VIDEO - Shrimp Napolitano with Jack Harris and Charles Knight "Harris Live" from Busch Gardens WFLA-TV8

VIDEO - Shrimp Napolitano with Jack Harris and Charles Knight "Harris Live" from Busch Gardens WFLA-TV8

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EQUIPMENT: Pasta Pentola Set, French chef knife, Kitchen Machine food cutter, 13-inch French skillet. 

PREPARATION TIME: 1 hour – Makes 6 servings.


  • 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


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