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Shrimp and Sausage Pasta Caprese

Shrimp and Sausage Pasta Caprese


For the Garlic Sauce:

1 tsp. light olive oil

¾ oz. garlic, fresh, chopped

6 oz. white wine

8 oz. butter, unsalted, softened

¼ tsp. kosher salt

2 oz. fully cooked Italian sausage, large chunk, spicy

1 tsp. light olive oil

6 shrimp, peeled, deveined, tail on (26-30 per lb.)

6 oz. angel hair pasta, cooked al dente

3 oz. cherry tomatoes, cleaned, cut into quarters

1/8 tsp. kosher salt

1 pinch ground white pepper

1 pinch crushed red pepper flakes

2 oz. fresh mozzarella cheese cubes, 1-2"

¼ oz. basil, fresh, julienned

  1. For the garlic sauce: Heat olive oil in sauce pot over medium heat. Add garlic and sauté for 1 minute. Immediately add white wine, bring to a boil and then turn down to a simmer. Continue to simmer until there is almost no liquid left in the sauce pot. Remove sauce pot from heat and whisk in butter. Season with kosher salt and hold hot at or above 135°F.

  2. Arrange frozen sausage crumbles in a single layer on a parchment lined sheet pan. Cover tightly and slack in cooler between 32°F and 36°F prior to use.

  3. To assemble single serving: Heat olive oil in a sauté pan over medium-high heat. Once hot, add the shrimp and sausage and sauté for 2-3 minutes or until the shrimp are partially cooked on both sides and sausage begins to brown.

  4. Add in 2 oz. of garlic sauce and simmer for 1 minute. Add in the heated angel hair pasta (dunk pasta in boiling water and drain well) and allow to simmer for 1 minute.

  5. Toss in cherry tomatoes, kosher salt, white pepper, crushed red pepper flakes, 1 ½ oz. of the fresh mozzarella cheese and ⅛ oz. of the basil, and quickly toss together. Arrange the pasta in a serving dish, placing the shrimp atop the pasta. Garnish with the remaining ½ oz. fresh mozzarella cheese and the remaining ⅛ oz. of basil.

Photo and recipe: Bonici — The Pizza Brand for Tyson Food Service

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