Tonight’s dinner is a combination of recipes that I found on the internet. I added some of my own ingredients to
enhance the flavor.
INGREDIENTS:
1 Tbsp Olive Oil1 lb Polish Sausage
1 lb Raw Large Shrimp (Cleaned, tail removed and De-veined)
1 cup sliced mushrooms
1.5 cups diced onion
2 gloves of minced garlic
2 cups low sodium chicken broth
1 can Ro-Tel tomatoes and mild green chilies
½ cup heavy cream
8 oz Campanelle pasta
½ tsp salt and pepper
1 cup or more Colby/Monterrey Jack shredded cheese
1/3 cup thinly sliced green onions1. Add olive oil to skillet over medium high heat until just smoking. Add sausage, mushrooms and
onion and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds.
2. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to
medium-low. Simmer until pasta is tender, about 15 minutes.
3. Remove skillet from heat and stir in 1/2 cup cheese and shrimp. Top with remaining cheese and sprinkle with
green onions. Continue cooking until cheese is melted, and bubbly, about 5 minutes which will also be time enough
to cook the shrimp. Serve topped with Parmesan cheese or your choice of cheese.
This is definitely a keeper recipe! Delicious and quick!
