Sundried Tomato Pesto with Andouille Sausauge, Mushrooms, and Prawns

After our recent successful spotted shrimp season we had last weekend, I thought what can I do with these prawns/shrimp?  I had left over Andouille sausage from my oyster competition.  I had a nice jar of sun-dried tomato pesto in the pantry.  No problem, I got this.  First I clean my shrimp.  What I do here is I take them out of the freezer, bring a pot to boil, add 1/4 of salt, then add shrimp.  They will begin to float in 3 minutes.  I remove them and place them in a bowl of ice water, then I clean them by removing their shells, etc.  Place them on a plate and put in fridge.

Cleaned and ready for fridge for later.
Cleaned and ready for fridge for later.

This is a pretty easy recipe and it goes quick and easy.  Less than five minutes if you have your shrimp ready.

Servings for 4:

  • 1 pound of fresh fettuccine noodles.  (I make mine, but try to buy the best quality of fresh fettuccine noodles you can).
  • 1/2 pound of fresh prawns
  • 1 cup of sliced button mushrooms (I have not gone morel hunting yet, but when I do they are going into this dish).
  • 3 chopped garlic cloves
  • 1 tablespoon of butter
  • 3/4 cup of sliced Andouille sausage, about an 1/8 inch thick.  I cut enough to layer the pan I am using to cook them in.  The sausage is like a big hot dog, not ground meat.
  • 1/4 cup of sun-dried Tomato Pesto, or an 8 oz. jar.   You can find this anywhere, usually in the Italian section.  You can also make it using sun-dried tomatoes, instead of Basil.
  • 1/4 cup of parmesan cheese to touch up the dish after plating.
  • sea salt for touching up dish.

Bring a pot of water, seasoned with salt to boil.  Place mushrooms and garlic and butter in pan and sauté for five minutes.

Mushrooms and garlic.
Mushrooms and garlic.

Layer another pan with the sliced Andouille sausage, bring to medium high heat and cook both sides of sliced sausages for 2 minutes each side or until brown.  Then remove, leaving the little bit of grease in the pan.

Add pasta to boiling water for 3-5 minutes based off what kind of fettuccini you have.

Add shrimp to pan you removed sausage on and stir shrimp in sauce for 2 minutes on medium high heat.  Then add your mushrooms and garlic and sausage to that same pan and remove from heat.

Mix the melody around in the pan to incorporate all the flavors.
Mix the melody around in the pan to incorporate all the flavors.

Drain the pasta, and put back into pot and mix in your sun-dried tomato pesto.  Just a tablespoon at  a time until all the noodles are coated.  Mix well then plate the pasta, then a good scoop of the mixture in the pan on top.  Finish with a little touch of sea salt and  parmesan cheese on top and serve.

 

I hope you try this one, it is a good way to enjoy your bounty from the Hood Canal shrimping season.  The dish is simple, with lots of flavor and a little touch of heat from the sausage.  It is balanced well and there was no plate empty left behind.

The Hunting Chef

This is what I am talking about!!
This is what I am talking about!!

3 Comments on “Sundried Tomato Pesto with Andouille Sausauge, Mushrooms, and Prawns

  1. Good day! Would you mind if I share your blog with my twitter
    group? There’s a lot of people that I think would really appreciate your content.
    Please let me know. Thanks

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: