Here’s a bold, comforting Shrimp & Sausage Pasta—creamy, a little spicy, and packed with flavor. Perfect for a weeknight dinner or when you want something restaurant-worthy at home.
Shrimp and Sausage Pasta
Servings: 4
Ingredients
- 8 oz pasta (penne, fettuccine, or linguine)
- 1 lb shrimp, peeled & deveined
- 8 oz smoked sausage or andouille, sliced
- 2 tbsp olive oil
- 2 tbsp butter
- 3–4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup grated Parmesan cheese
- 1 tsp paprika (smoked if possible)
- ½ tsp Cajun seasoning or red pepper flakes (optional)
- Salt & black pepper, to taste
- Optional: bell peppers, onions, or spinach
- Garnish: parsley or green onions
Instructions
- Cook pasta
- Boil pasta in salted water until al dente. Reserve ½ cup pasta water, then drain.
- Cook sausage
- Heat olive oil in a large skillet over medium-high heat.
- Add sausage and cook until browned. Remove and set aside.
- Cook shrimp
- Season shrimp with salt, pepper, and paprika.
- In the same skillet, melt butter and cook shrimp 2–3 minutes per side until pink. Remove and set aside.
- Make the sauce
- Lower heat to medium. Add garlic and sauté 30 seconds.
- Pour in chicken broth and heavy cream; simmer 3–4 minutes.
- Stir in Parmesan until smooth and creamy.
- Combine
- Add pasta, sausage, and shrimp back into skillet.
- Toss to coat, adding reserved pasta water if needed.
- Stir in optional veggies if using.
- Serve
- Garnish with parsley or green onions and extra Parmesan.
Pro Tips
- Spicier: Use andouille sausage + extra Cajun seasoning.
- Lighter: Swap heavy cream for half-and-half.
- No cream version: Use olive oil, garlic, broth, and Parmesan for a lighter sauce.
If you want, I can give you a Cajun-style, garlic butter, or creamy Alfredo variation—just say the word 🍝🍤
