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Archive for April 15th, 2019

Sausage and Shrimp Penne Pasta

Sausage and Shrimp Penne Pasta

Sausage and Shrimp Penne Pasta (serves 6-8 people)

Ingredients:

1 lb penne pasta
2 tbsp olive oil
6 cloves garlic– finely chopped
1 lb spicy Italian sausage– pull to form small pieces, see note below
1 lb raw shrimps
6-10 white button mushroom– trim off the stems and cut into pieces same size as sausages
2 cups of baby spinach leaves
15 oz. (1 jar) of Classico Creamy Alfredo pasta sauce
1 tsp chili flakes
Salt to taste
5 tbsp finely grated Parmesan cheese

Method:

  1. Cook penne pasta as directed from package instructions. Reserve some pasta water.
  2. Heat olive oil in a big frying pan over medium heat then add sausages. Stir a few times to loose up the meat.
  3. When the meat is half way cooked, add garlic to sauté until aromatic. Add mushrooms and stir several times.
  4. Add in shrimps. Stir until shrimps is half way cooked. Scatter in spinach leaves and make a stir.
  5. Turn heat to medium low. Add in cooked penne pasta. Stir to combined thoroughly. Stir in Alfredo sauce, followed by chili flakes, salt and grated Parmesan cheese. The pasta should have some sauce. Add pasta water if necessary. Serve hot immediately.

Regina’s Note:

  • Pasta: I like al dente texture, so when the pasta is half way cooked (or more on the raw side), I turn off the heat and let the pasta sit in the pot. It will continue to cook in the hot pasta water. Meanwhile I work on the sautéing other ingredients. When I’m ready to transfer pasta to the pan, I scoop (scoop with holes at the bottom for straining) pasta quickly, carrying some pasta water to the pan, and thus producing creamier texture. The pasta water helps bind pasta and the sauce together and is considered liquid gold for pasta chefs.
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