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Glutenfreeda's Recipe Index
The Largest Collection of Gluten-Free Recipes in the World!

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Pasta with Italian Sausage & Shrimp

Cummulative Rating
N/A
Servings
Makes 4 servings.
Difficulty
Easy

Ingredients

8 oz. gf linguini
2 teaspoons olive oil, divided
3/4 lb. Italian sausage, bulk
1/4 cup onion, diced
2 garlic cloves, minced
1 large red bell pepper, diced
1/4 cup dry white wine
1/2 lb. large shrimp, peeled & deveined
1/3 cup heavy cream
1/3 cup Parmigiano-Reggiano cheese, grated
Salt and freshly ground black pepper
2 Tablespoons Italian parsley, chopped

Directions

Cook the pasta in a large stockpot of boiling salted water until al dente. Drain.

In a large, deep skillet, heat 1 teaspoon of olive oil over medium-high heat. Add the sausage to the pan and brown. Remove the sausage from the skillet and set aside on a plate. Add the remaining teaspoon of olive oil to the skillet. Add the onions and garlic; sauté for 2 minutes. Add the red bell pepper to the skillet; sauté 3-4 minutes or until the vegetables are just tender. Remove the vegetables from the skillet and set aside on a plate.

Add the wine to the skillet to deglaze, scraping up the browned bits on the bottom of the pan. Reduce the wine by half. Add the shrimp to the skillet and cook, until pink and opaque, about 2-3 minutes.

Return the sausage and vegetables to the pan. Add the cooked linguini; toss to combine. Add the cream and parmesan cheese; toss to combine. Adjust seasonings to taste with salt and freshly ground black pepper. Heat over low heat, stirring occasionally, until pasta is heated through. Garnish with Italian parsley and serve.

Tips

We used Tinyada’s gf linguini for the gf pasta in this recipe. To purchase this product please click the link below in our Recommended Tools section.

Recommended Tools

#533 Tinkyada Fettucine