Ingredients: 1/2 large red bell pepper (1 cup diced) 1/2 large orange bell pepper (1 cup diced) 1 1/2 cups sliced portobello mushrooms
1 lb Rotini or Ziti pasta 1 lb peeled and deveined jumbo white shrimp 1 pack Beyond Meat Hot Italian Sausage 1/2 cup olive oil 1 tsp minced garlic 1 cups packed baby spinach
Tones Rosemary & Garlic Seasoning
Crushed Red Pepper Flakes
Garlic Salt
Minced Garlic
Cajun Seasoning (I use Chef Gone Mad)
Pasta:
Boil per directions
Shrimp: Rinse Shrimp and season with: 2 tsp lemon juice 1/2 tbsp garlic Jalapeño 1/2 tbsp Rosemary Garlic 1/4 tsp garlic salt
Refrigerate for no less than an hr Sausage: 1. Spray olive oil cooking spray on cast iron skillet. 2. Heat on high heat. 3. Sear and cook hot italian sausage. 4. Slice and set aside
Put it together: 5. Heat oil on medium heat in Dutch oven 6. Add 1/2 tbsp minced garlic, mushrooms and bell peppers 7. Sauté for a 3 minutes or until veggies are tender 8. Add sliced sausage and mix. 9. Add 2 tsp Rosemary Garlic, 1 tsp crushed red pepper flakes, 1/4 tsp garlic salt, 1 tbsp Cajun seasoning, 1 tbsp cooking white wine
10. Add shrimp and spinach mix througly 11. Reduce heat & let simmer for about 5 minutes
Serve with Parmesean and Enjoy!!!