Shrimp and Sausage Pasta with Creamy Sherry Tomato Sauce

I was in a bit of a fix for supper the other night, and came up with this pasta.

I like to have turkey sausage in the fridge and shrimp in the freezer at all times, because when it's crunch time for supper, it's easy to come up with something delicious. 

And it was!

Linked with Weekend Potluck and Foodie Friday.

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Shrimp and Sausage Pasta with Creamy Sherry Tomato Sauce

12oz. Whole Wheat Thin Spaghetti

1 tbsp Olive Oil, plus

4 slices Bacon, chopped (turkey works well)

14 oz. Smoked Turkey Sausage, cut into bite size pieces

12 oz. Shrimp, peeled and deveined

Salt and Pepper

1 Onion, chopped

1 Red Pepper, chopped

2 stalks Celery, chopped

4 Cloves Garlic, minced

Pinch Red Pepper Flakes

1 tbsp Flour

1/2 cup Dry Sherry

1/2 cup Chicken Broth

15oz Diced Tomatoes

1 Sazon Goya, Con Culantro Y Achiote seasoning packet

1/2 tsp Cumin

1/2 cup Half & Half (fat free if desired)

1 tbsp Fresh Parsley, chopped

Cook pasta according to package instructions.

Heat up 1 tbsp olive oil in a large skillet. Cook bacon and remove with a slotted spoon. Add sausage to the same pan and brown on both sides. Remove with a slotted spoon. 

Salt and pepper shrimp; quick cook in the same skillet just to get some color on both sides, adding more oil as necessary. No need to cook all the way done. Cook in 2 batches. Remove and set aside.

Add onion, red pepper, celery, garlic and red pepper flakes with more oil if necessary. Saute until softened. Stir in flour and cook for 1-2 minutes. Add sherry and broth, stirring to scrape up any bits from bottom. Add tomatoes, Sazon seasoning packet and cumin. Stir to combine; reduce heat and simmer for 15-20 minutes, reducing slightly.

Stir in cream, sausage, bacon and shrimp. Cook for 3-4 minutes. Taste for seasoning adding salt and pepper if desired. Add pasta and stir to combine. To serve, top with grated parmesan, if desired.

Note: The Sazon Goya seasoning packets can be found in the Mexican section of your grocery store.