We believe in the power of family traditions and the joy of cooking together. Our recipe Shrimp Napolitano originated from a memorable tarpon fishing trip in Boca Grande nearly 40 years ago with the Knight and Napolitano families. It was born from the creativity sparked in the development of TV show recipes for Johnsonville Sausage, showcased on Harris Live from Busch Gardens on WFLA-TV Channel 8.
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