1 (16-ounce) box penne pasta, cooked per package instructions
1 (10-ounce) clamshell grape or cherry tomatoes
8 ounces shredded fiesta blend cheese
1 (18-ounce) bottle barbecue sauce
Salt, to taste
Cajun seasoning, to taste (optional)
Vegetable oil, for the griddle
Directions
Preheat Blackstone griddle to medium heat. Add a drizzle of vegetable oil and then the diced peppers, onions, and green onions. Reserve some of the green onions to garnish. Season the vegetables to taste with salt.
Cook the vegetables for 5-7 minutes until tender. Throw down the shrimp and tomatoes. Season to taste with Cajun seasoning. Sautee on the griddle until the shrimp are opaque and the tomatoes are blistered.
Add the cooked pasta, shredded cheese, and barbecue sauce to the griddle. Use spatulas to stir repeatedly until the sauce fully coats the pasta, and the cheese is completely melted. Remove from the griddle and set onto a large serving plate. Top with the remaining green onions. Serve immediately.
