Ingredients:

  • 1 pound (450g) pasta (linguine, fettuccine, or spaghetti recommended)
  • 2 tablespoons (30ml) olive oil
  • 1 pound (450g) Italian sausage, casings removed (sweet or spicy, your call!)
  • 1 pound (450g) large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1/2 cup (120ml) dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1/2 cup (120ml) chicken broth or vegetable broth
  • 1/4 cup (55g) unsalted butter, cut into pieces
  • 1/4 cup (15g) freshly grated Parmesan cheese, plus more for serving
  • 2 tablespoons (10g) chopped fresh parsley
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup (100g) chopped broccoli florets or spinach (optional, for added greens)

Instructions:

  1. Cook pasta according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
  2. Heat olive oil in the large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the skillet and set aside.
  3. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.
  4. Add minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Deglaze the pan with white wine, scraping up any browned bits from the bottom. Let the wine reduce slightly.
  5. Stir in chicken broth and bring to a simmer. Reduce heat to low and stir in butter until melted and the sauce is emulsified. Season with salt, pepper, and red pepper flakes (if using).
  6. Add cooked pasta and sausage back to the skillet with the sauce. Toss to coat. Add a splash of reserved pasta water if needed to adjust the consistency of the sauce.
  7. Gently stir in cooked shrimp and broccoli florets or spinach (if using). Cook until heated through.
  8. Stir in Parmesan cheese and parsley. Serve immediately, garnished with extra Parmesan cheese and fresh parsley.