The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Spicy Italian Sausage with Shrimp and Pasta
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Unleash the ultimate pasta night with this spicy Italian sausage and shrimp combo. It's like an Italian vacation in a bowl, minus the airfare.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
4 reviews
ingredients
4 tablespoons olive oil
1 pound hot Italian sausage links, cut into 1-inch pieces
2 tablespoons minced garlic
1 pound raw medium shrimp, peeled and deveined
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup shredded fresh basil
1 pound penne pasta cooked al dente, drained
salt and pepper, to taste
4 tablespoons pine nuts, toasted
shredded mozzarella or parmesan cheese, if desired
directions
Heat half of the olive oil in a deep skillet over medium heat. Add the sausage and cook, stirring frequently, until browned but not cooked through. Remove the sausage with a slotted spoon and keep warm.
Add the garlic to the skillet. Cook, stirring constantly, for 1 minute.
Add the shrimp to the skillet. Cook, tossing the shrimp frequently, until the shrimp turn opaque, about 4 minutes. Remove the shrimp from the pan and set aside.
Add the wine and chicken broth to the skillet and turn the heat to medium-high. Bring to a boil then cook, scraping up any cooked on bits, until the liquid is reduced by half.
Add the shrimp, sausage, basil, and cooked pasta to the skillet. Mix well and stir in the remaining olive oil. Season to taste with salt and pepper. Serve individual portions with toasted pine nuts and cheese, if desired.
recipe tips
Use a large skillet to accommodate all the ingredients without crowding them.
Brown the sausage well, this adds both texture and flavor.
Cook the garlic just until fragrant to avoid burning.
Deglaze the skillet with wine and broth before returning the shrimp and sausage to the skillet.
Add the cooked pasta last to prevent it from becoming mushy.
Toss the pasta gently with the sauce and other ingredients for even coating.
Adjust the seasoning to taste before serving.
Garnish with fresh basil for a splash of color.
common recipe questions
Can I use a different type of sausage?
Yes, you can use mild Italian sausage or even turkey or chicken sausage for a lighter option.
Is it necessary to use dry white wine?
Dry white wine adds depth to the sauce, but you can substitute it with more chicken broth if preferred.
What kind of wine do you recommend?
Use a crisp white wine like pinot grigio or sauvignon blanc. Avoid oakey chardonnays.
Can I make this dish without shrimp?
Yes, you can omit the shrimp or replace it with another protein like chicken or scallops.
How do I know when the shrimp is cooked?
Shrimp is cooked when it turns opaque and pink. Be careful not to overcook it, as it can become rubbery.
Can I use a different type of pasta?
Yes, you can use other pasta shapes like rigatoni, fusilli, or spaghetti.
What can I use instead of pine nuts?
You can use slivered almonds, chopped walnuts, or omit the nuts altogether.
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I add vegetables to this dish?
Yes, adding vegetables like bell peppers, spinach, or cherry tomatoes can add additional flavors and boost the nutrition content.
Can I make this dish spicier?
Yes, add red pepper flakes or extra black pepper to increase the spiciness.
nutrition data
1193 calories, 64 grams fat, 89 grams carbohydrates, 56 grams protein per serving.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
April 2, 2016
Delicious! I made it with sweet sausage since that's what I had in the house
October 27, 2013
I was impressed that the rather unusual combination of flavors (sausage + shrimp) came together so well. I will make this again definitely.
February 14, 2012
Great tasting. Recipe can serve as a foundation that can easily be tweaked depending on what foods you have available; chunks of fresh pepperoni mixed with sausage or angel hair rather than penne. Delicious!
July 20, 2010
I tried this recipe last Thursday and it was one of the best dishes & recipes I ever came across. I most certainly will be making this in the future. It was beyond delicious.