Spicy Shrimp, Sausage, & Spinach Fettuccine

This recipe popped up in my Google Reader and I knew I had to make it. We already had everything on hand so it was really convenient. We didn’t really feel like the corn would be a good fit in here so we left it out. We may try it next time. All in all, this dish was easy to put together, Cancy loved it, & it made for good leftovers too. I hope you like it.

Spicy Shrimp, Sausage, & Spinach Fettuccine

1 pound fettuccine
olive oil

1 medium onion, chopped, about 1 cup

3 links of hot Italian sausage, removed from casing, about 1/4 pound

2 large garlic cloves, chopped

1 1/4 pounds of large shrimp (21 – 25/pound), peeled and deveined

4 large handfuls of baby spinach, about 4 cups loosely packed

1 cup corn ( i left this out )

1/2 cup pasta water

1/2 – 1 cup Parmesan cheese, freshly grated and not packed, plus more for serving

salt & 
pepper



Cook fettuccine in a large pot of water according to package directions. Drain pasta, reserving 1/2 cup of the pasta cooking water. Set aside.



While the pasta cooks, heat a large saute pan over medium high heat. Add 2 tablespoons of olive oil and onions and saute for about 5 minutes. Add the sausage in small pieces and the garlic and cook until until the sausage is cooked and browned.

Add shrimp to pan and cook for 2 – 3 minutes. Add spinach and cook for 3 – 4 minutes or until it is slightly wilted. Add corn and pasta water to saute pan and scrape up any bits cooked on to the bottom of the pan.

Add pasta and toss to mix. Season to taste with salt and pepper.

Place in a serving bowl and top with Parmesan cheese. Serve with extra cheese.

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5 thoughts on “Spicy Shrimp, Sausage, & Spinach Fettuccine

  1. EAT! August 25, 2009 at 2:54 pm Reply

    So glad you enjoyed my recipe. It is a great one to have in your files because the ingredients are typically on hand in a stocked kitchen.

  2. Joelen September 2, 2009 at 3:38 am Reply

    Mmm – shrimp and sausage? My husband would totally dig this!

  3. bellasbistro September 29, 2009 at 3:16 pm Reply

    Looks wonderful! I think I'm going to add this to next week's menu.

  4. August 2009 Roundup « The Random Item November 12, 2009 at 7:35 pm Reply

    [...] & Spice by Celeste, Seared Scallop Salad and Nectarine Salad with Blue Cheese from Sugarlaws, Spicy Shrimp, Sausage, & Spinach Fetuccine from SweetTea in Texas, Braised Short Ribs with Pappardelle from ToastPoint, Tortellini with [...]

  5. [...] & Spice by Celeste, Seared Scallop Salad and Nectarine Salad with Blue Cheese from Sugarlaws, Spicy Shrimp, Sausage, & Spinach Fetuccine from SweetTea in Texas, Braised Short Ribs with Pappardelle from ToastPoint, Tortellini with [...]

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