Shrimp pasta with tomato cream sauce

Shrimp pasta with tomato cream sauce


1/2 a pound of raw shrimp (shelled and deveined)
1/4 cup of smoked sausage (diced)
1/2 a cup of whole mushrooms (diced in quarter pieces
6 oz of dried linguine
3/4 cup of whipping cream
3 tablespoons of fired roasted diced tomatoes
1/2 cup of chicken stock
Salt, pepper and garlic to taste
Basil (optional)
2 tablespoons of white wine

Heat sauté pan and add 1 tablespoon of olive oil. Add mushrooms, sausage and sauté for 1-2 minutes, then add shrimp. Season with salt, pepper, garlic and accent. Sauté for 1-2 minutes. Remove mixture from pan, add cream, chicken stock, tomatoes and wine-allow sauce to come to a boil and reduce down for 3-5 minutes. After sauce has reduced down, add 1 tablespoon of chunks of whole butter and add fresh basil.
Plate cooked pasta, then add shrimp, mushroom and sausage mixture and add tomato cream sauce. Top with fresh green onions and Parmesan cheese.

Chef Donnell Johnson C.E.C.

GDA Cooking - February 25, 2011