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Shrimp Scampi with Sundried Tomato Chicken Sausage

https://alfrescoallnatural.com/images/default-source/al-fresco-recipes/af-colavita-shrimpscampi.jpg 30 mins 10 min 20 min 4

1 (12 oz) pkg al fresco Sundried Tomato Chicken Sausage

2 tbsp Extra Virgin Olive Oil, divided in half

1 lb Cherry tomatoes

¼ cup Sundried tomatoes, drain and reserve the oil

 ⅓ cup Extra Virgin Olive Oil

4 cloves Garlic, cloves, fresh, minced

¼ tsp Salt

½ tsp Black pepper

12 Shrimp, large, peeled & deveined

 ⅓ cup Parsley, fresh, chopped

¼ tsp Chili pepper, crushed red pepper, optional

(8 oz) Capellini pasta

Shrimp Scampi with Sundried Tomato Chicken Sausage
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Serves4 Prep Time10 min Cook Time20 min
630Calories 35gFat 770mgSodium More
Nutritional Info Per Serving
Sodium770mg Sugars7g
Total Fat35g Cholesterol95mg
Carbohydrates54g Dietary Fiber4g
Saturated Fat6g Protein27g
Instructions
  • Heat oven to 400° F. Toss the cherry tomatoes with 2 tbsp olive oil. Pour onto a rimmed cookie sheet and roast in the oven 10 - 15 minutes, or until they just begin to break down and are very soft. Remove from the oven, stir in the sun-dried tomatoes.
  • Heat the reserved oil from the sun-dried tomatoes in a skillet, add the sausage and cook until browned on all sides, remove and slice on the diagonal.
  • Meanwhile, heat  cup olive oil over medium-low heat. Add the garlic along with salt and pepper, simmer slowly, for about 5 minutes.
  • Add the shrimp and allow to "poach" in the olive oil, turning once, until just cooked through. Add a dash or two of red pepper flakes, if desired. Stir in the parsley.
  • Add the sausage along with the tomatoes and any accumulated juices, stir gently to combine; cook until heated through.
  • Cook the pasta according to package directions. Drain well; divide between four warmed wide bowls, top with the sausage and shrimp mixture. Serve immediately.
Ingredients

1 (12 oz) pkg al fresco Sundried Tomato Chicken Sausage

2 tbsp Extra Virgin Olive Oil, divided in half

1 lb Cherry tomatoes

¼ cup Sundried tomatoes, drain and reserve the oil

 ⅓ cup Extra Virgin Olive Oil

4 cloves Garlic, cloves, fresh, minced

¼ tsp Salt

½ tsp Black pepper

12 Shrimp, large, peeled & deveined

 ⅓ cup Parsley, fresh, chopped

¼ tsp Chili pepper, crushed red pepper, optional

(8 oz) Capellini pasta

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