Easy Shrimp Sausage Pasta Food

CREOLE PASTA WITH SAUSAGE AND SHRIMP

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

EASY SHRIMP & SAUSAGE PASTA

Steps:

• Heat 1 Tbsp. of the dressing in large skillet on medium-high heat. Brown sausage 10 min., stirring occassionally. Add remaining dressing, ham and tomatoes; bring to boil. Reduce heat to low; simmer 7 to 10 min. or until sausage is cooked through.
• Add shrimp; cover. Cook 3 to 5 min. or until shrimp is pink.
• Serve over hot cooked spaghetti; top with mozzarella. Serve immediately. Garnish with fresh chopped parsley, if desired.

PAULA'S SHRIMP AND SAUSAGE PASTA

Steps:

• Drizzle sliced peppers with 2 tablespoons olive oil.
• In a 450° oven, roast red peppers for 30 to 45 minutes, turning occasionally until charred slightly.
• Cook whole sausages until no longer pink (you may fry in a pan or grill them, whichever you prefer).
• Allow sausage to cool slightly, then slice.
• In a large skillet, sauté minced garlic, shallot in remaining olive oil.
• Add parsley, thyme, bouillon cube, Italian Seasoning, and wine.
• Once the bouillon cube has dissolved, add shrimp.
• Continue cooking until shrimp are pink and wine has reduced a bit.
• Add peppers and sausage; stir to heat through.
• Swirl in the butter.
• Season to taste for salt and pepper.
• Serve over linguini, giving a toss to incorporate sauce throughout.
• Sprinkle with cheese.