Creamy Bow-ties with Sausage, Shrimp, Peas & Mint

This pasta dish was really flavorful!!! Loved the combination of sausage & shrimp and the yogurt creates a light, tangy sauce once you mix everything together. I cooked the sausage in a cast iron skillet over high heat and they key is not to disturb the meat while it sears. That way you end up with crusty bits on the sausage and shrimp too! I'm tellin' ya it adds a lot of flavor that way.

The leftovers were also very yummy - most pasta dishes do reheat well. I would definitely make this again... it has a sort of Greek feel to it. YUM!

Creamy Bow-ties with Sausage, Shrimp, Peas & Mint

Serves 4-6

Creamy Bow-ties with Sausage, Shrimp, Peas & Mint

ingredients

• 3/4 lb bow tie pasta

• 1 cup plain Greek yogurt

• 2 cloves garlic, minced or 1 tsp garlic powder

• 1 pinch cayenne pepper (or more)

• 3/4 lb mild Italian sausage, casings removed, meat torn into bite size pieces

• 2 cups thawed frozen peas

• 1/4 lb chopped raw shrimp

• 1 Tbsp fresh mint, chopped

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Cook the noodles until al dente according to package directions, drain but reserve about 1 cup of the cooking water. Set aside.

2. Meanwhile, in a medium bowl, mix the yogurt and garlic, season with salt & cayenne.

3. In a large skillet, cook the sausage over medium-high heat (get a good sear on it for extra flavor), stir occasionally for 8 minutes. Add the shrimp during the last 4 minutes of cooking, season with S&P. Add the peas and cook for another minute or two. Add the pasta and 1/2 cup of the pasta water, toss adding any extra water to thin the sauce. Taste and season again with S&P if needed.

4. Top each serving with some of the yogurt mixture and mint.

Enjoy!

This recipe was adapted from Everyday with Rachael Ray Magazine.