Wednesday, February 16, 2011

Pasta with Sausage, Shrimp & Peperoncini

Pasta with Sausage, Shrimp & Peperoncini

Bon appetit February 2011 readers' favorite restaurant recipes
Storie Street Grille Blowing Rock, North Carolina

1 tablespoon olive oil
1 pound of Italian sausages, either spicy or mild
1/2 cup sliced peperoncini plus 1/2 to 1 cup liquid from jar
1/2 cup chopped shallots
2 cloves of garlic, chopped
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1 tsp dried basil
1/4 tsp cayenne pepper
24 ounce jar of marinara sauce
3/4 cups of heavy whipping cream
1 pound of uncooked large shrimp
8 ounces penne pasta, cooked and drained and kept warm
3 tbsp of grated Asiago cheese
In a large saucepan, cook the pasta according to directions on box. Drain reserving 1/2 cup of the pasta water. This will be added later to the sauce. Keep pasta warm.
Using your large dutch oven, place 1 tbsp of olive oil, add the sausage, and cook until no longer pink. Add the shallots, garlic and peperoncini along with the spices. Cook for about 5 minutes then add the liquid peperoncini juice. (I didn't have the 1 cup so only used what I got out of the jar about 1/2 cup. Didn't seem to make any difference in the final sauce. Cook for a couple of minutes then add the marinara sauce, peeled and de-veined shrimp, and the whipping cream watching so that you don't overcook. Keep stirring frequently and the shrimp will be cooked in a few minutes. Stir in the 3 tbsp of cheese and the 1/2 cup of pasta water.
Serve over the penne pasta with addition Asiago cheese    enjoy the flavors. 

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