Dee's Sexy, Spicy, Shrimp, Sausage, and Peppers Recipe - Allrecipes.com
Dee's Sexy, Spicy, Shrimp, Sausage, and Peppers Recipe
  • READY IN ABOUT hrs

Dee's Sexy, Spicy, Shrimp, Sausage, and Peppers

Recipe by  

"This savory and spicy dish was created to tantalize my then boyfriend's (now hubby's) taste buds one Valentine's day many years ago."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    40 mins
  • COOK

    30 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Place the shrimp, shallot, 1 clove of garlic, creole seasoning, and 1/4 cup of olive oil in a bowl, and stir to coat the shrimp with the marinade. Set the shrimp aside.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  3. While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet, and brown the sausages on all sides until they are evenly brown, about 10 minutes. Remove the sausages from the skillet, and cook and stir the red bell pepper, yellow bell pepper, green bell pepper, and onion in the hot skillet until the vegetables are slightly softened, 4 to 5 minutes. Stir in 2 cloves of garlic, and cook and stir until the garlic is fragrant, about 5 more minutes.
  4. Slice the sausages, and return them to the skillet. Stir red wine and pasta sauce with the sausages and vegetables, bring to a simmer over medium-low heat, and simmer until the vegetables are soft, the sausage is no longer pink in the middle, and the sauce has reduced to about half its volume, 10 to 15 minutes. Stir in red pepper flakes and salt.
  5. Heat butter in a skillet; cook and stir the shrimp and marinade mixture until the shrimp are pink and opaque and the shallot becomes translucent, 5 to 8 minutes. To serve, place about 1/2 cup of cooked pasta on a warmed plate, and spoon shrimp over one side of the pasta, and sausage and peppers on the other side.
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Reviews More Reviews

Most Helpful Positive Review
Sep 29, 2010

This was tasty, but I wouldn't make the shrimp and the sausage sepereate dishes. Don't get me wrong this was good, but I thought it would wow me more than it did. I would make again just mix the shrimp in to the sausage mixture at the end. There is a LOT more shrimp to sausage ratio if you only use a half lb of frozen shrimp.

 
Most Helpful Critical Review
Feb 13, 2013

Just don't tell the kids they are eating sexy shrimp. May give them ideas about the power of food.

 
Mar 02, 2010

The recipe was edited by Allrecipes for clarity. We prepare the shrimp and sausage mixtures separately to build the flavor profiles, but because there is very little red sauce (it reduces considerably) The shrimp and sausages are served together over the pasta. A nice compromise for carnivores, pescatarians or epicurians.

 
Feb 17, 2010

My husband and I thought the recipes were very good, but it should DEFINITELY be two separate dishes. The sausage/pepper dish served over pasta or the shrimp with butter served over pasta. Felt like we made two completely different recipes and didn't get how they went together. I would add oregano to the pepper/sausage dish too.

 
Aug 27, 2012

I essentially combined the two separate components (actually two different preparations or dishes altogether) into one dish. In so doing, I swapped out a couple of ingredients for those I thought better suited - fresh tomatoes for the "pasta sauce" and white wine rather than red; both lighter alternatives. Given that I used the Creole seasoning, I omitted the crushed red pepper flakes. I used no butter, just olive oil; only enough to saute everything. I served this over Shirataki (read fake) angel hair pasta - a substitute that fools no one but makes you feel better about what you ate! This is a nice, humble dish, satisfying yet still light and fresh.

 
Apr 26, 2010

Very tasty meal. Even though you seem to be making two seperate toppings, which you may be able to use as two individual recipes; the combination of the two side by side makes for a delicous combination of flavors. Thanks.

 
Apr 23, 2010

Best dish we have ever! Great recipie!

 
Feb 13, 2013

I'm not rating the recipe because I haven't tried it and probably won't because of the sausage. I'll add here that I had to rate it because I couldn't comment without a rating so I gave it a 4 which seems to be what most people gave it. However, I just wanted to say that I don't think food should be referred to as "sexy". I wish people would get over thinking if you call something sexy, others will like it more. This looks like a decent recipe without having to do that.

 

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Nutrition

  • Calories
  • 570 kcal
  • 29%
  • Carbohydrates
  • 56.3 g
  • 18%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 27.4 g
  • 42%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 21.3 g
  • 43%
  • Sodium
  • 870 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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