Below is Steve’s creation Seafood & Sausage Pasta with Pesto Cream Sauce. So, pull out your frozen pesto sauce that you made last summer, make up your own Cajun seasoning, cut the parsley on your window sill or pull out the dried parsley you saved from last summer’s garden and season this delightful dish with your own herbs and spices.
Seafood and Sausage Pasta with Pesto Cream Sauce
Serves 4 or 5
1 pound linguine pasta
2 tablespoons extra-virgin olive oil
8 ounces hot sausage, removed from its casings and cut into 1/2-inch pieces or crumbled into frying pan
1 red bell pepper, cut into thin 1-inch strips
1 onion chopped
1/4 cup dry white wine
1 1/2 pounds small raw/ or cooked shrimp, peeled and deveined
1 1/2 cups heavy cream
1/2 to 3/4 cup of pesto sauce
3 tablespoons finely chopped fresh parsley
2 chopped green onions for garnish
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.
While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
Heat the oil in the pan over medium-high heat. Add the red pepper and onion and cook, stirring, until just soft, about 3 minutes. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with Cajun seasoning to taste (maybe 1 teaspoon). Cook, stirring, until the shrimp are just pink, about 1 minute. (If using pre-cooked shrimp, just warm them up and make sure they get coated with the seasoning). Add the cream and pesto sauce and bring to a boil. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, parsley, and reserved sausage and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste.
Divide among 4 pasta bowls, garnish with chopped green onions, and serve.
2 tsp salt
2 tsp garlic powder
2 ½ tsp paprika
1 tsp ground black pepper
1 tsp dried onion
1 tsp cayenne pepper
1 ¼ tsp. dried oregano
1 ¼ tsp dried thyme
½ tsp. red pepper flakes (optional)
Mix and store in air tight container