EQUIPMENT: Pasta Pentola Set, French chef knife, Kitchen Machine food cutter, 13-inch French skillet.
PREPARATION TIME: 1 hour – Makes 6 servings.
INGREDIENTS:
- 1 pound Linguine pasta
- 1¼ cup milk or Half-N-Half, use rice or almond milk if dairy free.
- ¼-teaspoon onion powder
- ¼-teaspoon white pepper
- ¼-teaspoon grated nutmeg or paprika
- 2-tablespoons Roux, or 1-tablespoon butter and 1-tablespoon flour,
- 2-links Italian sausage, sliced
- 3-cloves garlic, minced fine
- 4-fresh basil leaves, chopped
- ¾-cup chicken stock
- 1-pound fresh shrimp
- ½ cup pecorino Romano cheese, grated #1 blade.
- ½ cup green onions, chopped
DIRECTIONS:
In the stockpot, using the pasta/steamer basket, cook the pasta over medium heat 280°F until al dente (cooked through, yet firm) in purified water according to package directions, 15 to 18 minutes.
In 1½-quart saucier over medium-low heat 180°F (82°C), bring the milk to a simmer. Do not boil. Add the onion powder, white pepper, nutmeg, roux or butter and flour, and simmer, stirring or whisking, until the sauce thickens, 7 to 10 minutes. Taste and adjust seasoning. Set it aside.
In a hot, dry 13-inch French skillet over medium-high heat 380°F, sear the sausage until browned, 6 to 8 minutes. Add the garlic and sauté in the sausage drippings until slightly browned, 3 to 5 minutes. Add the basil and deglaze the skillet with chicken stock. Add the shrimp and continue to sauté until shrimp is cooked through, stirring occasionally.
Add the Béchamel sauce and cook; continue stirring until the sauce begins to thicken, 3 to 5 minutes.
To serve, divide the pasta amount the plates, top with the sauce and sprinkle with grated cheese and green onions.
Old family recipe from about 40 years ago while on a tarpon fishing trip out of Boca Grande with friends, relatives and a few kids grating cheese. The recipe was a result of creating TV show recipes for Johnsonville Sausage as seen on “Harris Live” from Busch Gardens on WFLA-TV Channel 8. Questions, ask the chef text or call 1-813-390-1144