Ingredients for Paula's Shrimp And Sausage Pasta
- Italian Sausage
- 1 pound shrimp (peeled and deveined)
- Red Peppers
- 4 tablespoons olive oil
- Shallots
- Garlic Cloves
- Flat Leaf Parsley
- Thyme Leaves
- 1 teaspoon Italian seasoning
- Pinot Grigio Wine
- Chicken Bouillon Cube
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Parmesan Cheese
- Linguine
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How to Make Paula's Shrimp And Sausage Pasta
- Preheat oven to 450°F (232°C).
- Drizzle 1 large red bell pepper, sliced into strips, with 2 tablespoons olive oil. Roast for 30-45 minutes, turning occasionally, until slightly charred.
- While peppers roast, cook 1 pound Italian sausage (sweet or spicy) until no longer pink. Remove from heat and let cool slightly before slicing into 1/2-inch thick rounds.
- In a large skillet, sauté 2 cloves minced garlic and 1/2 cup finely chopped shallots in 2 tablespoons olive oil over medium heat until fragrant (about 2 minutes).
- Add 1/4 cup chopped fresh parsley, 1 tablespoon fresh thyme leaves, 1 beef bouillon cube, 1 teaspoon Italian seasoning, and 1/2 cup dry white wine. Stir well and bring to a simmer.
- Once the bouillon cube has dissolved, add 1 pound shrimp (peeled and deveined). Cook until pink and opaque (about 3-5 minutes).
- Add the roasted red peppers and sliced sausage to the skillet. Stir to combine and heat through.
- Stir in 2 tablespoons butter until melted and creamy.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately over 1 pound linguine. Toss to coat the pasta evenly with the sauce.
- Garnish with grated Parmesan cheese (optional).
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
21g
Fat
58g
Carbs
22g
