Shrimp and sausage pasta Essay

Shrimp and Sausage Pasta



Serve with romaine and hard rolls.



1/4 cup (1/8 lb.) butter or margarine



1/2 pound hot or mild Italian sausages



1 clove garlic, minced or pressed



Water



4 ounces capellini or vermicelli


1 tablespoon salad oil



6 ounces (1 cup) small cooked deveined shrimp



1 cup (4 to 5 oz.) grated Parmesan cheese



1/8 teaspoon ground nutmeg



Salt and pepper



Melt 1 tablespoon butter in an uncovered 4- to 6-cup ovenproof serving dish in a 200| oven. Remove sausages from casings; crumble into
a 10- to 12-inch frying pan. Add remaining 3 tablespoons butter and
garlic. Brown sausages, uncovered, on medium-high heat, stirring
occasionally, about 10 minutes.



Meanwhile, boil 3 inches water in a 4- to 5-quart pan. Add pasta
and oil; boil, uncovered, until pasta is tender to bite, 5 to 7 minutes;
drain.



Remove sausages from heat and stir in shrimp, pasta, Parmesan, and
nutmeg; add salt and pepper to taste. Pour into warmed serving dish and
serve at once. Makes 2 servings.



Photo: Thin, hot pasta strands with shrimp and sausage make a
super-fast supper for two