Tuesday, July 19, 2011

Linguine with Shrimp, Chicken and Sausage


This is one of those recipes I only allow myself to make once, maybe twice, a year as it does not rate high on the list of healthy dinners, but regardless it is a family favorite.  One that we typically have on vacation. A combination of several recipes, I have basically gone through and simply added all the ingredients I love and poured them all over pasta!  This is perfect for a large crowd as it feeds a bunch of people while not breaking the bank to do so.  It is also a recipe to which ingredients can be added just as easily as they can be removed so feel free to make it you own and add what you like.  I thought the next time I make this I might add some sundried tomatoes....the possibilities are endless!!

Linguine with Shrimp, Chicken and Sausage

1 1/2 pounds cooked fresh shrimp, shelled and deveined
I package Cajun style andouille sausage, cubed
1 package boneless, skinless chicken breast, cubed
sliced mushrooms
1/4-1/2 cup sherry
8 tablespoons butter
4 cloves garlic, minced
1 whole shallot, minced
1 onion, diced
1 cup heavy whipping cream
1/2 cup chopped parsley
3 tablespoons chopped fresh basil
1/2 teaspoon dried thyme
1 cup grated Parmesan cheese, divided
salt to taste
ground black pepper to taste
1 (16 ounce) package linguini pasta

Cook pasta until al dente according to package directions.  While linguine is cooking, melt butter in a large skillet. Add garlic, shallot and onion; saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Add parsley, thyme, sherry and 1/2 cup grated Parmesan cheese and continue to stir.  Season with salt and pepper to taste.

In a separate skillet, cook sausage until brown.  

Remove sausage to drain and to the drippings add the chicken.  Cook until done.  While the chicken is still cooking, add the sliced mushrooms (at this point you may need to add another tablespoon of butter).  

Once the chicken is cooked through add the chicken, mushrooms and sausage to the sauce mixture.  Finally, cook the shrimp in the same skillet in which the sausage, chicken and mushrooms were cooked.  Do not overcook the shrimp.  

Add shrimp to sauce mixture.  Lower heat, and stir in parsley, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! 

Remove sauce from heat.  Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.  Garnish with fresh basil. 



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