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Creole Shrimp and Rigatoni with Spicy Jalapeno Chicken Sausage

http://alfrescoallnatural.com/images/default-source/al-fresco-recipes/0569_af_spjl_creoleshrimprigatoni.jpg 25 mins 10 min 15 min 8

1 (12 ounce)

package al fresco Spicy Jalapeno Chicken Sausage, sliced on the bias, 1/4" thick

3/4 teaspoon creole seasoning

12 ounces rigatoni pasta

1 tablespoon extra virgin olive oil

1/2 cup white onion, fresh, chopped

1 pepper Poblano, fresh seeded and chopped

2 cloves garlic, fresh, minced

1 (28 ounce) can tomatoes, diced, unsalted

1/2 teaspoon salt

1/2 teaspoon black pepper, ground

1/2 teaspoon hot pepper sauce

1 tablespoon butter light, unsalted 

1 pound shrimp, raw, medium, 31-40 per pound, peeled & deveined

2 tablespoon  Italian parsley, fresh, chopped 

1/2 lemon, medium, fresh, zest with grater

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Creole Shrimp & Rigatoni with Spicy Jalapeno Chicken Sausage
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Serves8 Prep Time10 min Cook Time15 min
320Calories 7gFat 790mgSodium More
Nutritional Info Per Serving
Sodium790mg Sugars6g
Total Fat7g Cholesterol105mg
Carbohydrates40g Dietary Fiber3g
Saturated Fat2g Protein22g
Instructions
  • Toss the shrimp in a medium bowl with 3/4 teaspoon Creole seasoning and set aside.
  • Cook pasta in a large pot of boiling water according to package directions. Reserve 1/2 cup pasta water. Drain the pasta, return to the pot and keep warm.
  • While the pasta is cooking, heat the oil in a large skillet medium-high heat add the onion and poblano pepper. Cook the vegetables until tender, about 5 minutes, stirring frequently. Stir in the garlic and chicken sausage, and cook one additional minute.
  • Add the tomatoes, salt, pepper, hot sauce and butter. Reduce the heat to medium, and simmer for 5 minutes, stirring occasionally.
  • Remove the pan from the heat and stir in the shrimp. Cover and let sit for 3 minutes, until the shrimp are cooked through. Stir in the reserved pasta water, chopped parsley and lemon zest. Pour the sauce in the pot with the pasta.
  • Toss the pasta to coat. Serve immediately with grated parmesan cheese.
Ingredients

1 (12 ounce)

package al fresco Spicy Jalapeno Chicken Sausage, sliced on the bias, 1/4" thick

3/4 teaspoon creole seasoning

12 ounces rigatoni pasta

1 tablespoon extra virgin olive oil

1/2 cup white onion, fresh, chopped

1 pepper Poblano, fresh seeded and chopped

2 cloves garlic, fresh, minced

1 (28 ounce) can tomatoes, diced, unsalted

1/2 teaspoon salt

1/2 teaspoon black pepper, ground

1/2 teaspoon hot pepper sauce

1 tablespoon butter light, unsalted 

1 pound shrimp, raw, medium, 31-40 per pound, peeled & deveined

2 tablespoon  Italian parsley, fresh, chopped 

1/2 lemon, medium, fresh, zest with grater

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