Spicy shrimp and sausage pasta

Original blog post:https://greedygirlcooks.blogspot.com/2018/11/spicy-shrimp-and-sausage-pasta.html

Ingredients

1 lb dried elbow pasta

5 jerk sausages

1 lb raw shrimp peeled and deveined (tail on)

¼ teaspoon black pepper

½ teaspoon red pepper flakes

¼ teaspoon Salt

½ teaspoon Onion powder

3 tablespoon coconut oil

1 large onion minced

1 large tomato chopped

1 lime zest and juice

1 bottle sweet white wine

2 cups heavy cream

8 cloves garlic shredded

1 cup starchy pasta water

1.5 tablespoon Sugar

1 teaspoon ground Oregano

1 teaspoon Smoked paprika

½ teaspoon Cumin

¼ teaspoon black pepper

salt to taste

¼ cup fresh chopped parsley

Instructions

• Finely mince 2 of the jerk sausages and slice in larger chunks the remaining 3
• Season the shrimp with black pepper, salt, onion powder, and red pepper flakes
• In a large pan on medium high, heat the coconut oil and add the onions and minced sausages
• Once fragrant and the onions begin to soften add the shrimp
• Cook shrimp about 1 minute per side, once they begin to get pink flip them
• Remove the shrimp from the pan leaving behind the minced sausage and onion
• Add the large sausages and tomatoes and saute for 3 minutes
• Slowly add wine to the pan, about 1 cup at a time, allow it to continually reduce before adding another cup until the entire bottle of wine has been used
• While the wine is reducing this is a good time to start the cooking of the pasta
• Once the entire bottle of wine is reduced, turn the heat to medium-low and add lime juice and zest along with the heavy cream and shredded garlic
• Once this comes to a slow bubble, the pasta should be cooked, add 1 cup of the hot starchy pasta water to the sauce
• Season the sauce with sugar, oregano, salt, smoked paprika, cumin, and black pepper.
• Add the shrimp back to the sauce along with the strained pasta and stir, making sure to coat all the pasta with the sauce
• Turn off the heat and stir in the fresh parsley
• Serve

Greedy tips:

• Do not use precooked shrimp at all, you need to use raw shrimp to ensure that the shrimp is not overcooked.
• You can take the tail off the shrimp if you like, I prefer it on because they do not curl up as much.