Prep Ingredients:
Dice the onion and pepper into ½” pieces. Slice the sausage into ¼” thick coins.

Start Butter Base:
In a disposable aluminum pan, add the butter and place it on the grill to melt.

Optional – Add Potatoes:
If using potatoes, add them to the melted butter first and cook until they begin to soften.

Add Sausage and Veggies:
Add the sliced sausage, garlic, onions, and peppers to the pan. Season with salt and pepper. Cook until vegetables are al dente and sausage is browned.

Add Shrimp:
Add the shrimp to the pan and cook for 2–4 minutes, or until shrimp turn pink. Top with grated Parmigiano-Reggiano and serve.

Serving Options

1. As-Is or with Potatoes
Serve directly from the pan for a rustic and flavorful grilled meal. Potatoes make it hearty.

2. Over Angel Hair Pasta

Cook pasta until al dente, then drain.

In a frying pan, melt 3–5 Tbsp of butter and continue cooking until it foams and browns slightly.

Toss drained noodles in the browned butter for 1–3 minutes.

Serve pasta topped with sausage, shrimp, veggie mix, and Parmigiano-Reggiano.

3. Over Rice

Cook rice as usual.

Plate the rice and spoon the shrimp and sausage mixture on top.

Finish with Parmigiano-Reggiano.