Dee's Sexy, Spicy, Shrimp, Sausage, And Peppers
Serves: 5
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cloves
Garlic (minced)1 tsp
Creole Seasoning1 tbsp
Olive Oil450 g
Thin Spaghetti1 cup
Red Wine1.5 cups
Pasta Sauce1 pinch
Salt (to taste)1 cup
ButterDirections:
1
Place the shrimp, shallot, 1 clove of garlic, creole seasoning, and 1/4 cup of olive oil in a bowl, and stir to coat the shrimp with the marinade
2
Set the shrimp aside
3
Fill a large pot with lightly salted water and bring to a rolling boil
4
Once the water is boiling, stir in the spaghetti, and return to a boil
5
Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes
6
Drain well in a colander set in the sink
7
While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet, and brown the sausages on all sides until they are evenly brown, about 10 minutes
8
Remove the sausages from the skillet, and cook and stir the red bell pepper, yellow bell pepper, green bell pepper, and onion in the hot skillet until the vegetables are slightly softened, 4 to 5 minutes
9
Stir in 2 cloves of garlic, and cook and stir until the garlic is fragrant, about 5 more minutes
10
Slice the sausages, and return them to the skillet
11
Stir red wine and pasta sauce with the sausages and vegetables, bring to a simmer over medium-low heat, and simmer until the vegetables are soft, the sausage is no longer pink in the middle, and the sauce has reduced to about half its volume, 10 to 15 minutes
12
Stir in red pepper flakes and salt
13
Heat butter in a skillet; cook and stir the shrimp and marinade mixture until the shrimp are pink and opaque and the shallot becomes translucent, 5 to 8 minutes
14
To serve, place about 1/2 cup of cooked pasta on a warmed plate, and spoon shrimp over one side of the pasta, and sausage and peppers on the other side