Dinner

Pasta Linguine Bonita, Simple and Delicious

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.

Pasta

Simple yet full of flavor.

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)
  • Garlic
  • Celery

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
  • Lemon
  • 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.

Pasta

Pasta Bonita!

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 Bonita

Print Recipe
Serves: 4 Cooking Time: 25-30 min

Ingredients

  • 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

Instructions

1

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)

2

Peel and clean shrimp season with salt and pepper and lemon juice cover and put in fridge.

3

Slice the andouille sausage set aside in the fridge.

4

Heat olive oil and butter over medium heat in a heavy bottom skillet.

5

Once hot add the onion and celery and saute until onions are soft and translucent.

6

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.

7

Add the garlic next and saute 2 minutes more.

8

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.

9

Add the tomato sauce, Worcestershire sauce to the pan with the onions, garlic, and celery stir to combine.

10

Add 1/2 tablespoon of the seasoning mix to the sauce and stir.

11

Let the sauce come to a slight simmer.

12

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.

13

Add the sausage and peppers into the pot with the sauce and shrimp.

14

Cook for about 5 minutes more.

15

Adjust the taste if you need to with seasoning mixture.

16

At this time add the Linguine to the sauce add combine until well coated.

17

Remove from heat garnish with fresh thyme and oregano if you like.

18

Enjoy!

19

Instagram

  • Clean-comfy good eating. You eat with your eyes first, and then come the taste buds. . .
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  • This pork didn’t make a bit of sense ya hear me?! Or as we say it in the N.O, ya heard me?! .
🙌🏽 I seasoned it with salt pepper and a wonderful Aleppo Pepper spice blend from @victoria_gourmet. seared it and made a white wine reduction sauce. .
👩🏽‍🍳 Let it roast low and slow for about 2-1/2 hours and used the reduction juices to make a peach- white wine glaze. Good God y’all! I’m looking forward to recreating the left overs of this. .
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  • Break-fast, simple and all together good! How do you like your eggs? Sunny side up? Or scrambled? Happy Saturday 🍳 .
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  • Shrimp & Grits will never! get old. Especially when you have leftover barbecue shrimp.
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🦐
Leftover’s can surely be a fancy new meal am I right??!
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What’s some of your favorite ways to use leftovers? The possibilities can be endless! .
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  • Who knew it was #nationalshrimpday ? In honor of this auspicious day I cooked my absolute favorite New Orleans dish, barbecue shrimp 🦐 .
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Not to be confused with actual grilling, and slathering Sweet Baby Ray’s all over them. .
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It’s a rich buttery sauce with a creole blend of spices, herbs, some Worcestershire and according to your preference white wine, or a dark ale. .
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I love to have lots of hot French bread 🥖 to soak up all the buttery goodness of the sauce. It’s irresistible 🤤 To do these right you must get gulf shrimp, preferably with the heads still intact. The heads lock in all the great flavor from the shrimp and sauce😉 .
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  • On the blog now, is this bangin! Roasted Chipotle-Cilantro Chicken. 🐔
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It’s nothing short of amazing 😉 It’s so good my son and I ate the skin off of it while it was still hot! (true story). 🔥
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But y’all, this is some serious flavor packed chicken and there’s always “the best part about it” scenario, and that’s leftovers! 🥪
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Preferably chicken sandwiches on brioche buns with kimchi aioli (also true story). 🤤
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I’m jumping ahead of myself, well actually that was dinner, but you catch my drift! Make this chicken, enjoy it with delicious sides, and the next day make sandwiches, got it? Great! Click the link in my bio for this deliciously- insane recipe. . . @victoria_gourmet 
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  • These little hands couldn’t get enough of these little peppers 🌶. And I was quite impressed my littlest one enjoyed them so much! Shisito Peppers are not easy to come by, so when your local grocery so happens to have them, you grab at least two bags! Thanks @melissasproduce! .
These are subtlety spicy and sooo good! charred slightly in a hot pot of sesame oil. And finished off with fresh minced garlic, salt and toragashi for more spice. My 5 year old loved them and so will you. Give them a try. .
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  • Who grilling today? Uncle wanna know😂
Happy Saturday veggie eaters and rib lovers🥦🥗🍖 .
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Bonita Applecrumb

Bonita Applecrumb

A New Orleans native currently residing in beautiful New York. My favorites past time is hanging with a bunch of cool kids and cooking delicious meals for them! When I'm not in the kitchen I'm usually in my local thrift store looking for photo props.

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