A well-stocked pantry means that I always have enough on hand to pull together a quick meal. The ingredients in this spicy seafood pasta dish are all pantry staples at our house. Garlic, onions, olive oil are the foundation of so many recipes. I buy frozen jumbo shrimp [1] when on sale and keep my homemade Italian Sausage patties [2] in the freezer as I add a little into so many recipes.
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Ingredients:
- 14 jumbo shrimp, peeled and deveined
- 4 oz. gluten free Italian sausage [2]
- 2 tbsp. olive oil
- 1/2 medium sweet onion, diced
- 1 tbsp. garlic, minced
- 14.5 oz. can diced tomatoes [3]
- 4 oz. gluten free fettuccine pasta [4]
- 1/2 tsp. basil
- 1/2 tsp. oregano
- 1/2 tsp. marjoram [5]
- salt and pepper to taste
- ladle of pasta water
- 3 tbsp. milk (or cream)
- fresh Italian parsley, for garnish
Preparation:
Brown the sausage in a large non-stick skillet, breaking it up with a spatula [6].
Add the onions and garlic, stir and cook until the onions are translucent.
Add the tomatoes and herbs. Cover and simmer over low heat.
Boil water for pasta and cook to 1 minute less than package directions.
With 5 minutes left on the pasta, add the shrimp to the skillet along with 3 tbsp. milk. If it looks dry add a ladle of pasta water.
To finish, add the fettuccine to the skillet and toss well to combine. Cook for 1 minute longer.
Transfer to a serving platter and garnish with fresh parsley.
Notes: ♪♫ I used Barilla Gluten Free Fettuccine [7] in this recipe. I love the texture of the wider noodles, and the gluten eaters enjoyed it as well!