Bacon Risotto

Bacon Risotto

I was out walking Bella the other day when I found myself thinking about Bacon.

Yup– Bacon.

A totally reasonable thing to think about while walking your pup.

If you’re bacon-crazed…..

And I am.

Bacon Risotto
And then my mind quickly wandered to other things like….

How many episodes are left in Downton Abbey?

When will Jack Johnson be on tour again?

Did I turn off the bathroom light before I left home?

I’m craving risotto….

And boom. My head snapped up and the most brilliant thought of all time (well, at least for that day) came to me.

MAKE. BACON. RISOTTO.

Bacon Risotto
It was less of a thought and more of a compulsion. So I ran back to my place with my puggle in tow and jumped into the kitchen. After rendering down the bacon, I used the residual bacon grease to coat and saute the onions and Arborio rice. Heck, why not kick in as much bacon flavor as possible?

After that, it was pretty straight forward. Slowly stir in chicken stock until the rice breaks down into a rich, creamy sight. Add in a bunch of freshly grated Parmesan and then top with the crispy bacon and some parsley. I’d like to say that the parsley was to add a bit of freshness (and it did) –but really, I threw it in for color.

Then— I DUG IN!

Bacon Risotto
And man, OH man! It was awesome! Cheesy, rich deliciousness with bits of crispy, salty bacon. Why the heck have I not made this before????? But I promise you this–it won’t be the last time! And maybe I’ll throw in some peas next time as well.

Because YOLO.

Happy Monday!!!

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Bacon Risotto
Serves 4

Ingredients:

4 cups chicken stock
4 slices bacon, diced
1 cup diced white onion
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
½ teaspoon fresh thyme leaves
1 cup Arborio rice
½ cup dry white wine
¾ cup grated Parmesan cheese, more to garnish
kosher salt
black pepper
2 tablespoons minced parsley

 

Heat the chicken stock in a medium sized saucepan and keep warm over low heat.

In a heavy bottom pot over medium-low heat, slowly sauté the bacon until it becomes crispy and the fat has rendered down—about 5 minutes. Use a slotted spoon and transfer the bacon bits to a plate covered with paper towels. Reserve two tablespoons of bacon drippings in the pan and discard the rest. Sauté the onions over medium heat in the bacon drippings until translucent. Add the garlic, red pepper flakes, thyme leaves, rice and stir quickly until the rice is well coated and opaque—about 1 minute.  Stir in the wine and cook until the liquid is nearly all evaporated.

Ladle in 1 cup of the chicken broth into the rice. Simmer and slowly stir until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to simmer and stir, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy–approximately 25 minutes in total.

Stir in Parmesan until the cheese has melted. Check for seasonings and adjust with the kosher salt and pepper as needed. Spoon the risotto into dishes and top each with the crispy bacon. Grate additional Parmesan cheese on top and sprinkle parsley over each dish. Serve immediately.

Sui Gao Noodle Soup – Happy Birthday Dad!

Dad's Birthday

Our family is filled with lots of May babies—-Mom, cousie, sis-in-law, yours truly….and today is DAD’S BIRTHDAY!!!

Dad's Birthday

Dad’s family is originally from the Đà Nẵng and Huế area of Việt Nam—which in my opinion, has DEE BEST food in the country!

The son of a mason, Dad entered the Vietnamese navy and became quite the head honcho. And after our family came to the states, he enrolled at the University of Minnesota (GO GOPHERS!) and became an engineer.

Dad's Birthday

Anyone know what a layout engineer oversees?

Yeah… neither do I. 🙂 I’ve asked Dad to explain it to me a billion of times over the years but my non-science, non-mathematical mind can’t process stuff like that.

But he was awesome at it—and did I mention that he draws the best cartoons/pictures for his grand kids?

Dad's Birthday

There were definitely a lot of perks being the youngest of five kids–particularly since by the time I started junior high, my seester closest in age to me was already in college. Yes, Dad and Mom were still strict with my upbringing but quite honestly, by the time they got to me, they definitely loosened the reigns. Not to mention all of the extra treats I got since the older kids were, well…. older. 🙂

Weekend breakfasts at McDonald’s (to this day, one of my favorite guilty pleasures), excursions for sweet potato-shrimp fritters in Little Saigon……

Dad's Birthday

And one of my childhood favorites–excursions to Sam Woo Restaurant (三和), which now is a popular, thriving restaurant chain.

Sui Gao

Sam Woo is known for their Hong Kong and Cantonese style cuisine. But despite their endless menus (both from their Sam Woo BBQ Restaurant and Sam Woo Seafood Restaurant), I’ve always gravitated towards their roasted suckling pig and dumpling noodle bowls.

Sui Gao

The luscious roasted pork is lightly seasoned with five spice and topped with it’s beautifully crisped pork skin. Seester calls it “meat candy” and I’m 100% on board with that.

Sui Gao

As for their noodle bowls, I mostly see folks ordering their standard wonton noodle soup or duck noodle soups. Both are very good, but really….it’s all about their Sui Gao Noodle Soup. Often also seen as “shui kao”, “sui gow”, “sui kow” or “sui gaw”.

Sui Gao

So what’s the difference between “wontons” and  “sui gao”?

There are a ton of different explanations to this but when I asked one of the times I was at Sam Woo, they told me that sui gao, or water dumplings” should be much larger in size than standard wontons.

Sui Gao

Second, I was told that along with minced shrimp, there must be “fat” included in the filling. After a little more digging, I realized that he meant lard or chopped pork fat—both can be found in the butcher section of almost any Asian grocery store.

As for me, I opt to skip on the lard and use a fattier ground pork. I find that it still provides just enough moisture and flavor as the lard.

Sui Gao

Lastly, they told me that sui gao should have minced water chestnuts for crunch and mushrooms for richer flavor.

Are these the only differences? Well, based on my Sam Woo intel, those are the major differences. But whatever it is…they are freaking delicious.

Sui Gao

So to celebrate Dad’s Birthday, I wanted to share with you all my version of Sui Gao Noodle Soup. It’s hearty yet somehow light at the same time…and really, at the end of the day, it’s like having a comforting hug in a bowl.

Sure, it does take a few steps to make but you can definitely make large batches of the sui gao and freeze them for a rainy day. But best of all, while I was folding the dumplings, I couldn’t help but reminisce on all of the wonderful times Dad would take Mom and I for a large bowl of sui gao with roasted pork on the side.

Dad's Birthday

HAPPY BIRTHDAY DAD!!!!!  Heo Yeahhh! ❤

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Sui Gao Noodle Soup
Makes 6 bowls with additional dumplings

Ingredients:

Sui Gow Dumplings (makes approximately 40-45 dumplings):
½ pound shrimp, shelled and devined
½ pound ground pork
½ heaping cup finely chopped shiitake mushrooms
4-5 water chestnuts, rinsed and minced
1 tablespoon minced garlic
1½ tablespoon finely minced garlic
2 scallions, chopped
2 tablespoons finely minced cilantro
1 teaspoon rice flour or cornstarch
1 tablespoon mirin
2 tablespoons oyster sauce
1 tablespoon soy sauce
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ tablespoon sesame oil
1 package sui gao dumpling wrappers (round dumpling wrappers)
cornstarch

Other:
2 quarts shrimp stock
1 quart chicken stock
2 inch knob fresh ginger
½ small white onion
½ teaspoon black peppercorns
1 tablespoon soy sauce
1 tablespoon fish sauce
12 ounces fresh Chinese egg noodles
1 small bunch bok chok, trimmed and washed
4 ounces beech mushrooms or oyster mushrooms
chili oil
sesame oil
1 scallion, chopped

Prepare the sui gao. On a cutting board, chop and mince the shrimp until it becomes a paste. Transfer to a large bowl and add the remaining items (except the wrappers and cornstarch) for the sui gao filling. Mix all the ingredients until thoroughly combined. Cover with plastic wrap and set aside in the refrigerator for 20 minutes.

Prepare the broth. In a large stock pot, add the shrimp and chicken stock. Add in the ginger, onion, peppercorns, soy sauce and fish sauce. Bring the liquids to a boil and lower to a simmer. Allow the broth to simmer for 20 minutes. Taste and add more soy sauce as needed. Keep warm.

While the broth simmers, prepare the sui gao. Lay one sui gao wrapper on a flat surface. Dip your finger in water and moisten the edge of the wrapper. Place about 1 tablespoon of the filling in the center. Pick up the sui gao and fold it in half. Firmly seal the edges by pinching and pressing the edges together—try and remove as much excess air as possible. Place the filled sui gao on a baking sheet sprinkled with cornstarch or lined with parchment paper to avoid them sticking to the pan. Repeat until all of the filling has been used.

Bring another large pot of water to a boil. Boil the egg noodles according to the package until al dente. Remove the noodles from the pot (saving the boiling water) and drain in a colander. Divide the noodles amongst six bowls.

Using the same pot of boiling water, add 7-8 sui gao dumplings. Once the water comes back to a boil, lower the heat to medium. Boil the sui gao for about 7-8 minutes until they float on the surface of the water, stirring every minute or so. Transfer to a platter and cover to keep warm. Repeat until all the sui gao have been cooked.

To serve, bring the broth to a rolling boil. Drop in the bok choy and mushrooms into the stock. Allow the vegetables to cook for 45-60 seconds and then divide them amongst the six bowls. Top each bowl with 3-4 sui gao dumplings and ladle the hot broth into each of the bowls. Top each bowl with a drizzle of chili oil, sesame oil and scallions. Serve immediately.

*If you would like to freeze the sui gao, place the baking sheet directly into freezer for 4-5 hours after you have assembled them. Be sure that the dumplings are in a single layer and are not touching each other. Once the dumplings have frozen, you may transfer them to a sealed container. They can be kept in the freezer for a few months and should be cooked frozen. Add 1-2 additional minutes to the cooking time when boiling the frozen dumplings.*

Potato-Egg-Prosciutto Pizza

Potato-Egg-Prosciutto Pizza

The thing is, I rarely ever have any true vested interest with the Super Bowl. Because although my beloved Vikings may be full of heart, we don’t seem to be able to get our act together to make a showing in the big game.

Well, not since the 70’s at least. Ughh…..

Potato-Egg-Prosciutto Pizza

But that’s not to say that I don’t love to partake in all the Super Bowl festivities.

And by festivities, I mean gluttonous food and adult beverages. Hey, it would be un-American not too!

My loved ones and I typically like to get our Super Bowl parties started early so we can have a full day of indulgence. To kick-off the AM shenanigans, I wanted to come up with something that married the spirit of brunch and football. And what does that better than gorgeous eggs and pizza?!

Potato-Egg-Prosciutto Pizza

Which is fantastic because I’ve been tapped this year to be one of the twelve ambassadors for Safest Choice™ Darling Dozen and thought it was the perfect time to whip up a few recipes featuring their delicious and all natural pasteurized eggs.

I’ve sung their praises before but you can rest easy when using their eggs since their pasteurization process eliminates salmonella. Check out more healthful info about their eggs here.

Potato-Egg-Prosciutto Pizza

In my opinion, this pizza really does have all the necessary components for a savory brunch.

Cheese? CHECK!

Potatoes? CHECK!

Runny eggs? CHECK!

Pork? CHECK!

It even has some greens to make us feel a little better.

A Win-NGUYEN for sure….even if my Vikings don’t. Bleh….

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Potato-Egg-Prosciutto Pizza
Serves 2

Ingredients:

1 whole garlic head
2 tablespoons olive oil, divided
1 cup thinly sliced new potatoes
½ tablespoon minced fresh rosemary
1/8 teaspoon red pepper flakes
¾ teaspoon kosher salt, divided
6 ounces fresh pizza dough, rested and at room temperature
2 tablespoons all-purpose flour
½ tablespoon corn meal
2 large Safest Choice™ pasteurized eggs
1/8 teaspoon black pepper
2 thin slices prosciutto, torn into small pieces
2 ounces goat cheese
1 cup fresh arugula leaves

Prepare the garlic paste by preheating the oven to 400 degrees F. Peel and discard the outer skin from the garlic head. Cut off the very top part of the garlic head so that the cloves are just barely exposed. Place the garlic head on a piece of aluminum foil and drizzle 1 tablespoon of olive oil over it. Bunch the foil together to cover the garlic and roast for about 30 minutes until the cloves are golden brown. Once cooled, squeeze the cloves out of their skins into a small bowl. Using a fork, mash up the garlic so that it becomes a paste. Set aside.

While the garlic roasts, mix the potato slices, rosemary, pepper flakes and ½ teaspoon kosher salt in a small bowl. Set aside.

Once the garlic has roasted and has been removed from the oven, turn up the oven heat to 500 degrees F. Place a baking sheet on the middle rack of the oven while it preheats.

Take the pizza dough and flatten it with your hands on a floured surface. Use a floured rolling pin to gently roll the crust about 1/8 of an inch. Transfer the rolled out dough to a pizza paddle or lightly floured cutting board. Spread a thin layer of the roasted garlic over the entire pizza dough. Place the potato slices, slightly overlapped, over the top of the pizza. You’ll want to leave two small spaces uncovered where the eggs will rest.

Carefully remove the preheated baking sheet from the oven and sprinkle it with the cornmeal. Slide the pizza onto the baking sheet and bake for 20 minutes. Take the pizza from oven and crack 1 egg into each of the predetermined spots. Place the pizza back into the oven and bake for another 5-7 minutes or until the eggs have set and the crust has become golden brown.

Slide the pizza onto a large cutting board and season with the remaining kosher salt and black pepper. Top with the prosciutto pieces, goat cheese and arugula. Serve immediately.

 

NPE_DarlingDozenBadges

*DISCLOSURE: As a brand ambassador for the Safest Choice™ Darling Dozen, I was compensated for the creation of this recipe and post. However, as always, all opinions are my own.*

 

20-Minute Spicy Sausage & Mushroom Pasta

20-Minute Spicy Sausage & Mushroom Pasta

I love pasta…yeah, yeah, yeah!

Pasta is so great….yeah, yeah, yeah!

 

That’s my new pasta song. Do you like it? Well obvi you can’t appreciate the full artistry of the song by just reading it.

But trust me.

It’s going to be a Grammy hit one of these days.

20-Minute Spicy Sausage & Mushroom Pasta

This 20-minute beauty truly tops the cake! Or pasta cake…or whatever. Y’all get where I’m going with this………………

Using two of my most favorite items– spicy Italian sausage and ‘shrooms, this number comes together so quick and is so delish that it’ll be a regular staple in your weeknight dinner rotation. You can also throw in other cast members that you may have lingering in your fridge like bell peppers, carrots, zucchinis, etc.

This time around, I ended using whole wheat pasta but feel free to use whichever that tickles your fancy.

TGIF Folks!

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20-Minute Spicy Sausage & Mushroom Pasta
Serves 3-4

Ingredients:

kosher salt
½ pound dried linguine, or pasta of your choice
2 tablespoons olive oil
¾ pound hot Italian sausage, casings removed
½ cup diced shallots
1 tablespoon finely minced garlic
½ teaspoon red pepper flakes
¼ teaspoon dried fennel, crushed
¼ teaspoon dried oregano
2 cups sliced crimini or button mushrooms, roughly chopped
1 28-ounce can crushed Roma tomatoes
2-3 pinches sugar
2-3 sprigs fresh thyme
fresh grated parmesan cheese

Boil the pasta for approximately 8-10 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

While the pasta boils, heat a large skillet with the olive oil over medium-high heat. Add in the sausage and use a wooden spoon to crumble up the meat while it’s browning. Cook until the sausage is no longer pink (about 1-2 minutes) and add the shallots, garlic, pepper flakes, fennel, oregano, and mushrooms. Sauté the items together for another 1-2 minutes.

Add tomatoes with its juices and bring to a boil. Add the sugar, thyme and lower the heat to medium-low. Use the wooden spoon to crush and break apart any large pieces of tomatoes. Allow the items to simmer for 8-10 minutes. Remove the thyme sprigs.

Toss in the cooked/drained linguine, coating the pasta well. If you want a looser based sauce, add a tablespoon at a time of the starchy pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed. Plate the pasta and cover each dish with freshly shaved parmesan.

Enjoy!

 

We’re 5 Today!! Plus Bacon & Shrimp Cheesy Grits and a $100 AmEx® GiftCard GIVEAWAY!!

Bacon & Shrimp Cheesy GritsMan, oh man!

We’re F-I-V-E today!!! For real, for real— as in, I’ve been rambling about food, family, and absolutely random things for 5 YEARS!

Holy Moly!!!

Bacon & Shrimp Cheesy GritsThese past five years have been filled with quite the Foodventures and every foray into the kitchen still brings surprising successes, utter failures and always new takeaways. It’s never a dull moment!

And I kind of dig how my palette has changed over the years. Dishes I used to despise are now the ones I crave and are obsessed with making. Things I used to think I couldn’t live without are now nowhere to be found in my kitchen.

Bacon & Shrimp Cheesy GritsWhich is why for our 5th blogiversary, I opted to make this utterly decadent, stick-to-your-ribs Bacon & Cheesy Grits. Because believe it or not, I used to hate grits. Well…anything of that similar texture. Oatmeal, porridge, cream of wheat— all of it. Bleh!

But then one day, I woke up and the sun was shining, the birds were chirping, the forest animals were frolicking and a bowl of shrimp & grits somehow magically appeared in front of me.

And my life was changed. Luscious, cheesy, goodness. Mind blown.

So I’m pretty certain you’ll love them too. Not to mention it’s super easy to make.

Bacon & Shrimp Cheesy GritsAnd because y’all have stuck with me throughout these past few years and have followed my random musings, we’re having a fantabulous (did I just use that word??) $100 American Express® GiftCard GIVEAWAY for one of our lucky readers. I don’t know about you but it may come in handy with the holidays coming up.

Want to know how to win?

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There are six (6) different ways for you to enter!  Please be sure to leave a separate comment for each indicating which of the below you did: This Giveaway has ended- THANKS!

  1. Leave a comment sharing what dish do you now love but didn’t like before;
  2. Subscribe to The Culinary Chronicles & get automatic emails when new posts are published (If you already Subscribe, leave a comment indicating so);
  3. Like our Facebook Fan Page (If you already “Like” us, leave a comment indicating so); or
  4. Follow @CulinaryChron on Twitter (If you already Follow us, leave a comment indicating so); or
  5. Follow our boards on Pinterest (If you already Follow us, leave a comment indicating so); or
  6. Follow us on Instagram (If you already Follow us, leave a comment indicating so

The deadline to enter is Monday, November 17th at 5pm (PST) and the winner will be notified the next day. This Giveaway has ended- THANKS!

And with that dear friends, thanks again for all of your support and here’s to another five years of delicious and entertaining Foodventures!!!

Alohas ❤

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Bacon & Shrimp Cheesy Grits
Serves 4

Ingredients:

1 pound shrimp, cleaned and deveined
1 tablespoon hot sauce
½ teaspoon Old Bay Seasoning (or other Cajun spice blend)
¼ teaspoon cayenne pepper
½ teaspoon garlic salt
black pepper
1 tablespoon olive oil
2 scallions, chopped, more to garnish
3¼ cups low sodium chicken stock
kosher salt
1 cup grits
4 tablespoons unsalted butter, divided
½ cup shredded sharp cheddar cheese, more to garnish
3 slices bacon, diced
½ cup minced shallots
1 cup finely diced bell peppers (assorted colors)
1 tablespoon minced garlic
½ cup dry white wine
3-4 dashes Worcestershire sauce
¼ teaspoon red pepper flakes

In a bowl, mix the shrimp with the hot sauce, Old Bay Seasoning, cayenne pepper, garlic salt, ¼ teaspoon black pepper, ¼ teaspoon kosher salt, olive oil and chopped scallions. Set aside.

In a heavy bottom pot, bring the chicken stock to a rolling boil with ¼ teaspoon kosher salt. Slowly whisk in the grits and cook until the grits have thickened and become tender. For quick grits, this will take about 5-7 minutes over medium heat. For regular grits, simmer for about 25 minutes. Once done, stir in 2 tablespoons unsalted butter and cheese. Taste and adjust seasonings as needed. Cover and keep warm.

In a cast iron skillet or other heavy bottom skillet. Slowly sauté the bacon until it becomes crispy and the fat has rendered down—about 5 minutes. Use a slotted spoon and transfer the bacon bits to a plate covered with paper towels. Reserve one tablespoon of bacon drippings in the pan and discard the rest. Sauté shallots in the bacon drippings until translucent. Add the diced bell peppers and cook for an additional two minutes. Add the garlic and shrimp and cook until the shrimp just begins to turn pink—about 2 minutes. Remove the shrimp from the skillet. Turn the heat to medium high and pour in the white wine. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and reduce the liquid for 2-3 minutes. Stir in the remaining butter, Worcestershire sauce, and red chili flakes. Add the shrimp back into the skillet and allow the items to cook for an additional minute. Taste and season as needed.

Divide the cheesy grits amongst four bowls and top each mound with the shrimp mixture. Sprinkle each bowl with the additional cheddar cheese, scallions and crispy bacon. Serve immediately.

Stone Fruit & Prosciutto Salad

Stone Fruit & Prosciutto Salad

Dear Summer,

Please don’t ever leave.

I love how you bring the bright, radiant sun out to warm us.

I love how you encourage me to wear flip flops every day (even to work).

And I love how you bring out the incredible sweetness and intense flavor to stone fruits. It makes me want to eat them all the time! Nectarines, peaches, plums, pluots….oh, the endless possibilities!

Stone Fruit & Prosciutto Salad

And Summer, you also inspire me to eat light and fresh dishes. So I decided to take your hint and threw some delectable stone fruits into some greens. A salad filled with all types of mixed greens to give that peppery verdant flavor, a needed savory element with the thin prosciutto slices, a salty & nutty profile from the parmesan cheese and much needed texture from the chopped pistachio nuts.

I don’t even bother with a vinaigrette. Instead, I opt for a bit of freshly squeezed lemon juice for acidity and a drizzle of EVOO for that needed richness.

Divine.

So Autumn, please push the snooze button a few more times to allow my Summer to stay a bit longer.

xoxo.

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Stone Fruit & Prosciutto Salad
Serves 1

Ingredients:

2 cups mixed greens (arugula, romaine, baby spinach, etc)
¼ cup sliced peaches
¼ cup sliced nectarines
¼ cup sliced plums or pluots
2 thin slices prosciutto, torn into pieces
1 tablespoon roughly chopped pistachio nuts
1 ounces parmesan cheese shavings
juice of 1 lemon wedge
1 tablespoon quality extra virgin olive oil
2 pinches kosher salt
2 pinches coarse black pepper

Plate the first seven items on a serving dish. Squeeze the lemon juice over the plate, followed by the drizzling of olive oil. Season with the kosher salt and black pepper. Enjoy!

Spicy Shrimp and Sausage Pasta — Surf & Turf Made Easy!

Spicy Shrimp & Sausage Pasta
Now let me admit this to you.

Some girls love flowers delivered to their door and some gals love chocolate.

Me?

You’d have my attention with a nice bottle of vino or meat. 🙂

Yes, you read that correctly.

 

DSC_0047

So when our friends at Farmer John sent over a box of their latest Cheese & Wine Flavor Smoked Sausage, I squealed with joy.

Seriously…squealed.

Not only because I was so excited to try it out but we coincidentally were having our monthly Sunday Family Dinner just a few days after. Complete divine intervention since a part of our menu required for us to bust out our beloved habachi grills.

DSC_0090

It was perfect since our proteins mainly consisted of seafood (calamari, prawns, shellfish, lobster) and sausage was a much welcomed addition.

We sliced a few links up and threw them on the habachi which imparted even more of a smoky flavor. The sausage itself turned out to be a tad on the sweeter side (likely because of the wine) but it paired well with the salty-briny seafood.

So when it came time for me to use the sausage in a dish, I wanted to make sure to balance out the flavors.

Cue in spices, herbs and tomatoes.

 

Spicy Shrimp & Sausage Pasta

I played around with a few ideas and decided to use the browned sausage with a heavily spiced shrimp in a tomato sauce.

I finished the whole sha-bang with a mountain of fresh herbs and tossed it with linguine — a pasta that can hold up to a hearty sauce.

 

Spicy Shrimp & Sausage Pasta

It. Was. Delish.

Don’t believe me?

Well…shame on you!

Because it was.

Fo’ reals!

Spicy Shrimp & Sausage Pasta

The entire dish was then showered with a mound of freshly shaven parmesan cheese….and then I paused…..

Because when you make happy things in your kitchen, it deserves a moment of silence…

Followed by a serious dance-it-out session and a swig of chianti…or whatever you’re sipping on.

It’s completely mathematically sound.

Spicy Shrimp & Sausage Pasta

And yes, all of the flavors balanced out perfectly.

The salty, sweet sausage paired well with the spicy shrimp. The acidic tomato sauce with its aromatics added the much needed punch to the dish. And the cheese—well, the cheese added love.

Obvi.

Much thanks again to our friends at Farmer John – we love ya!

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Spicy Shrimp and Sausage Pasta
Serves 6-8

Ingredients:

½ pound shrimp, cleaned and deveined
½ teaspoon Old Bay Seasoning (or other Cajun spice blend)
¼ teaspoon cayenne pepper
black pepper
½ teaspoon garlic salt
kosher salt
olive oil
1 pound smoked sausage (I used Farmer John® Wine and Cheese Sausages), sliced
¼ cup sliced shallots
1 tablespoon minced garlic
½ teaspoon red pepper flakes
2 tablespoons tomato paste
¼ cup white wine
1 28-ounce can crushed Roma tomatoes
5-6 fresh thyme sprigs
½ tablespoon chopped fresh oregano
1 pound dried linguine
¼ cup chopped Italian parsley
1 cup parmesan (shaven, grated, etc.)

In a bowl, mix the shrimp with the Old Bay Seasoning, cayenne pepper, ¼ teaspoon black pepper, garlic salt, ¼ teaspoon kosher salt and 1 tablespoon olive oil. Set aside.

Heat 2-3 tablespoons oil in a heavy bottom, deep skillet (or pot) to medium. Add the sausage slices and brown on both sides. Toss in the shrimp and cook until they turn pink – approximately 2 minutes. Remove the contents to a clean bowl and set aside.

Add the shallots to the skillet and cook for a minute before adding the garlic. Cook for a minute and stir in red pepper flakes. Add tomato paste and cook for an additional 2-3 minutes. Turn the heat to high and pour the wine into the skillet. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and reduce the liquid for 2-3 minutes on the high heat.

Add tomatoes with its juices and bring to a boil. Once it comes to temperature, lower the heat to medium-low. Use the wooden spoon to crush and break apart any large pieces of tomatoes. Stir in the thyme and oregano and simmer the sauce, partially covered for 20 minutes.

While the sauce cooks, boil the linguine for approximately 10-12 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

Stir the shrimp and sausage into the simmered tomato sauce. Toss in the cooked linguine, coating the pasta well. If you want a looser based sauce, add a tablespoon at a time of the pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed.

Plate the pasta and sprinkle each dish with parsley and the freshly shaved parmesan.

Enjoy!

 

 **Disclosure: I did receive products from Farmer John, but as always, my opinions are my own.**