SAUSAGE AND SHRIMP IN PINK VODKA SAUCE OVER LINGUINI
3 tablespoons olive oil
1-pound large shrimp (16/20), peeled and deveined
1 large onion, chopped
8 garlic cloves, chopped
1-pound bulk sweet Italian sausage
1 tablespoon Dish off the Block Ciao Bella Italian Spice Blend
½ teaspoon red pepper flakes
1, 28-ounce can crushed or chopped San Marzano tomatoes
¾ cup vodka
2 cups heavy cream
1 teaspoon salt
1 teaspoon black pepper
1-pound linguini pasta, cooked al dente to package directions
2 tablespoons fresh parsley, chopped
½ cup parmesan cheese for garnish and sprinkling
Heat 2 tablespoons of the olive oil in a large deep skillet over medium high heat. Pat the shrimp dry with paper towels and when the oil is very hot, add them to the pan. Quickly sear for 30 seconds on each side until they turn pink. Remove from the pan and set aside. Note – the shrimp will not be completely cooked through.
Add the remaining tablespoon of olive oil to the drippings in the skillet and cook the onions and garlic until soft and fragrant, about 3-4 minutes, stirring frequently.
Add the sausage, Italian seasoning, and red pepper flakes to the skillet and continue cooking, breaking up the meat with a spatula. When the sausage is cooked through, add the tomatoes and vodka to the pan. Bring to a boil, stirring frequently, and cook for 3- 4 minutes.
Add the heavy cream, salt and pepper to the pan. Cook on a low boil, stirring frequently, for 20-25 minutes letting the sauce reduce.
When the sauce is thick and has reduced by about ⅓, add the shrimp back to the pan and cook for 1 more minute until the shrimp is just cooked through. Add the pasta to the pan and toss well to fully coat the pasta in the sauce. Serve hot in bowls, garnished with parmesan and parsley (and a nice glass of red).