Surf & Turf Pasta

I think this would make a great backyard pasta salad on the grill during the summer – grill the shrimp & sausages, prepare everything else beforehand.  Yum.  The only real change I made to this was that instead of using Italian turkey sausage, I used the pork & parsley rope sausage I had in the freezer.  Oh, and I completely forgot to buy a red bell pepper, so that didn’t make it in either.  I don’t think I’ll add it back next time – this cookbook throws red bell peppers into everything whether they’re wanted or not.  Anyhow:

  • 1/2 lb Italian sausage
  • 1/2 lb large shrimp, peeled
  • 2 scallions, chopped
  • 1/4 cup Italian vinaigrette (EVOO, vinegar, dried Italian herbs, crushed red chiles)
  • 1 cup fresh mozarella, cubed
  • 1 cup grape or cherry tomatoes, halved
  • 1/2 lb penne or other short tubular pasta, cooked
  • 1/2 cup roughly chopped basil

Heat up some EVOO in a wok or large skillet.  Add the sausage, stir-fry until browned on all sides and cooked through.  Add scallions.  Add shrimp, stir-fry until pink.  Remove from heat.  Add all other ingredients.  Toss to combine.  Serve hot or warm.



  1. #1 by Kat on March 4, 2009 - 7:29 pm

    That looks absolutely yum.

  2. #2 by Negam on March 5, 2009 - 4:12 am

    You know, every time I see “tubular pasta” in a recipe I think of the album “Tubular Bells” and I start hearing it in my head.

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