Spicy Shrimp and Sausage Pasta

In a bowl, mix shrimp with Old Bay Seasoning, cayenne pepper, black pepper, garlic salt, ¼ teaspoon kosher salt and 1 tablespoon olive oil. Set aside.

Heat olive oil in a heavy-bottomed deep skillet (or pot) to medium heat. Add sausage slices and brown on both sides. Toss in shrimp and cook until they turn pink, approximately 2 minutes. Remove contents to a clean bowl and set aside.

Add shallots to the skillet and cook for 1 minute before adding the garlic. Cook for 1 minute and stir in red pepper flakes. Add tomato paste and cook for an additional 2–3 minutes. Turn heat to high and pour wine into skillet. Use a wooden spoon and scrape bottom of skillet to release all brown bits. Allow wine to come to a boil and reduce liquid for 2–3 minutes on high heat.

Add tomatoes with its juices and bring to a boil. Once it comes to temperature, lower heat to medium-low. Use wooden spoon to crush and break apart any large pieces of tomatoes. Stir in thyme and oregano and simmer sauce, partially covered, for 20 minutes.

While sauce cooks, boil linguine for approximately 10–12 minutes in heavily salted water (about 2 tablespoons) until al dente. Drain pasta and reserve ¼ cup of the starchy water that pasta was cooked in.

Stir shrimp and sausage into simmered tomato sauce. Toss in cooked linguine, coating pasta well. If you want a looser sauce, add 1 tablespoon at a time of the pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed.

Plate pasta and sprinkle each dish with parsley and Parmesan.