Spicy Sausage and Shrimp Skillet

Ingredients

• Olive oil

  Salad or cooking

  2 ¼ tbsp or 30g

• Shrimp

  Crustaceans, mixed species, raw

  6 oz or 170g

• Onions

  Raw

  ¾ medium or 83g

• Red bell pepper

  Sweet, raw

  ¾ medium or 89g

• Green bell pepper

  Sweet, green, raw

  ¾ medium or 89g

• Smoked link sausage

  Pork and beef

  9 oz or 255g

• Zucchini

  Summer squash, includes skin, raw

  ¾ medium or 147g

• Garlic

  Raw

  1 ½ cloves, minced or 5g

• Tomato paste

  Canned, without salt added

  1 ½ tbsp or 24g

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅜ cup or 90g

• Basil

  Spices, dried

  ⅜ tsp, ground or 0.5g

• Thyme

  Spices, dried

  ⅜ tsp, leaves or 0.4g

• Oregano

  Spices, dried

  ⅜ tsp, leaves or 0.4g

• Crushed red pepper flakes

  ⅜ tsp or 0.1g

• Pepper

  Spices, black

  ¾ dash or 0.08g

• Salt

  Table

  ¾ dash or 0.3g

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.