Spicy Shrimp, Sausage & Veggie Pasta

This spicy shrimp and sausage dish was created with a little help from my dear friend, “The Queen of Leftovers”. My alter ego and I had a general idea of what to make, and then raided the fridge to use whatever leftovers I could add to it. What “we” created was a delicious spicy shrimp, sausage and veggie pasta very similar to Shrimp Diavolo, which was what Larry was really in the mood for anyway. Shrimp Fra Diavolo So, it all worked out as it was supposed to. 🙂

Spicy Shrimp, Sausage & Veggie Pasta

I added some leftover sauces to my recipe, mainly just to use up some leftovers; just doing what I do best. 🙂 Don’t worry about these extra additions when making it on your own. If you have them, great, if not, don’t sweat it. I used my leftover tomato sauce from my Middle Eastern chicken Middle Eastern Chicken With Tomato Sauce and my leftover harissa sauce Some Tunisian Tastes – Part 1 – Steak With Harissa.

3/4 lb large shrimp, peeled, deveined and rinsed

3/4 lb Andouille sausage, sliced

1/2 large zucchini, sliced thin

3-4 large tomatoes, or more if they are smaller, diced – I used a combination of Campari and grape tomatoes

1 TBSP garlic

5-6 large mushrooms, sliced

1/2-3/4 cup chicken broth

salt & pepper to taste

1 tsp red pepper flakes, or to taste

1-2 TBSP lemon balsamic vinegar or lemon juice

olive oil

red pepper olive oil, optional

Get a large skillet very hot and the oil(s). Then add the vegetables and seasonings and cook for about 5-7 minutes, or until they are al dente, stirring frequently.

Remove the vegetables and set aside to keep warm. Add more oil(s) if necessary, and add the shrimp and sausage. Cook for about 3-4 minutes, or until the shrimp and sausage are cooked.

Re-add the cooked vegetables, tomatoes, chicken broth, and the extra tomato based items if you are using them. Mix together and bring to a boil, then reduce the heat to a simmer, and continue to cook for an additional 10-15 minutes, stirring often.

Drizzle the lemon juice or lemon balsamic vinegar over sauce and mix in well right before serving. The lemon will really enhance all the flavors. Serve over cooked spaghetti or pasta of your choice. If you like, sprinkle some Parmigiano or Mozzarella cheese on top. Even though it is a shrimp dish, it also has sausage and tomatoes, so I served it with a smooth, medium-full bodied red blend on the side. You can also add chicken to the mix as well, if you like. Either way, I promise, you are going to love it. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.