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Shrimp and sausage pasta.

Shrimp and Sausage Pasta

Serve with romaine and hard rolls.

1/4 cup (1/8 lb.) butter or margarine

1/2 pound hot or mild Italian sausages

1 clove garlic, minced or pressed


4 ounces capellini or vermicelli

1 tablespoon salad oil

6 ounces (1 cup) small cooked deveined shrimp

1 cup (4 to 5 oz.) grated Parmesan cheese

1/8 teaspoon ground nutmeg

Salt and pepper

Melt 1 tablespoon butter in an uncovered 4- to 6-cup ovenproof serving dish in a 200| oven. Remove sausages from casings; crumble into a 10- to 12-inch frying pan. Add remaining 3 tablespoons butter and garlic. Brown sausages, uncovered, on medium-high heat, stirring occasionally, about 10 minutes.

Meanwhile, boil 3 inches water in a 4- to 5-quart pan. Add pasta and oil; boil, uncovered, until pasta is tender to bite, 5 to 7 minutes; drain.

Remove sausages from heat and stir in shrimp, pasta, Parmesan, and nutmeg; add salt and pepper to taste. Pour into warmed serving dish and serve at once. Makes 2 servings.

Photo: Thin, hot pasta strands with shrimp and sausage make a super-fast supper for two
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Dec 1, 1984
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