This is one of my family’s favorite recipes. It is great for a nice dinner party or even for a casual night at home, but what makes this recipe even better is that the leftovers are even delicious cold. Tonight, I invited my friends Cheryl and Ali to have some shrimp pasta. What a great time we had! I don’t know what was better, the food or the wonderful time we had together.
From start to finish, this recipe will take you about 35 – 40 minutes.
1 1/2 lbs. medium or large shrimp
2 tbsp olive oil (divided into 1 tbsp portions)
2 links Andouille sausage (cut into small bite-sized pieces)
1/2 red bell pepper (cut into long, thin strips)
1/2 yellow bell pepper (cut into long, thin strips)
1/2 large red onion (coarsely chopped)
1 can Ro-Tel Original (divide tomatoes and juice)
2 tbsp. minced garlic
1 tsp pepper
1/2 tsp salt
1 package sliced mushrooms
1 bag baby spinach
1/2 block Feta cheese
1/2 cup shredded Romano/Parmesan mix
Pasta of your choice — I prefer Farfalle or Penne with this dish
In a large saucepan on med.-high heat, add 1 tbsp olive oil, 3/4 cup Ro-Tel (drained), Andouille, peppers, onions, garlic, salt, and pepper.
Stir frequently until onions and peppers are cooked through.
Add mushrooms, stir thoroughly, and cook for about 2 minutes.
Add spinach on top and cover to steam 5 minutes.
In a pot, bring 2 1/2 quarts of water, dash salt, and 1 tbsp olive oil to a boil to prepare pasta.
Meanwhile,in another medium saucepan, heat on medium high 1 tbsp oil with 1/4 cup Ro-Tel juice.
Add shrimp, and cook about 5 minutes until cooked through.
Uncover vegetables and Andouille, and add shrimp to mixture.
Remove from heat, and mix thoroughly.
Drain pasta and mix with shrimp mixture.
Blend in cheeses, and serve immediately.