12 oz linguine
10-12 shrimp, tail off and deveined
2 links andouille, cut in 1/2 inch pieces
1 boneless chicken thigh, cut into bite sized pieces
1 onion, diced
1/2 cup diced tomatoes
1 cup bell peppers, diced
2 tbsp butter divided
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp oregano
1/2 tsp dried thyme
1 tsp Worcestershire sauce
1 cup chicken broth
1/2 cup heavy cream
1 tbsp tomato paste
Parsley for garnish
Salt and pepper to taste
Prepare pasta according to package.
Season shrimp with salt and pepper. Add 1 tbsp butter over medium high heat and cook shrimp on each side approximately 2 minutes. Remove from pan. Add in olive oil.
Season chicken with salt and pepper. Cook chicken until cooked through, approximately 5 minutes. Put aside.
Brown sausages and put aside.
Add remaining butter and add in bell peppers and onions. Cook 4 minutes or so before adding in the garlic, remaining seasonings and herbs. Add in tomato paste, diced tomatoes, Worcestershire and broth. Bring to a simmer before adding in cream. Simmer another 2-3 minutes before adding in cooked pasta, sausage, chicken and shrimp. Adjust with salt and pepper if needed. Garnish with parsley. Enjoy!
Note: if you don’t want to use cream substitute for broth