Shrimp and Sausage Pasta Recipe
Ingredients
| 1 lb | 455 g | penne pasta (or your preferred pasta) |
| 1 lb | 455 g | shrimp, peeled and deveined |
| 2 | smoked sausages, sliced (or Andouille for extra spice) | |
| 1 | green bell pepper, sliced | |
| 1 | red bell pepper, sliced | |
| 1 | medium onion, sliced | |
| 2 cloves | garlic, minced | |
| 1 cup | 240 ml | heavy cream |
| 1 1/2 cups | 360 ml | shredded mozzarella cheese |
| 1 cup | 240 ml | grated Parmesan cheese |
| 2 tbsp | 30 ml | olive oil (for sautéing) |
| 1 tsp | 5 ml | paprika |
| 1 tsp | 5 ml | garlic powder |
| 1 tsp | 5 ml | onion powder |
| 1/2 tsp | 2.5 ml | cayenne pepper (optional, for a spicy kick) |
| to taste | salt and pepper | |
| for garnish | fresh parsley (for garnish) |
Instructions
- Cook the Pasta: Cook penne pasta as per package instructions. Drain and set aside.
- Cook the Sausage: Heat 1 tbsp olive oil in a skillet over medium heat. Brown sausage slices. Remove and set aside.
- Cook the Shrimp: In the same skillet, add 1 tbsp olive oil. Season shrimp with paprika, garlic powder, onion powder, salt, and pepper. Cook until pink, 2-3 minutes per side. Set aside.
- Sauté the Vegetables: In the same skillet, sauté peppers, onions, and garlic until soft (4-5 mins).
- Make the Creamy Sauce: Add heavy cream and simmer. Stir in mozzarella and Parmesan until smooth. Adjust seasoning.
- Combine the Pasta: Return pasta, shrimp, and sausage to skillet. Mix to coat with sauce and heat through.
- Serve: Plate the pasta, garnish with parsley and extra cheese if desired.
Methods: The recipe uses a classic sauté and simmer method to develop layers of flavor. Browning the sausage and shrimp builds a savory base, while the creamy cheese sauce ties everything together. It's best cooked in a large skillet or sauté pan for even heat distribution.