10 Reviews

This definitely went beyong all expectations. The only problem I had was, the roasting time stated was too long in my oven. I tossed the peppers after 15 minutes and then checked on them again right at 30 minutes, but by that point quite of few of the peppers had burnt. My suggestion would just be to check on the peppers at 20 or 25 minutes. I served this with whole wheat pasta which was an absolutely outstanding complimentary flavor. Everyone absolutely loved this. You have a winner here, Paula! Thank you!

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Christineyy! April 06, 2008

Surprisingly delicious! I was a little sceptical, due to the lack of pasta coating saucy ingredients in this recipe, but this was anything but bland. My family loved it! Including two 6 year old boys. My son said that if he had 10 thumbs, he would give it 10 thumbs up. Lol. I didn't have fresh peppers on hand, so I subbed for the jarred roasted kind. Also, instead of Pinot Grigio, I used 3/4 cup cooking wine (sherry) and 1/4 cup of water since its quite potent. I also added some chopped fresh baby spinach in the last minute of the pasta boiling. I will definitely be making this again! Thanks for posting. :)

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SteffyP February 08, 2013

This was rich and delicious! I didn't have enough red peppers, so I supplemented eggplant cut into strips - just roasted it right along with the peppers. I also didn't have quite enough fresh parsley, so I added some fresh basil. Layers of flavors going on and the shrimp and sausage went so well together. Served with some crusty sunflower bread. This is a winner!!

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vrvrvr July 30, 2012

Great recipe! It was a gourmet meal in the comfort of your own home!

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JollyJumper2000 May 22, 2012

Followed the recipe exactly except used bratwurst sausage because it's what i had on hand. It was fantastic!!! Very easy, and extremely flavourful. Thanks Paula!

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mommymakeit4u October 31, 2010

This was awesome!!! Between 3 adults and 5 kids, every plate was empty... that's what i'm talking about!!!

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tavah777 March 25, 2009

Yummers. Great complimentary flavors. I let the wine reduce a bit even after the bullion dissolved before putting in the shrimp.

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jenfa February 19, 2008

My oh my, is this ever good! I grilled the sausages, and roasted both red and yellow bell peppers. I also added some garlic base and used chicken base instead of bouillon. I had to sub chardonnay instead of the pinot grigio as that was what I had on hand. The buttery wine sauce was heaven with the sausage, shrimp and roasted peppers. This is a great recipe. Sadly, the leftovers went with DH for lunch today. I will definitely make this again.

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TxGriffLover August 30, 2007

If I could give this 100 stars I would, because it deserves them!! This is an outstanding meal. All of my fave flavors in one dish!! DH took one bite and asked if we could have it again the next night! A great hit in our house! Thank you so much Paula for this GREAT keeper!!!

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SkinnyMinnie January 09, 2007

Fixed this for supper tonight and was it ever a HIT!!! Absolutely delicious! Didn't have any shallots, so I had to use some red onion in its place, otherwise followed the recipe exactly! This is superb! Thank you so much-this is definitely a keeper and will be prepared often!

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mickie49 March 11, 2004
Paula's Shrimp and Sausage Pasta