Shrimp Napolitano - See Video
Shrimp Napolitano - See Video

Shrimp Napolitano - See Video

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EQUIPMENT: cookware/stock-pots-pasta-pans/3pc-pasta-set-6-tall-stockpot-pasta-deep-fryer/">3-piece Pasta Set, 1½-quart saucier, French chef knife, Filet knife, Kitchen Machine food cutter, 13-inch French skillet

PREPARATION TIME: 1 hour – Makes 6 servings

1 pound Linguine brown rice pasta

1¼ -cups skim milk, 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, Rice flour for gluten free

2-links Italian turkey 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 6½-quart stockpot, using the pasta/steamer basket, cook the pasta over medium heat 240°F (115°C) until al dente (cooked through, yet firm) in 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, 5 to 10 minutes. Taste and adjust seasoning. Set aside.

In a hot, dry 13-inch French skillet over medium-high heat 330°F (166°C), 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 are 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.

Nutrition Facts

6 Servings

Amount Per Serving



Total Fat

12.0 g

Saturated Fat

7.0 g

Polyunsaturated Fat

0.9 g

Monounsaturated Fat

2.9 g


181.1 mg


356.8 mg


197.5 mg

Total Carbohydrate

41.8 g

Dietary Fiber

1.1 g


0.7 g


27.3 g

Vitamin A

12.6 %

Vitamin B-12

19.2 %

Vitamin B-6

9.6 %

Vitamin C

3.6 %

Vitamin D

0.0 %

Vitamin E

3.9 %


20.9 %


15.3 %


1.5 %


19.5 %


12.0 %


21.8 %


14.8 %

Pantothenic Acid

4.8 %


29.2 %


15.2 %


44.6 %


6.0 %


12.7 %