Gazpacho Shrimp & Sausage

1 Tablespoon light olive oil

1 medium clove garlic, minced

1 medium sweet onion, cut into ¼ inch dice

1 small smoked thuringer sausage, thinly sliced

8 large, peeled shrimp

1 ¼ – 1 ¾ cup gazpacho

4 ounces bowtie pasta, slightly undercooked

freshly ground black pepper


Heat oil in a 10-inch non-stick skillet. Add garlic, onion and sausage.

Cook over medium high heat until onion is soft and lightly colored, but not brown, about 3 minutes, stirring often.

Add shrimp and cook, turning once, until almost cooked- only about 40 seconds.

Add 1 cup gazpacho and pasta.

Heat through, 1 ½ – 2 minutes, stirring often.

Remove from heat. Add an additional ¼ cup gazpacho.

Toss well. Adjust seasonings and serve.



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