Delirious Shrimp and Sausage Pasta
This morning a post from a cooking blogger friend showed up on my Facebook feed. Andrea at Recipes For Divine Living posted her Shrimp and Sausage Pasta with Creamy Sherry Tomato Sauce. I really wanted to make this, but one of the ingredients is a seasoning with a high amount of MSG. Hubby is extremely sensitive to MSG, so it was a no go. I reviewed the base ingredient and went shopping and then I came home and started creating. What came about is a Deliriously Delicious pasta I had a hard time stepping away from once I finished my plate.
Delirious (Delicious) Shrimp and Sausage Pasta
- 3 slices turkey bacon chopped
- 1/2 package turkey smoked sausage sliced (I used Oscar Meyer)
- 12 oz. raw peeled, deveined, tail off shrimp (60-80 ct per lb)
- 2 stalks celery chopped
- 1 cup sliced baby portabella mushrooms
- 1 Tablespoon Olive Oil
- 2 Tablespoon Butter
- 2 Tablespoons AP flour
- 8 oz can tomato sauce
- 1/4 cup sundried tomato pesto
- 3 cloves garlic chopped or pressed
- 1 teaspoon ground coriander
- 1/2 teaspoon cumin
- fresh ground black pepper to taste
- dissolve 1 Tablespoon chicken base into 1/2 cup hot whole milk
- 1 package whole grain angel hair pasta cooked
Heat olive oil in large frying pan over medium/medium high. Add celery and bacon. Fry/sautee until celery is softening and bacon is near crisp. Add sausage and mushrooms. Continue to sautee until sausage and mushrooms begin to brown.
In a sauce pan on medium low heat (while other ingredients sautee) mix tomato sauce, pesto, garlic, coriander, cumin and pepper. Bring to a simmer and reduce heat to low and continue to simmer while other ingredients cook.
When the meat and vegetables have browned, add butter and stir in flour to coat then add the shrimp and cook until the shrimp just turns pink. Reduce heat to medium low and add the sauce mixture and stir. Pour in milk mixture and stir until heated through and sauce is creamy.
Place cooked pasta in a large serving bowl and pour sauce over and toss to coat the pasta. Serve with a garnish of chopped parsley.
For those who like some spice, put a jar of Sambal Oelek (chili paste) out and spice lovers can season to their taste.