Ingredients

• 1 (16 ounce) package Italian sausage
• 1 lb uncooked shrimp, peeled & deveined
• 3 red peppers, seeded and sliced
• 3 tablespoons olive oil
• 2 shallots, minced
• 3 garlic cloves, minced
• 1/4 cup minced flat leaf parsley
• 1/2 teaspoon thyme leaves
• 1 teaspoon italian seasoning
• 1 cup pinot grigio wine
• 1 chicken bouillon cube
• 2 tablespoons butter
• salt and pepper
• 1/4 cup freshly grated parmesan cheese, to taste
• 16 ounces linguine, prepared

Instructions

1. Drizzle sliced peppers with 2 tablespoons olive oil.

2. In a 450° oven, roast red peppers for 30 to 45 minutes, turning occasionally until charred slightly.

3. Cook whole sausages until no longer pink (you may fry in a pan or grill them, whichever you prefer).

4. Allow sausage to cool slightly, then slice.

5. In a large skillet, sauté minced garlic, shallot in remaining olive oil.

6. Add parsley, thyme, bouillon cube, Italian Seasoning, and wine.

7. Once the bouillon cube has dissolved, add shrimp.

8. Continue cooking until shrimp are pink and wine has reduced a bit.

9. Add peppers and sausage; stir to heat through.

10. Swirl in the butter.

11. Season to taste for salt and pepper.

12. Serve over linguini, giving a toss to incorporate sauce throughout.

13. Sprinkle with cheese.