Shrimp and sausage pasta Essay

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 Water 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 intoa 10- to 12-inch frying pan. Add remaining 3 tablespoons butter andgarlic. Brown sausages, uncovered, on medium-high heat, stirringoccasionally, about 10 minutes. Meanwhile, boil 3 inches water in a 4- to 5-quart pan.

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Add pastaand oil; boil, uncovered, until pasta is tender to bite, 5 to 7 minutes;drain. Remove sausages from heat and stir in shrimp, pasta, Parmesan, andnutmeg; add salt and pepper to taste. Pour into warmed serving dish andserve at once. Makes 2 servings.

Photo: Thin, hot pasta strands with shrimp and sausage make asuper-fast supper for two

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