Stuffed Shells

Step 1: Preheat oven to 350 degrees.
Step 2: Chop 1/4 of a pack of Hillshire Farm Andouille smoke sausage and sauté in a skillet. Set aside.
Step 3: Boil 10-12 jumbo pasta shells.
Step 4: Season 15-20 XL raw shrimp with Kinder’s Seafood Seasoning, Kinder’s Caramelized Onion Butter Seasoning, Onion Powder, and Garlic Powder.
Step 5: Cook shrimp for 1-2 minutes on each side in a tablespoon of garlic butter, then remove from pan and set aside.
Step 6: In the same pan, add another tablespoon of garlic butter and 1/2 of a chopped red bell pepper, 1/4 of a shallot or red onion, and 4 cloves of minced garlic. Sauté until veggies get soft.
Step 7: Add 1.5 cups of heavy cream and stir for 2-3 minutes on low to medium heat.
Step 8: Add 4 ounces of freshly shredded Parmesan cheese and a few handfuls of shredded mozzarella cheese. Stir until cheese melts.
Step 9: Season to taste with Kinder’s Seafood seasoning and Kinder’s Caramelized Onion Butter seasoning.
Step 10: Add 1/2 to 1 cup of spinach.
Step 11: Stuff the jumbo shells with 2 shrimp and a few pieces of smoked sausage.
Step 12: Pour a little of the sauce into the bottom of a baking dish, add the stuffed shells, pour sauce on top, and add a few handfuls of shredded mozzarella on top.
Step 13: Sprinkle with smoked paprika and bake until cheese is melted and very bubbly.