Recipes - print - Spicy Shrimp and Sausage Pasta in Cream Sauce

Spicy Shrimp and Sausage Pasta in Cream Sauce - Recipe

view recipe online: https://www.recipetips.com/recipe-cards/t--5684/spicy-shrimp-and-sausage-pasta-in-cream-sauce.asp
Directions
  • Bring a large pot of salted water to a boil. Add pasta and cook until al-dente. Drain, coat with half the oil to prevent sticking. Cover and keep warm.
  • Mix both sausages in a bowl to combine. Form mixture into bite-sized meatballs.
  • Heat a skillet over high heat. Add meatballs and cook until no longer pink in center and light crust formed on outside.
  • Remove to plate with paper towel, cover to keep warm. Pour out grease in skillet.
  • In same skillet, heat over high, add remaining oil. Add shallots. Cook until translucent.
  • Add garlic. Cook an additional 15 seconds. Add wine and lemon juice away from heat. Cook until almost dry, scrapping bits from bottom of pan.
  • Add heavy cream and sausage. Cook until cream reduces in half.
  • Meanwhile, heat a dry non-stick skillet over high heat under high ventilation.
  • Toss shrimp in Cajun seasoning to coat, shake off excess. Cook shrimp just until no longer translucent.
  • Add spinach, pasta, and half the Parmesan to the sauce. Toss to coat. Season with salt and pepper.
  • Cook an additional 30 seconds or until spinach wilts.
  • Divide among 4 bowls. Top with remaining Parmesan, chives, and shrimp.
  • Serve with crusty French bread.
 
 
Servings: 4
Ingredients
-12 ounces penne rigate
-4 tablespoons extra-virgin olive oil
-4 ounces Premio Sweet Italian Sausage Meat
-4 ounces Premio Hot Italian Sausage Meat
-1/4 cup shallots, minced
-1 tablespoon garlic, minced
-1/4 cup dry white wine
-2 tablespoons lemon juice
-1 1/2 cups heavy cream
-1 cup fresh spinach, de-ribbed, rinsed
-1 pound shrimp, peeled and deveined
-1/4 cup Cajun seasoning
-1/2 cup Parmesan cheese, grated
-3 tablespoons chives, chopped fine