Pasta with Andouille, Shrimp and Arugula

Cured sausage with shellfish is a wonderful combination (think of a Spanish paella) and since I have some andouille sausage in the freezer, I know it will be great with fresh shrimp with garlic and olive oil.  To add a bright green note to the dish, I’ve added some chopped arugula.  The arugula wilts into the hot pasta and adds its lemony bite to the fatty rich flavors of the sausage and shrimp.  Some toasted garlic and lots of olive oil give the dish a deep satisfying flavor and texture.

This is a quick, simple dish that can easily be ready in the time it takes to cook the pasta. Because it has a generous amount of greens in it, it can serve as a one-dish meal in itself.

Pasta with Andouille, Shrimp and Arugula

serves 4

1 lb dried fettucine

1 lb shrimp, cleaned and cut into bite-size pieces

1 link cured andouille sausage, cut into 1/4″ slices

4 cloves garlic, sliced thinly

4 tbls  olive oil

2 tbls fresh chopped parsley

1/2 c white wine

2 bunches arugula, cleaned and sliced crosswise into 1/2″ ribbons

While pasta is boiling, in a broad skillet over low heat, brown the andouille and garlic together until the garlic is just beginning to color.

Add the shrimp and saute for about 3 – 4 minutes.  Turn up heat, add white wine and reduce for a minute.  Sprinkle with parsley and set aside until pasta is almost cooked.

When pasta is about a minute shy of done,  add arugula to the skillet and turn heat to high.

Top with hot pasta, a half-cup of pasta cooking water and a drizzle of olive oil.  Toss and saute for about  30 seconds.  Serve with plenty of grated parmiggiano.

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