Ingredients
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1 (16 ounce) package Italian sausage
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1 lb uncooked shrimp, peeled & deveined
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3 tablespoons olive oil
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2 shallots, minced
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3 garlic cloves, minced
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1/4 cup minced flat leaf parsley
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1/2 teaspoon thyme leaves
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1 teaspoon italian seasoning
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1 cup pinot grigio wine
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2 tablespoons butter
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salt and pepper
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1/4 cup freshly grated parmesan cheese, to taste
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16 ounces linguine, prepared
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3 red peppers, seeded and sliced
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1 chicken bouillon cube
Instructions
- Drizzle sliced peppers with 2 tablespoons olive oil.
- In a 450° oven, roast red peppers for 30 to 45 minutes, turning occasionally until charred slightly.
- Cook whole sausages until no longer pink (you may fry in a pan or grill them, whichever you prefer).
- Allow sausage to cool slightly, then slice.
- In a large skillet, sauté minced garlic, shallot in remaining olive oil.
- Add parsley, thyme, bouillon cube, Italian Seasoning, and wine.
- Once the bouillon cube has dissolved, add shrimp.
- Continue cooking until shrimp are pink and wine has reduced a bit.
- Add peppers and sausage; stir to heat through.
- Swirl in the butter.
- Season to taste for salt and pepper.
- Serve over linguini, giving a toss to incorporate sauce throughout.
- Sprinkle with cheese.