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.
