Ingredients

The following ingredients have 4 Servings
  • 1 large onion, diced 1/2" pieces
  • 1 large pepper, any color, diced 1/2" pieces
  • 1 pound(s) smoked sausage, sliced in 1/4" coins
  • 20 large raw shrimp, fresh or frozen, peeled & cleaned with tail on or off
  • 2 teaspoon(s) minced garlic
  • 1/2 teaspoon(s) pepper
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) unsalted butter
  • 4 tablespoon(s) Parmigiano-Reggiano, grated
  • 5 small potatoes, diced 1/2" pieces (optional)
  • 1 small package angel hair pasta (optional)
  • 2 cup(s) rice (optional)

Instruction

  • Dice onions, peppers, and sliced sausage.
  • In a disposable aluminum pan, add the butter. Place over the grill.
  • If serving with potatoes. add potatoes to the butter and begin cooking before adding the sausage and veggies.
  • Add sausage, garlic, and veggies to the pan. Sprinkle with salt and pepper.
  • When sausage and veggies are al dente, add shrimp. Cook for an additional 2-4 minutes until all of the shrimp are pink. Top with grated Parmigiano-Reggiano. Serve as is, with potatoes, over angel hair pasta, or rice.
  • OPTIONAL: To serve over angel hair pasta. Follow steps 1-4. In addition, boil pasta like normal until al dente. Drain water. In a large frying pan add 3-5 Tbsp. unsalted butter. Continue cooking the butter until you see it foaming and the butter getting brown. Add the drained noodles and fry them in the butter for 1-3 minutes, or until the noodles have turned slightly brown from the butter. Put the noodles in a serving dish and top with the sausage, shrimp and veggie mixture and the Parmigiano-Reggiano.
  • OPTIONAL: To serve over rice. Follow steps 1-4; in addition cook rice like normal. Put the rice in a serving dish and top with the sausage, shrimp and veggie mixture. Add the Parmigiano-Reggiano.