Spicy Sausage and Shrimp Skillet

Ingredients

• Olive oil

  1 ½ tbsp or 20g

• Shrimp

  raw

  4 oz or 113g

• Onion

  raw

  ½ medium or 55g

• Red bell pepper

  raw

  ½ medium or 60g

• Green bell pepper

  raw

  ½ medium or 60g

• Smoked link sausage

  smoked, pork and beef

  6 oz or 170g

• Zucchini

  raw, with skin

  ½ medium or 98g

• Garlic

  raw

  1 cloves, minced or 3g

• Tomato paste

  canned, unsalted

  1 tbsp or 16g

• Chicken broth

  canned, reduced sodium

  ¼ cup or 60g

• Basil

  dried

  ¼ tsp, ground or 0.3g

• Thyme

  dried

  ¼ tsp, leaves or 0.3g

• Oregano

  dried

  ¼ tsp, leaves or 0.3g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Black pepper

  ground

  ½ dash or 0.05g

• Salt

  table

  ½ dash or 0.2g

Directions

1. Heat one-third of the olive oil in a large skillet over high heat. Add the shrimp and cook, stirring, just until opaque, 2–3 minutes. Transfer to a plate.
2. Add half of the remaining oil to the skillet. Sauté the onion over medium-high heat until translucent. Add the red and green bell peppers and the sliced sausage, and cook, stirring occasionally, until the vegetables begin to soften and the sausage browns, about 5 minutes.
3. Stir in the zucchini and garlic. Add the tomato paste and chicken broth, stirring to dissolve the paste. Season with basil, thyme, oregano, red pepper flakes, a pinch of salt, and black pepper. Simmer until the vegetables are tender and the sauce thickens slightly, 5–7 minutes.
4. Return the shrimp and any accumulated juices to the skillet. Toss to coat and cook just until heated through, about 2–3 minutes. Adjust seasoning to taste.
5. Serve hot straight from the skillet.