Pasta with Sausage, Shrimp, and Pepperoncini

Pasta with Sausage, Shrimp, and Pepperoncini

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  • 1 pound spicy Italian sausages, casings removed
  • 1/2 cup sliced pepperoncini plus 1 cup liquid from jar
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 24-ounce jar marinara sauce
  • 3/4 cup heavy whipping cream
  • 1 pound uncooked large shrimp, peeled, deveined
  • 3 tablespoons grated Asiago cheese
  • Sliced fresh basil (for garnish)
  • Additional grated Asiago cheese

Recipe Preparation

  • Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add pepperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add peperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.

  • Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.

  • Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate, adding reserved cooking liquid by tablespoonfuls to thin if sauce is too thick. Transfer to bowl. Sprinkle with basil and additional cheese.

Recipe by Storie Street Grille Blowing Rock NC

Nutritional Content

One serving contains: Calories (kcal) 546.1 %Calories from Fat 47.3 Fat (g) 28.7 Saturated Fat (g) 12.3 Cholesterol (mg) 178.2 Carbohydrates (g) 43.7 Dietary Fiber (g) 3.7 Total Sugars (g) 2.5 Net Carbs (g) 40.1 Protein (g) 28.1 Sodium (mg) 1156.4Reviews Section

Pasta with Sausage, Shrimp, and Pepperoncini - Recipes

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Shrimp, Pinenut, and Pepperoncini Spaghetti

Who doesn’t love Italian food? If you are like me, you are a sucker for anything pasta but try to limit your pasta intake because most of it is loaded with unhealthy carbs and cheese. Fortunately, this delicious and simple Italian recipe is heart-healthy and loaded with tons of fiber. Give it a try!

Since today was my day off from work, I knew I had to cook something healthy, delicious, and doesn’t require a ton of time and energy. I love pasta recipes because for the most part, they are pretty quick and easy to prepare. I really surprised myself with this recipe because it hits flavors all across the board. The perfectly-cooked shrimp, crunchy pine nuts and pepperoncini, and the heat from the red pepper flakes will take your palate on a culinary adventure. Each element and flavor of this dish compliments each other so well.

If you aren’t familiar with pepperoncini peppers, they are Italian hot peppers, also called Tuscan peppers, which almost resemble banana peppers. They are slightly sweet in flavor but also have a little bit of heat to them. Most of the time, you see these peppers pickled in jars and are often used in antipastos. I love the pop of heat and flavor they add to this dish. This recipe is loaded with heart-haelthy fiber from the whole wheat noodles and spinach.

For this recipe you will need:

1 lb uncooked shrimp, peeled and de-veined
1 small shallot, minced
2 cloves garlic, minced
1/2 cup white wine
1/2 cup low sodium chicken stock
1/4 cup pepperoncini peppers, chopped
1 cup baby spinach
1 tsp red pepper flakes
1/4 cup pine nuts
Grated parmesan cheese
1 package whole wheat spaghetti
Salt and pepper to taste

Bring a large pot of salted water to a full boil. Cook noodles until al dente. In a large sauté pan, cook the shrimp on both sides until they turn pink. Sprinkle with salt and pepper and remove from the pan so they do not over cook and become rubbery. Set aside. Then, sauté the shallot over medium heat until tender, about 2-3 minutes. Add the minced garlic and cook until fragrant, about 2 minutes. Degalze the pan with the white wine and reduce by half. Add the chicken stock, pepperoncini peppers and red pepper flakes and bring to a simmer. Simmer for 5-10 minutes before returning the shrimp to the pan. Add the spinach to the pan, allowing it to wilt. Add the noodles and pine nuts to the pan and toss to coat them with the sauce. Sprinkle with parmesan cheese and season with salt and pepper to taste.

That’s it! I hope you love this quick, easy, and healthy recipe as much as I do. Bon Appetit!

Whether you choose sweet Italian sausage, spicy Spanish chorizo, Polish Kielbasa, or German bratwurst, sausage is a hearty and flavorful protein to cook with. And it can be made from many different types of meat, such as beef, pork, or even chicken. Its many varieties make it the perfect option for a number of our favorite meals. Here, we're sharing new and inspiring ways to transform pizza, pasta, and seasonal vegetables into something spectacular&mdashall you need to do is add sausage!

Start with a simple sheet-pan dinner, such as the Roasted Sausages with Cabbage and Squash, pictured here. In this one-pan meal, which is perfect for fall, Italian sausage roasts alongside green cabbage, red onion, and kabocha squash. Another easy, family-friendly winner is our recipe for Orecchiette with Sausage, Chard, and Parsnips it's just as comforting as it sounds. The rich, fatty flavors from the sausages enhance every bite.

With a multitude of varieties and culinary applications from around the world, sausage is a staple in a number of cuisines, including French food&mdashmost notably for Cassoulet, a pork and beans dish. We have two iterations&mdashthe classic version that takes a total of 18 hours to make (but trust us, it's worth it), or a recipe for Pork Sausages and White Beans that comes together in just over one hour, but still brings major flavor. Whichever one you choose, your guests certainly won't be disappointed. Of course, one of the most popular pizza toppings is sausage, but our pizza recipes are far from ordinary. Make a spectacular Sausage, Mushroom, and Pickled-Pepper Pizza instead of picking up a pie from your local joint&mdashit's a sheet pan pizza that your whole family will enjoy.

Want to start spicing up your dinner routine? Try these tasty, family-friendly recipes featuring sausage and be prepared to wow your loved ones.

The Skinny on Pasta with Sausage, Peppers, Onions & Mushrooms

When I want to get dinner on the table in 45 minutes or less, I often turn to recipes like this quick and easy pasta dish. The sauce comes together in about the time it takes to boil water and cook the pasta.

In addition to having great flavor, this pasta also got a lot less fat because it uses fully cooked Italian turkey sausage instead of pork.

Experiment until you find a flavor and brand that your satisfied with. I hope you enjoy this as much as we did!

According to my calculations, each serving has 331 calories and:

8 *SmartPoints (Green plan)
8 *SmartPoints (Blue plan)
8 *SmartPoints (Purple plan)
8 *PointsPlus (Old plan)

Curious about Weight Watchers new myWW Green , Blue and Purple plans? Watch this short video to learn more:

If you like this lightened up pasta with sausage, peppers, onions and mushrooms, be sure to check out my other Weight Watchers friendly recipes including Sausage Pasta with Vegetables, Cherry Tomato Pasta with Spinach & Sausage, Artichoke & Spinach Baked Pasta, Pasta with Italian Chicken Sausage & Kale and Crock Pt Cajun Sausage Pasta Sauce

If you’ve made this Italian Sausage and Peppers with Pasta, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.

How to Make Italian Pasta Salad

This Cold Pasta Salad with Italian Dressing is pretty straightforward, but here are some helpful tips and tricks!

  • It is important to not overcook your tortellini – you want it al dente so it still has a little bite otherwise it will fall apart when tossed.
  • To stop your pasta from cooking after it’s removed from the heat, rinse and drain it in cold water.
  • After pasta is drained, immediately add it to a large bowl then toss it with half of the dressing. By tossing it with dressing while it’s still slightly warm, it soaks in even more zesty flavor and the dressing also keeps the tortellini from sticking together.
  • If you are serving immediately, you can go ahead and add all your chopped goodies and the desired amount of remaining dressing, HOWEVER, I highly recommend chilling for at least 30 minutes. A chilled salad tastes far superior than a room temperature one and this gives some time for the flavors to meld.

9 Guilt-Free Pasta Recipes

Hot pasta dishes, cold pasta salads. the following recipes run the temperature gamut. But what doesn't change? The fact that you can feel good about these healthy, delicious meals.

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes

3 slices bacon
2 pt cherry or grape tomatoes, quartered
4 oz part-skim mozzarella, diced
3 Tbsp sherry wine vinegar
2 Tbsp extra virgin olive oil
1 sm clove garlic, minced
¾ lb chiocciole or rigatoni
¾ c sm basil leaves

1. COOK bacon in skillet over medium heat until crisp, about 6 minutes. Drain on paper towels and break into bite-size pieces.
2. STIR together tomatoes, cheese, vinegar, oil, and garlic in large serving bowl.
3. COOK pasta per package directions. Drain and immediately add to serving bowl with three-quarters of the basil. Toss until well combined and season to taste with salt and pepper. Top with bacon and remaining basil.

NUTRITION (per serving) 383 cal, 15 g pro, 47 g carb, 3 g fiber, 14.5 g fat, 4.5 g sat fat, 203 mg sodium

PREP TIME: 10 min
TOTAL TIME: 25 min

2 Tbsp olive oil
2 links Italian-style turkey sausage, casings removed
1 Tbsp minced garlic
¾ c dry white wine
8 oz whole wheat rotini
1 can (15 oz) cannellini beans, rinsed and drained
2 Tbsp chopped drained oil-packed sun-dried tomatoes
10 oz baby kale
Red-pepper flakes

1. HEAT 1 Tbsp of the oil in large skillet over medium-high heat. Cook sausage, breaking into bits, 4 minutes. Transfer to bowl. Cook garlic in skillet, stirring, 1 minute. Add wine off heat and simmer until reduced by half, 2 minutes. Remove from heat.
2. COOK pasta, reserve ¾ cup cooking water, and drain. Add sausage, pasta, beans, tomatoes, and reserved cooking water to skillet. Gradually add kale and cook until just wilted, about 3 minutes.
3. SEASON and top with red-pepper flakes and remaining 1 Tbsp oil.

NUTRITION (per serving) 329 cal, 13 g pro, 43 g carb, 7 g fiber, 9.5 g fat, 0.5 g sat fat, 263 mg sodium

PREP TIME: 15 minutes
TOTAL TIME: 30 minutes

¾ lb asparagus, trimmed
3 oz goat cheese or part-skim ricotta
¼ c extra virgin olive oil
3-4 Tbsp fresh lemon juice
2 Tbsp heavy cream
5 pepperoncini, rinsed, seeded, and chopped
¾ lb gemelli or rotini
10 oz frozen sweet peas, thawed
5 oz baby arugula, chopped
1 c sliced radishes
1 c chopped chives

1. COOK asparagus in large pot of boiling water until tender, 3 minutes. Transfer asparagus to bowl of ice water, reserving cooking water (do not empty pot). Drain cooled asparagus and cut into 1½&rsquo&rsquo pieces.
2. WHISK cheese, oil, juice, cream, and ½ cup of the cooking water in large bowl. Stir in pepperoncini.
3. RETURN water in pot to a boil. Add pasta and cook per package directions, stirring in peas during last minute of cooking time. Drain in colander and add to bowl with asparagus, arugula, radishes, and chives. Toss until just combined. Season.

NUTRITION (per serving) 406 cal, 14 g pro, 53 g carb, 5 g fiber, 15.5 g fat, 4.5 g sat fat, 256 mg sodium

PREP TIME: 10 min
TOTAL TIME: 30 min

3 slices uncured organic bacon or turkey bacon
3 med leeks, white and pale green parts sliced (4 c) (Tip: Swish the sliced leeks in water to rinse out the grit)
1½ c frozen peas
12 oz bow tie pasta
2 lg eggs
½ c finely grated Parmesan

1. COOK bacon in large skillet until crisp. Drain on paper towels and crumble. Remove all but 1½ Tbsp fat from skillet. Cook leeks over medium heat, stirring, until golden, 7 minutes. Add peas and cook 3 minutes. Reserve in skillet off heat.
2. COOK pasta, reserve 1 cup cooking water, and drain.
3. Whisk together eggs, 1/4 cup of the cheese, 1 tsp pepper, and reserved cooking water.
4. ADD egg mixture and pasta to skillet. Cook, stirring, over medium-low heat until eggs are just cooked through and pasta is well coated, 3 minutes. Season to taste and top with reserved bacon and remaining ¼ cup cheese.

NUTRITION (per serving) 360 cal, 15 g pro, 52 g carb, 3 g fiber, 9 g fat, 3 g sat fat, 244 mg sodium

PREP TIME: 15 minutes
TOTAL TIME: 30 minutes

¼ c 2% Greek-style yogurt
¼ c finely grated Parmesan
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1 ¼ tsp anchovy paste
1 tsp Dijon mustard
1 clove garlic, minced + 1 clove garlic, halved
1 lb sm boneless, skinless chicken breast halves
2 romaine hearts, halved
4 oz bread, cut into slices
½ lb penne
¼ c sliced radicchio

1. WHISK first 6 ingredients and minced garlic in bowl. Season to taste.
2. GRILL chicken, romaine, and bread (in batches) on lightly oiled grill over medium heat, turning, until bread is toasted and romaine is well marked, about 3 minutes, and chicken is cooked through, about 12 minutes. Rub bread with halved garlic clove and tear into pieces. Slice chicken.
3. COOK pasta per package directions. Drain and toss in bowl with chicken, romaine, radicchio, and dressing. Top with bread. Season.

NUTRITION (per serving) 357 cal, 26 g pro, 41 g carb, 3 g fiber, 9.5 g fat, 2 g sat fat, 360 mg sodium

PREP TIME: 10 minutes
TOTAL TIME: 25 minutes

½ lb baby zucchini, halved
½ lb eggplant, cut into ⅓&rdquo-thick rounds
½ lb red onions, cut into ¼-thick slices
½ lb cellentani or rotini
½ c basil pesto
3 Tbsp sliced, dry-packed sun-dried tomatoes
3 Tbsp pine nuts, toasted

1. PREPARE lightly oiled grill for medium heat (or use grill pan). Coat zucchini, eggplant, and onions on both sides with olive oil spray, and season with salt and pepper to taste. Grill vegetables (in batches if necessary), turning, until golden brown and tender, about 6 minutes. Transfer to cutting board and cut into bite-size pieces.
2. COOK pasta per package directions. Drain and immediately toss in serving bowl with pesto, tomatoes, and grilled vegetables. Season to taste with salt and pepper. Sprinkle with pine nuts.

NUTRITION (per serving) 307 cal, 11 g pro, 38 g carb, 4 g fiber, 13 g fat, 3 g sat fat, 168 mg sodium

PREP TIME: 10 min
TOTAL TIME: 25 min

2 c shredded cooked chicken breast
1½ c reduced-sodium chicken broth
¼-½ c refrigerated basil pesto
10 oz fettuccine, preferably whole wheat
1-2 Tbsp fresh lemon juice
¼ c pine nuts or walnuts, toasted (optional)
1-2 Tbsp extra virgin olive oil

1. STIR together chicken, broth, and ¼ cup of the pesto in large, deep skillet.
2. COOK pasta, drain, and add to skillet with lemon juice to taste. Cook over medium heat, stirring, until heated through, about 3 minutes.
3. SEASON to taste with salt and pepper and top with nuts (if using). Drizzle with oil and dollop with remaining ¼ cup pesto, as desired.

NUTRITION (per serving) 497 cal, 34 g pro, 55 g carb, 7 g fiber, 15.5 g fat, 3 g sat fat, 354 mg sodium

PREP TIME: 5 min
TOTAL TIME: 30 min

2 pt cherry tomatoes, halved
1 Tbsp chopped fresh rosemary or basil
2 Tbsp extra virgin olive oil
10 oz whole wheat penne
2 cloves garlic, minced
1½ Tbsp balsamic vinegar

1. HEAT oven to 425°F. Toss tomatoes with rosemary and 1 Tbsp of the oil on large sheet pan. Roast until wilted and beginning to brown, 20 minutes.
2. COOK pasta, reserve ¼ cup cooking water, and drain. Add pasta, tomato mixture, garlic, vinegar, and cooking water to pot and simmer 2 minutes.
3. SEASON to taste with salt and pepper and drizzle with remaining 1 Tbsp oil.

PREP TIME: 20 minutes
TOTAL TIME: 30 minutes

6 Tbsp fresh lime juice
5 Tbsp fresh orange juice
4 thin scallions, chopped
2 Tbsp seasoned rice vinegar
1 Tbsp dark sesame oil
¼ tsp red-pepper flakes
2 lg carrots, grated
½ lb cooked, peeled, and deveined shrimp, halved
½ lb jumbo lump crabmeat, picked over for shells
¼ c mint leaves
¼ c cilantro leaves
¾ lb farfalle (bow ties)
4 Tbsp sesame seeds, toasted

1. WHISK together first 6 ingredients in large serving bowl. Gently stir in carrots, shrimp, crabmeat, mint, and cilantro.
2. COOK pasta per package directions. Drain and immediately add to serving bowl, tossing until well combined. Add 2 Tbsp of the sesame seeds, season to taste, and toss. Sprinkle with remaining 2 Tbsp seeds.

NUTRITION (per serving) 363 cal, 25 g pro, 50 g carb, 3 g fiber, 7 g fat, 0.5 g sat fat, 354 mg sodium

Recipe Summary

  • ½ pound shrimp, peeled and deveined
  • ½ lemon, juiced, or to taste
  • 2 teaspoons olive oil
  • salt and ground black pepper to taste
  • 1 (16 ounce) package orecchiette pasta
  • 2 cups fresh basil
  • 2 tablespoons pine nuts (Optional)
  • 4 cloves garlic
  • ¼ cup grated Romano cheese
  • 2 tablespoons olive oil
  • ½ pint Champagne tomatoes, halved

Toss shrimp with lemon juice and 2 teaspoons olive oil in a small bowl. Season with salt and pepper let sit for 10 minutes.

Bring a large pot of salted water to a boil. Add orecchiette and cook uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 13 minutes.

While the pasta is cooking, pulse basil, pine nuts, and garlic in a blender. Add Romano cheese pulse until combined. Drizzle in olive oil slowly and blend until smooth. Season with salt and pepper.

Drain pasta and mix with pesto add tomatoes.

Cook shrimp in a nonstick skillet over medium heat until they are bright pink on the outside and the meat is opaque, about 3 minutes. Add to pasta.

Recipe Summary

  • 6 slices bacon, cut into small pieces
  • ⅓ cup minced shallots
  • 1 red bell pepper, minced
  • 1 (8 ounce) package cream cheese, softened
  • 1 tablespoon milk
  • 32 ounces pepperoncini

In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.

In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.

In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.

Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.