Ingredients
Shrimp and Sausage
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 lb raw shrimp, deveined & shelled
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- A pinch of crushed red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- ½ lb organic smoked sausage (nitrate-free), sliced
Vegetables
- 1 tablespoon olive oil
- 1¼ cup red bell pepper, diced
- 1 cup asparagus, sliced
- 2 cups zucchini, diced
- 2 tablespoons vegetable broth
Instructions
- Season the shrimp: In a bowl, combine the raw shrimp with kosher salt, freshly ground black pepper, crushed red pepper flakes, onion powder, paprika, and oregano. Mix well to coat the shrimp evenly with the spices.
- Cook the shrimp: Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add the seasoned shrimp and sauté for about 4 minutes, stirring occasionally, until the shrimp are cooked through but not overcooked to avoid a rubbery texture. Remove the shrimp from the skillet and set aside.
- Cook the sausage: In the same skillet, add the sliced smoked sausage and cook for 3-5 minutes until browned and heated through. Remove and set aside with the shrimp.
- Cook the vegetables: Add another tablespoon of olive oil to the skillet along with the diced red bell pepper, sliced asparagus, diced zucchini, and vegetable broth. Reduce the heat to low-medium and cover the skillet with a lid. Cook the vegetables for about 2 minutes, then stir occasionally and continue cooking for an additional 5 minutes or until the vegetables are tender but still retain some crispness.
- Combine and serve: Return the cooked shrimp and sausage to the skillet with the vegetables. Stir everything well to combine and heat through. Garnish with fresh parsley if desired. Serve warm and enjoy!
Notes
- Watch the web story for this recipe by clicking the provided link.
- Using peeled and deveined shrimp saves prep time.
- Pat the shrimp dry before cooking to prevent steaming and achieve better sautéing.
- Use a large skillet to avoid overcrowding and ensure even cooking.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers in the microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
