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mrsm2010 on 9.15.2011
I just made this and we loved it! It was simple, and with all those veggies, it’s pretty healthy too! Thanks for a recipe I’ll use again soon! 
Sausage and Shrimp Pasta
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Description
This dish is so tasty, it doesn’t hang around long enough to get its picture taken!
Ingredients
- 3 whole Italian Sausage
- 4 Tablespoons Olive Oil
- 1 whole Green Pepper
- 1 whole Red Pepper
- 1 whole Onion
- 10 whole Mushrooms
- 12 stalks Asparagus
- 3 cloves Garlic
- 18 whole Shrimp
- 1 can Italian Diced Tomatoes
- ½ boxes Linguine
Preparation
Slice sausage into coins. Heat Olive oil and saute until cooked through.
While its cooking, dice peppers and onions, slice mushrooms and cut asparagus into 1.5 inch pieces.
Add to skillet.
Saute a few minutes until veggies are tender. Add garlic. Add can of tomatoes. Bring to a boil.
In separate pot, cook pasta.
When pasta is a few minutes shy of being done, add the shrimp to the sausage and tomato mix. When the pasta is done, drain and toss with the rest.
I like to add cayenne pepper for some kick! but its still delicious without it.
This is delicious! and gets my husband to eat asparagus with any complaints
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5 Comments
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katydyd on 3.3.2010
BTW – I have a great pic of this dish if you want to add one!
katydyd on 9.25.2009
well, the verdict is in and……………………………. we loved it! The only thing I’d do differently is to cook the sausage in it’s own juices and then drain to remove grease before adding the olive oil. There was a tiny bit of a greainess to the end product but the flavor was awesome and the blend of vegetables was great (minus the green peppers which I hate lol) anyway… thank for the recipe which is now one of our family faves!
katydyd on 9.24.2009
I’m making this right now and so far it rocks!
Natasha on 8.25.2009
I made this today. It was great! I had almost no food at home. So I modified the veggie ingredients a little. It still turned out great!
Thanks for sharing!
jillcs2 on 7.22.2009
My dh and I loved this and it was so easy and quick!
I didn’t have asparagus and so I used broccoli, grated carrots, and spinach and it worked out great (although I’ll bet it would be heavenly with the asparagus). I think you could use just about any vegetables that you had in your refrigerator for this.
I will surely be making this again. Thanks so much!