Heat oil in heavy pot over high heat. Add sausage, cook until browned, breaking into pieces, about 4 minutes. Add pepperoncini, shallots, and next 6 ingredients; cooking until shallots are tender, about 5 minutes. Add pepperoncini liquid, stir until most of liquid is absorbed, about 1 minute. Add marinara, cream and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.
Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.
Transfer pasta and 3 tbsp cheese to pot with sauce; stir to incorporate. Transfer to bowl. Sprinkle with basil and additional cheese.
In this recipe, the liquid from the pepperoncini jar adds a tangy, spicy bite to the pasta sauce.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 293 (55%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 13g||65 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 255.5mg||79 %|
|Sodium 741.6mg||26 %|
|Potassium 479.2mg||13 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 24.6g|
|Protein 33g||47 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 531
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