Pasta with Sausage, Shrimp, and Peperoncini

By LaLaCooks

Recipes & Menus / recipes

Pasta with Sausage, Shrimp, and Peperoncini
Restaurant kitchens are all about minimizing waste (which isn't a bad rule for a home kitchen either). In this recipe, the liquid from the peperoncini jar lends a tangy, spicy bite to the pasta sauce. Other uses for peperoncini liquid: Add a splash to a Martini, or mix some into the filling for deviled eggs.

6 servings

PREP TIME:

45 minutes

TOTAL TIME:

45 minutes

Recipe by Storie Street Grille, Blowing Rock, NC

February 2011

Ingredients

• 1 tablespoon olive oil
• 1 pound spicy Italian sausages, casings removed
• 1/2 cup sliced peperoncini plus 1 cup liquid from jar
• 1/2 cup chopped shallots
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1 24-ounce jar marinara sauce
• 3/4 cup heavy whipping cream
• 1 pound uncooked large shrimp, peeled, deveined
• 8 ounces penne pasta
• 3 tablespoons grated Asiago cheese
• Sliced fresh basil (for garnish)
• Additional grated Asiago cheese

Details

Servings 6
Cooking time 90mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add peperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.

Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.

Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate. Transfer to bowl. Sprinkle with basil and additional cheese.

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