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
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|Date:||Dec 1, 1984|
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