Friday, September 8, 2017

Linguine with Shrimp and Sausage

I opened the the freezer today and took out a 1/2 bag of frozen shrimp and a 1/2 package of al fresco Sweet Italian Style with Red and Green Peppers. Then I did some recipe searching and I found this recipe on

It was delicious. The lemon kept it light and I can not stress the importance of saving pasta water. I added quite a bit to keep the dish from becoming too dry. We both loved tonight's dinner.

This is my version of Linguine with Shrimp and Sausage-

1/2 Lb Linguine
3 tablespoons unsalted butter
2.5 tablespoons olive oil
1/2 teaspoon lemon zest
3/4 Lb shrimp peeled & deveined
1/4 cup lemon juice
2 rounds of thinly sliced lemon
a pinch of red pepper flakes
2 tablespoons chopped parsley
2 al fresco Sweet Italian Style with Red and Green Peppers links sliced 1/4 inch

Cook Linguine. While the pasta is cooking saute sausage until heated through. Remove to plate. Add butter to pan with olive oil, add shrimp and saute for about 4-5 minutes, stir to cook through. Add salt and red pepper to pan with lemon juice, lemon slices and most of the parsley. Return cooked sausage to pan with cooked linguine to finish. Add a little pasta water if the pasta looks dry*. Sprinkle with remaining parsley and serve.

* A splash of white wine could also be added. And maybe a knob of butter.

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