Step 1

Dice onions, peppers, and sliced sausage.

Step 2

In a disposable aluminum pan, add the butter. Place over the grill.

Step 3

If serving with potatoes. add potatoes to the butter and begin cooking before adding the sausage and veggies.

Step 4

Add sausage, garlic, and veggies to the pan. Sprinkle with salt and pepper.

Step 5

When sausage and veggies are al dente, add shrimp. Cook for an additional 2-4 minutes until all of the shrimp are pink. Top with grated Parmigiano-Reggiano. Serve as is, with potatoes, over angel hair pasta, or rice.

Step 6

OPTIONAL: To serve over angel hair pasta. Follow steps 1- In addition, boil pasta like normal until al dente. Drain water. In a large frying pan add 3-5 Tbsp. unsalted butter. Continue cooking the butter until you see it foaming and the butter getting brown. Add the drained noodles and fry them in the butter for 1-3 minutes, or until the noodles have turned slightly brown from the butter. Put the noodles in a serving dish and top with the sausage, shrimp and veggie mixture and the Parmigiano-Reggiano.

Step 7

OPTIONAL: To serve over rice. Follow steps 1-4; in addition cook rice like normal. Put the rice in a serving dish and top with the sausage, shrimp and veggie mixture. Add the Parmigiano-Reggiano.