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