Spicy shrimp and sausage pasta
Original blog post:https://greedygirlcooks.blogspot.com/2018/11/spicy-shrimp-and-sausage-pasta.html
Ingredients
1 lb dried elbow pasta
5 jerk sausages
1 lb raw shrimp peeled and deveined (tail on)
¼ teaspoon black pepper
½ teaspoon red pepper flakes
¼ teaspoon Salt
½ teaspoon Onion powder
3 tablespoon coconut oil
1 large onion minced
1 large tomato chopped
1 lime zest and juice
1 bottle sweet white wine
2 cups heavy cream
8 cloves garlic shredded
1 cup starchy pasta water
1.5 tablespoon Sugar
1 teaspoon ground Oregano
1 teaspoon Smoked paprika
½ teaspoon Cumin
¼ teaspoon black pepper
salt to taste
¼ cup fresh chopped parsley
Instructions
- Finely mince 2 of the jerk sausages and slice in larger chunks the remaining 3
- Season the shrimp with black pepper, salt, onion powder, and red pepper flakes
- In a large pan on medium high, heat the coconut oil and add the onions and minced sausages
- Once fragrant and the onions begin to soften add the shrimp
- Cook shrimp about 1 minute per side, once they begin to get pink flip them
- Remove the shrimp from the pan leaving behind the minced sausage and onion
- Add the large sausages and tomatoes and saute for 3 minutes
- Slowly add wine to the pan, about 1 cup at a time, allow it to continually reduce before adding another cup until the entire bottle of wine has been used
- While the wine is reducing this is a good time to start the cooking of the pasta
- Once the entire bottle of wine is reduced, turn the heat to medium-low and add lime juice and zest along with the heavy cream and shredded garlic
- Once this comes to a slow bubble, the pasta should be cooked, add 1 cup of the hot starchy pasta water to the sauce
- Season the sauce with sugar, oregano, salt, smoked paprika, cumin, and black pepper.
- Add the shrimp back to the sauce along with the strained pasta and stir, making sure to coat all the pasta with the sauce
- Turn off the heat and stir in the fresh parsley
- Serve
Greedy tips:
- Do not use precooked shrimp at all, you need to use raw shrimp to ensure that the shrimp is not overcooked.
- You can take the tail off the shrimp if you like, I prefer it on because they do not curl up as much.