Shrimp And Kielbasa Skillet Recipes

Steps:

• Bring a large pot of lightly salted water to a boil for pasta.
• Meanwhile, heat olive oil over medium-high heat in a deep skillet. Add onion and garlic to the hot oil and saute just until tender, about 5 minutes. Add kielbasa to the skillet and cook and stir until browned, 3 to 4 minutes. Stir in tomatoes, mushrooms, sugar, balsamic, salt, black pepper, and red pepper. Reduce heat and let sauce simmer while you cook pasta.
• Add penne to the pot of boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes, stirring peas into pasta during last 2 minutes of cooking time.
• Drain pasta and transfer to sauce. Stir to combine and add basil. Heat over medium-low heat so pasta can absorb liquid from sauce, about 5 minutes. Stir in Cheddar-Monterey Jack cheese and serve.

Steps:

• Place potatoes and water in a microwave-safe dish. Microwave, covered, on high until potatoes are tender, 3-4 minutes; drain., Meanwhile, mix brown sugar, vinegar, mustard, thyme and pepper. In a large skillet, heat oil over medium-high heat; saute onion and kielbasa until onion is tender., Add potatoes; cook and stir until lightly browned, 3-5 minutes. Stir in brown sugar mixture; bring to a boil. Reduce heat; simmer, uncovered, 2 minutes, stirring occasionally. Stir in spinach until wilted. Stir in bacon.

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add shrimp to skillet and season with Chesapeake Bay seasoning.
• Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
• Heat oil in a large skillet over medium-high heat.
• Add sausage to skillet.
• Cook until browned, turning links frequently.
• Reduce heat to medium-low and add water to skillet.
• Cover and simmer for 12 minutes. Remove from skillet and set aside.
• Add onions and bell peppers to the same skillet and cook for 2 minutes.
• Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
• Stir in shrimp and garlic.
• Pour chicken stock into pan and stir until well-incorporated.
• Add salt and pepper.
• Remove from heat.
• Top with parsley and serve over rice if desired.
• Enjoy!