Pasta has got to be one, if not thee most versatile dish there is. Every culture has a form of pasta, that’s how incredibly versatile pasta can be. My Pasta linguine Bonita will become an instant classic in your kitchen.
This pasta is reminiscent of New Orleans to me, my home away from home, my birth place. We all know that New Orleans is a culinary mecca in its own right. And I am so glad, I watched and paid close attention to all the flavors I tasted growing up in New Orleans.
First are the flavors, three simple ingredients that are the foundation to this luscious pasta…
- Onion (in this case I used Vidallia)
This would be called the Trinity. Now, some may use bell peppers in place of garlic and vice versa. For pasta dishes I usually always go with the onion, garlic, and celery version of the Trinity. And for a dish like Gumbo I would use the bell peppers in place of the garlic. Just a little lesson on the New Orleans flavors for you.
The garlic does give it that classic Italian flavor as well.
You will start off by making a spice mix that you can use again and again it’s a combo of;
- Garlic powder
- Onion Powder
- Creole seasoning (Tony Chachere’s)
- White pepper
- Ground mustard
You will have enough of this lovely seasoning mix for a few dinners you’re welcome.
Get your grocery list out now and add to it
- Chile’s in adobo sauce ( can be found in the Hispanic food aisle in all groceries stores)
- Andouille sausage
- Shrimp (preferably wild-caught, not farm raised)
- White wine (Riesling is a good one)
- Heavy cream
- Tomato sauce
- Mini Tri-colored sweet peppers
- Worcestershire Sauce
- Linguine pasta
- Fresh thyme
Once you have gathered all your ingredients it’s quite simple to mash-up all the flavors together.
Preparation of the ingredients took about 20 minutes and cook time about 25. Not too bad for a delectable ensemble of a dish.
Cook this pasta dish for your family and friends and watch the joy it’ll bring to your kitchen. This recipe is suitable for a gathering of four individuals, but you can certainly double this recipe if you’re feeding a crowd.
Let me know how this dish worked in your kitchen all feedback is appreciated. Drop a comment in the comment section. And be sure to tag #bonitaapplecrumb on Instagram, and show me your culinary masterpiece of this dish.
Pasta Linguine BonitaPrint Recipe
- 1/2 tablespoon of garlic powder
- 1/2 tablespoon of onion powder
- 1/2 tablespoon of creole seasoning
- 1/4 tespoon of white pepper
- 1/4 teaspoon of ground mustard
- 1 lb of shrimp
- salt and pepper
- 1 lemon halve squeezed
- 1 half of andouille sausage link, sliced thin
- 1 half of a medium sized Vidallia onion sliced thin
- 2 celery stalks chopped
- 3 garlic cloves minced
- 3 mini sweet peppers sliced
- 1 tablespoon of olive oil
- 3 tablespoon of butter
- 1 4 ounces of tomato sauce
- 1 Tablespoon of Worchestersire sauce
- 1/2 cup of heavy cream
- 1/3 cup of white wine like Riesling, maybe a little more depending on the consistency you like
- 2 Chile's in adobo sauce chopped
- 1 tablespoon of the adobo sauce from the can of chile's in adobo sauce
- 4 sprigs of thyme for garnish
- 1/4 of linguine in the package, about two fingers round
First you will make the seasoning mixture by combing the first 5 ingredients in a small bowl. ( you will use about 1/2 tablespoon of this mixture, save the rest for more dinners)
Peel and clean shrimp season with salt and pepper and lemon juice cover and put in fridge.
Slice the andouille sausage set aside in the fridge.
Heat olive oil and butter over medium heat in a heavy bottom skillet.
Once hot add the onion and celery and saute until onions are soft and translucent.
At this time prepare your water to boil the pasta adding salt bring to a rapid boil. Add the pasta in once boiling and cook for 8 minutes.
Add the garlic next and saute 2 minutes more.
At this time heat a separate pan with a little olive oil once the pan is hot add the sausage and sweet peppers cook until brown on both sides.
Add the tomato sauce, Worcestershire sauce to the pan with the onions, garlic, and celery stir to combine.
Add 1/2 tablespoon of the seasoning mix to the sauce and stir.
Let the sauce come to a slight simmer.
Add the heavy cream and white wine to the sauce let simmer, and add the shrimp into it and cook until the shrimp curl about 5 minutes.
Add the sausage and peppers into the pot with the sauce and shrimp.
Cook for about 5 minutes more.
Adjust the taste if you need to with seasoning mixture.
At this time add the Linguine to the sauce add combine until well coated.
Remove from heat garnish with fresh thyme and oregano if you like.