Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining. Drain the pasta and set aside.
2. Sear the Sausage:
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook for 5-7 minutes, stirring occasionally, until nicely browned. Remove the sausage with a slotted spoon and set aside on a plate.
3. Sauté the Vegetables:
In the same skillet with the sausage drippings, add the sliced onion and bell peppers. Cook for 4-5 minutes, until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Cook the Shrimp:
Push the vegetables to one side of the skillet. Add the shrimp to the empty space and season them with paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook. Remove the shrimp and vegetables to the plate with the sausage.
5. Create the Sauce:
Reduce the heat to medium-low. Pour the heavy cream into the skillet and bring it to a gentle simmer. Gradually whisk in the mozzarella and ½ cup of the grated Parmesan cheese until the sauce is smooth and creamy.
6. Combine and Serve:
Add the drained pasta, cooked sausage, shrimp, and vegetables back into the skillet with the cheese sauce. Toss everything together until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Season with additional salt and pepper to taste.
7. Garnish and Serve:
Garnish with the remaining ½ cup of Parmesan cheese and a generous sprinkle of fresh parsley. Serve immediately.
Instructions
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining. Drain the pasta and set aside.
2. Sear the Sausage:
While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook for 5-7 minutes, stirring occasionally, until nicely browned. Remove the sausage with a slotted spoon and set aside on a plate.
3. Sauté the Vegetables:
In the same skillet with the sausage drippings, add the sliced onion and bell peppers. Cook for 4-5 minutes, until they begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.
4. Cook the Shrimp:
Push the vegetables to one side of the skillet. Add the shrimp to the empty space and season them with paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Cook for 1-2 minutes per side, just until they turn pink and opaque. Be careful not to overcook. Remove the shrimp and vegetables to the plate with the sausage.
5. Create the Sauce:
Reduce the heat to medium-low. Pour the heavy cream into the skillet and bring it to a gentle simmer. Gradually whisk in the mozzarella and ½ cup of the grated Parmesan cheese until the sauce is smooth and creamy.
6. Combine and Serve:
Add the drained pasta, cooked sausage, shrimp, and vegetables back into the skillet with the cheese sauce. Toss everything together until evenly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Season with additional salt and pepper to taste.
7. Garnish and Serve:
Garnish with the remaining ½ cup of Parmesan cheese and a generous sprinkle of fresh parsley. Serve immediately.
