Ingredients:
4 ounces Premio Sweet Italian Sausage Meat
12 ounces penne pasta
4 tablespoons extra-virgin olive oil
1/4 cup shallots, minced
1 tablespoon garlic, minced
1/4 cup dry white wine
2 tablespoons lemon juice
1 1/2 cups heavy cream
1 cup fresh spinach, de-ribbed, rinsed
1 pound shrimp, peeled and deveined
1/4 cup cajun seasoning
1/2 cup Parmesan cheese, grated
3 tablespoons chives, chopped fine
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Spicy Shrimp and Sausage Pasta in Cream Sauce:
1. Bring a large pot of salted water to a boil. Add pasta and cook until al-dente. Drain; coat with half the oil to prevent sticking. Cover and keep warm.
2. Mix Premio Sweet Italian Sausage Meat and Premio Hot Italian Sausage Meat in a bowl to combine. Form mixture into bite-sized meatballs.
3. Heat a skillet over high heat. Add meatballs and cook until no longer pink in center and light crust formed on outside. Remove from skillet and add to plate with paper towels; cover to keep warm. Pour out grease in skillet.
4. In same skillet, over high heat, add remaining oil. Add shallots and cook until translucent. Add garlic and cook for an additional 15 seconds.
5. Add wine and lemon juice away from heat. Cook until almost dry, scrapping bits from bottom of pan. Add heavy cream and sausage; cook until cream reduces in half.
6. Meanwhile, heat a dry non-stick skillet over high heat, under high ventilation. Toss shrimp in cajun seasoning to coat; shake off excess. Cook shrimp just until no longer translucent.
7. Add spinach, pasta and half the Parmesan to the sauce. Toss to coat. Season with salt and pepper and cook for an additional 30 seconds or until spinach wilts.
8. Divide among 4 bowls. Top with remaining Parmesan, chives, and shrimp. Serve with crusty french bread.
SERVES: 5-8
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