For I know my transgressions, and my sin is ever before me. 

4 Against you, you only, have I sinned and done what is evil in your sight, so that you may be justified in your words and blameless in your judgment.   Psalm 51:1-4

This was delicious!! 

It took me awhile to get this written up. 

When I'm developing a recipe, I get so excited.

I kept changing things but I'm delighted with the way it turned out!!

1 T clarified butter

1 shallot, diced

1 t roasted garlic, mashed

1 T fresh ginger root, minced

12 large shrimp, cleaned and tail off

1 c Asparagus, chopped

1⁄8 c Limoncello

Splash Jim Beam 

1 T honey

1 t molasses 

1⁄4 c heavy cream

1/2 c Andouille sausage, diced 

Smoked salt

Cracked black pepper

Fresh lemon thyme

Fresh angel hair pasta, cooked and set aside.

In a large skillet,  over medium-high heat, add shallots, butter and andouille cook until soft.

Add the garlic, asparagus and ginger, salt and pepper, then saute for 1 minute.

Add the shrimp, limoncello and whiskey to the pan and cook until the shrimp are pink.

Add the honey, molasses and cream to the pan and cook until thickened.

Sprinkle fresh lemon thyme over the top.

Serve immediately over pasta.