We had to redo our pool last year (I recommend salt water, I love it), and put in new retaining walls around the grounds. I had the brilliant idea of surrounding and mounting all sizes of ceramic pots everywhere. Now it is my duty to fill them with flowering plants. All 32 of them! Although this year I am more cognizant of what I’m planting, it is still a lot of work. All that aside, I wanted to order out tonight, but instead… I opened my refrigerator and freezer to take an account of what I could create that was simple and delicious. So here is what was created. My husband thought it was delicious and way better than takeout. I’m beginning to think I spoil him. I hope I am!
Sausage & Shrimp Pasta with Spinach Pesto
4 sweet Italian sausage links
1 lb shrimp, cleaned, de-veined, no tail
1 onion chopped
2 cloves garlic sliced
1/4 cup sun-dried tomatoes, julienne cut
1/2 cup white wine
1 pt half and half
2 Tbs spinach pesto
1/4 cup Pecorino cheese
1 lb Penne pasta
Cook pasta to desired tenderness. Take a sharp knife and cut casing off sausages. Cook in a skillet until sausage is cooked through, about 5 minutes on each side. Remove to a cutting board and slice or cut to desired bite sizes. In the same pan add shrimp and cook on medium low until the shrimp just begins to become opaque. Remove shrimp from pan and set aside. Next cook onions, garlic, and sun-dried tomatoes until tender. Add white wine and cook for several minutes, (about three). Return cut sausage to pan, add cream and heat for 5 minutes. Remove from heat and add shrimp. Serve over pasta, drizzle on pesto and shredded Pecorino cheese. Easy and delicious!