Garlic Shrimp and Sausage Linguine
By: Big Bear's Wife
Course: Main Dish
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour, 25 minutes
Makes 2 Servings
5 ounces Dreamfields Linguine
4 medium tomatoes chopped
1 teaspoon dried basil
1 teaspoon Italian seasoning +1 additional teaspoon, divided
1 tablespoon garlic powder
1 tablespoon sugar
1/2 teaspoon pepper
8 ounces reduced-fat sausage links
6 jumbo shrimp peeled and deveined
Place tomatoes in large stock pot. Stir in the basil, Italian seasoning, 1 tablespoon garlic powder, sugar and pepper. Cover and simmer over low heat for 45 minutes. Puree tomato sauce until smooth. If sauce is too thick add a small amount of water until thinned to desired consistency. Set aside, keep warm.
Meanwhile, bring a medium pot of water to a boil. Add pasta and cook according to package directions. Drain; keep warm.
Heat a medium skillet and cook sausage links until done, per package directions. Remove cooked sausage from skillet and cut into 1 inch thick coins.
Add peeled shrimp to the skillet. Sprinkle with remaining 1 teaspoon garlic powder. Cook for 3-4 minutes or until shrimp has curled and turned pink.
Add the sausage and shrimp to sauce and stir.
To plate: Swirl drained linguine onto plates. Top with garlic shrimp and sausage tomato sauce.
22 g Fat
73 g Carbohydrates
45 g Protein
5 g Saturated Fat
200 mg Cholesterol
1250 mg Sodium
11 g Dietary Fiber