Prep time: 20 minutes (mostly for boiling water for pasta)
Final cooking time: 5 minutes
Serves 4-6
Ingredients:
Kosher salt
8oz/226g dried pasta (we used multigrain tortellini this time, but any will kind will do)
2 cups Marinara Sauce (I used my own Lazybones Marinara – this time I added chopped eggplant mushroom to it)
12 jumbo shrimp, peeled
5 Italian Sausages (I grill mine before adding them to the sauce)
1 cup Cremini mushrooms, thickly sliced
2 large cloves garlic, minced
Dash of red wine
Pinch of dried red chili pepper flakes
1 tsp dried mixed Italian herbs
Freshly chopped parsley to sprinkle at the table
Freshly grated Parmesan cheese
Directions:
1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until al dente (8-10 minutes depending on the type of pasta). Drain and set aside in a large serving bowl and keep warm.
2. In the meantime, in a large skillet over medium heat, sauté the mushrooms for about 4 minutes. Add the sausages, sauce and garlic and cook until the sauce is hot. Add the shrimp, dried herbs, splash of wine and red chili pepper flakes. Sauté until the shrimp are pink (3 minutes or so).
3. Add the sauce to the pasta and sprinkle with fresh parsley and grated cheese.
Serve with a simple green salad.
Related links: Presto Pasta Night Food and Drink food blogging eventRecipes Pasta
No comments:
Post a Comment