spicy italian sausage with shrimp and pasta
 
  makes 4 to 6servings
 
1 lb.  hot italian sausage, cut into thirds
2 Tbsp  garlic, chopped
1/4 cup  fresh basil leaves, shredded
1/2 cup  dry white wine
1/2 cup  canned chicken broth
12 to 16 oz.  raw medium shrimp, deveined
6 Tbsp  olive oil
4 Tbsp  pine nuts, toasted
1 lb.  penne pasta cooked al dente, drained
 
in a large, heavy bottom sauté pan, brown sausage in 2 tablespoons olive 
oil, leaving slightly undercooked at center. remove sausage and reserve 
in warm place. 
add garlic to hot pan and cook while scraping bottom and not allowing 
pan to burn. add shrimp and season with salt and pepper. toss shrimp 
until shrimp turn color and are cooked, 3 to 4 minutes. remove shrimp 
from pan and set aside. 
add wine and broth to pan and boil until reduced by half. add the 
reserved shrimp, sausage and its juices, basil and cooked pasta. 
toss all together and heat through. check seasoning. drizzle with 
remaining olive oil. serve sprinkled with pine nuts and grated cheese. 
 
 
 
personal chef brian koning www.personalchefmarketing.com 
chef2chef recipe club member forum: http://forums.chef2chef.net 
archive: at: http://chef2chef.net/news/club/ 
 
-- 
 
(ID: 76144) Mirror: rec.food.recipes: Thu, Aug 26, 2004


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