Creamy Shrimp and Sausage Linguine #Ragu

• 3 tablespoons olive oil
• 2 slices bacon, diced small
• 3 shallots, minced
• 2 garlic cloves, minced
• 1 12 lbs Italian sausage
• 1 12 lbs peeled raw shrimp
• 12 teaspoon red pepper flakes
• 12 teaspoon salt
• 2 cups Ragu Pasta Sauce, spicy Italian sauce
• 12 cup heavy cream
• 8 ounces goat cheese, crumbled (divided)
• 1 lb linguine, cooked al dente
• 1 cup fresh arugula, rinsed and patted dry
• 12 cup fresh basil, chiffoned
• 14 cup fresh Italian parsley, chopped
• 1 cup frozen peas

1. In a large skillet, add the olive oil and bacon, saute until bacon is crispy, sweat the shallots and garlic.
2. Add in the sausage and sear on all sides, remove sausages onto a separate plate.
3. Add the shrimp to the skillet and sear on both sides.
4. Cut the sausages in 1" bites and return to the pan.
5. Add in the red pepper, salt and Ragu Spicey Italian Sauce, heat until just begins to bubble reduce heat to simmer.
6. Add in the cream and half of the goat cheese, whisk until sauce comes together.
7. Stir in the cooked linguine until evenly coated.
8. Stir in the fresh arugula, basil, and frozen peas.
9. garnish with the fresh Italian parsley and remaining crumbled goat cheese.

olive oil, bacon, shallots, garlic, italian sausage, shrimp, red pepper, salt, pasta sauce, heavy cream, goat cheese, linguine, fresh arugula, fresh basil, fresh italian parsley, frozen peas

Taken from www.food.com/recipe/creamy-shrimp-and-sausage-linguine-ragu-524986 (may not work)