Recipe courtesy of the National Onion Association & Idaho-Eastern Oregon Onion Committee
Heat oven to 400 degrees F.
Line 13-by-18-inch sheet pan with parchment paper.
In large bowl, combine onion, bell peppers, celery, garlic, jalapeños, tomatoes, 2 tablespoons olive oil, salt and pepper until evenly combined.
Spread out evenly on pan in single layer. Add slices of Andouille sausage. Roast 15-20 minutes, or until vegetables are tender and start to brown.
Toss shrimp with Cajun seasoning and prepare linguine noodles.
When ready, remove baking sheet from oven. Place shrimp on top of vegetable and sausage mixture in single layer. Top with half the lemon wedges.
Return to oven and cook about 5-8 minutes, or until shrimp is no longer pink.
Serve over linguine garnished with green onions and parsley with remaining fresh lemon wedges on side.
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