-
1
In a bowl, mix shrimp with Old Bay Seasoning, cayenne pepper, black pepper, garlic salt, 1/4 teaspoon kosher salt and 1 tablespoon olive oil.
-
2
Set aside.
-
3
Heat olive oil in a heavy-bottomed deep skillet (or pot) to medium heat.
-
4
Add sausage slices and brown on both sides.
-
5
Toss in shrimp and cook until they turn pink, approximately 2 minutes.
-
6
Remove contents to a clean bowl and set aside.
-
7
Add shallots to the skillet and cook for 1 minute before adding the garlic.
-
8
Cook for 1 minute and stir in red pepper flakes.
-
9
Add tomato paste and cook for an additional 23 minutes.
-
10
Turn heat to high and pour wine into skillet.
-
11
Use a wooden spoon and scrape bottom of skillet to release all brown bits.
-
12
Allow wine to come to a boil and reduce liquid for 23 minutes on high heat.
-
13
Add tomatoes with its juices and bring to a boil.
-
14
Once it comes to temperature, lower heat to medium-low.
-
15
Use wooden spoon to crush and break apart any large pieces of tomatoes.
-
16
Stir in thyme and oregano and simmer sauce, partially covered, for 20 minutes.
-
17
While sauce cooks, boil linguine for approximately 1012 minutes in heavily salted water (about 2 tablespoons) until al dente.
-
18
Drain pasta and reserve 1/4 cup of the starchy water that pasta was cooked in.
-
19
Stir shrimp and sausage into simmered tomato sauce.
-
20
Toss in cooked linguine, coating pasta well.
-
21
If you want a looser sauce, add 1 tablespoon at a time of the pasta water until you reach your desired consistency.
-
22
Season with additional kosher salt and black pepper as needed.
-
23
Plate pasta and sprinkle each dish with parsley and Parmesan.
