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Pasta with Sausage, Shrimp and Peperoncini
Nb persons: 6
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Pasta with Sausage, Shrimp, and Peperoncini PREP TIME: 45 MINUTES TOTAL TIME: 45 MINUTES INGREDIENTS | |
1 tablespoon | olive oil |
1 pound | spicy Italian sausages, casings removed |
1/2 cup | sliced peperoncini plus 1 cup liquid from jar |
1/2 cup | chopped shallots |
2 | garlic cloves, chopped |
1 teaspoon | smoked paprika |
1 teaspoon | dried thyme |
1 teaspoon | dried oregano |
1 teaspoon | dried basil |
1/4 teaspoon | cayenne pepper |
1 24-ounce jar | marinara sauce |
3/4 cup | heavy whipping cream |
1 pound | uncooked large shrimp, peeled, deveined |
8 ounces | penne pasta |
3 tablespoons | grated Asiago cheese |
Sliced fresh basil, (for garnish) |
Additional grated Asiago cheese
PREPARATION
Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add peperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.
Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.
Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate, adding reserved cooking liquid by tablespoonfuls to thin if sauce is too thick. Transfer to bowl. Sprinkle with basil and additional cheese.
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