4 Servings 20 min Cook
3 Tbsp Olive Oil
8 Oz Shrimp
1 Medium (2-1/2" dia) Onions
1 Medium (approx 2-3/4" long, 2-1/2 dia.) Red Bell Pepper
1 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
10 Oz, 1 link Turkey Sausage
1 Medium Zucchini
2 Cloves, minced Garlic
2 Tbsp Tomato Paste
1/2 Cup Chicken Broth
1/2 Tsp, ground Basil
1 Tsp Thyme
1/2 Tsp, leaves Oregano
1/2 Tsp Crushed Red Pepper Flakes
1 Dash Pepper
1 Dash Salt
Heat 1 tbsp olive oil in a large skillet over high heat.
Add shrimp to skillet and cook shrimp until just opaque in center, stirring often, about 5 minutes.
Transfer shrimp to a plate
Add 1 tbsp olive oil to skillet and sauté onion until translucent.
Add peppers and sausage, cover and cook for about 5 minutes, stirring occasionally.
If necessary, add another tbsp of olive oil if veggies are sticking to the skillet
Add zucchini and minced garlic to the skillet and stir.
Add tomato paste and chicken stock, and stir everything.
Season with salt, freshly ground pepper and spices.
Cook for another 5-7 minutes until the sauce is thickened and vegetables are tender
Add shrimp and cook for another 3 minutes until the flavors are fully incorporated.