This Sausage and Shrimp Pasta is creamy, flavorful, and easy to make. It combines juicy shrimp, smoky sausage, and pasta in a smooth tomato sauce. You can cook it in one pot, and it’s perfect for a quick dinner or weekend meal.
Why We Love This Sausage and Shrimp Pasta Recipe
You’ll love this dish for how easily it brings together simple ingredients and big flavors. The shrimp adds tenderness, the sausage gives it a savory edge, and the red pepper flakes bring just the right amount of heat. It’s creamy without being too heavy, and it looks as good as it tastes. The sauce clings perfectly to the noodles, and the whole dish comes together in one pot. Plus, the ingredients are easy to find and the steps are simple to follow. It’s the kind of recipe that makes you feel like a chef in your own kitchen.
Ingredients for Sausage and Shrimp Pasta
You don’t need a long grocery list to make this flavorful meal. Just a few fresh and pantry ingredients come together to create a creamy, spicy, and satisfying pasta dish.
- 1 pound of short pasta (uncooked)
- 1 pound shrimp, peeled, deveined, thawed if frozen
- 14 ounces smoked sausage, sliced
- 1 tablespoon olive oil
- 15-ounce can diced tomatoes with juices
- 1 tablespoon minced garlic (or 4 fresh cloves)
- 1 cup diced onion (about 1 large onion)
- 1 cup red bell pepper slices (from 1–2 peppers)
- ½ cup heavy cream
- ½ teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 5 green onions (whites and greens separated)
- Fresh parsley for garnish
- Salt and pepper to taste
How to Make Sausage and Shrimp Pasta Directions
Start by cooking your pasta in salted water until it’s al dente. Drain it and set it aside while you prepare the rest of the dish.
In a large pot or deep skillet, heat the olive oil over medium-high heat. Once it’s hot, add your sausage slices and cook them until they’re browned on both sides. This step adds extra flavor to the base of your dish.
Next, add the diced onions, the white parts of the green onions, and the sliced red bell peppers to the pot. Sauté these until they become soft and fragrant. Hold off on adding the garlic just yet—you’ll want to keep its flavor strong.
Now, it’s time for the shrimp. Add them into the pan with the veggies and sausage. Cook just until they turn white and start to firm up. This should only take a few minutes. Be careful not to overcook them.
Add the minced garlic, smoked paprika, and red pepper flakes at this stage. Stir and cook until the garlic turns golden and fills your kitchen with aroma. This is the flavor foundation of your sauce.
Pour in the diced tomatoes with their juices and stir everything together. Let it simmer for a few minutes so the flavors can blend.
After the tomato mixture has cooked down slightly, add the heavy cream and the green parts of the onions. Stir gently until the sauce becomes smooth and creamy. Taste the mixture and season with salt and pepper as needed.
Now turn off the heat and gently stir in the cooked pasta and parsley. Let the pasta sit in the pan for a couple of minutes, stirring occasionally so the sauce thickens and coats the pasta well.
Serve hot, garnished with fresh parsley and a sprinkle of grated cheese if you like. You’ve just made a comforting, restaurant-worthy meal in your own kitchen.
How to Serve Sausage and Shrimp Pasta
This pasta is a full meal on its own, but you can elevate it even more with simple sides. A crisp green salad or steamed vegetables work perfectly to balance the richness of the dish. You might enjoy serving it with a piece of toasted bread to soak up the creamy sauce left on your plate. For family dinners or special meals with friends, this pasta is always a winner. When you present it in a large bowl with fresh herbs sprinkled on top, it looks beautiful and feels like a special treat without needing any extra effort.
Expert Tips: Sausage and Shrimp Pasta
To make the shrimp cook evenly, pat them dry before adding them to the pan. This prevents extra water from changing the texture of the sauce. When browning the sausage, don’t rush it—those golden edges give your dish lots of flavor.
If you want a thicker sauce, let the tomato and cream mixture simmer a little longer before adding the pasta. Stirring the pasta into the warm sauce off the heat helps it soak in flavor without overcooking.
You can also prep most of the ingredients ahead of time. Slice your sausage and chop your vegetables earlier in the day to make things easier when it’s time to cook. Keep your shrimp chilled and only take them out right before you’re ready to add them to the pan.
How to Store Sausage and Shrimp Pasta
Once the pasta has cooled down, transfer it to an airtight container. You can keep it in the fridge for up to three days. When reheating, add a small splash of milk or cream to bring back the smoothness of the sauce.
Avoid microwaving the shrimp too long, as it can turn rubbery. If possible, reheat it on the stove over low heat and stir gently. This helps keep the texture of the shrimp and pasta just right. If you don’t plan to eat it within a few days, it’s better to freeze just the sauce without the shrimp and pasta, then combine them fresh when ready to eat.
Variation of Sausage and Shrimp Pasta
You can make this recipe your own in so many ways. If you prefer a different protein, try using cooked chicken or turkey sausage instead. For a seafood twist, scallops or chunks of firm white fish work great too.
Vegetables are easy to add here as well. Mushrooms, spinach, or zucchini all blend nicely with the sauce. Want a lighter option? Use half-and-half instead of heavy cream, or swap out the pasta for whole wheat or gluten-free noodles.
If you’re looking to make it spicier, add extra red pepper flakes or a touch of chili paste. For more depth of flavor, sprinkle in a bit of grated cheese right before serving. Each variation still keeps the heart of the recipe—the creamy, smoky, savory sauce—while adding a personal touch.
FAQ – Sausage and Shrimp Pasta
Can I use frozen shrimp for this recipe?
Yes, just make sure they’re fully thawed and patted dry before cooking. This helps them cook evenly and stops extra water from thinning out the sauce.
What kind of sausage works best in this dish?
Smoked sausage is ideal for its rich, savory flavor. If you like something spicier, feel free to use a hot variety.
Is this dish spicy?
It has a mild kick from red pepper flakes. You can adjust the amount to make it more or less spicy, depending on your taste.
Can I make this ahead of time?
You can prep the ingredients in advance and cook them when ready. The full dish tastes best fresh, but leftovers reheat well for up to three days.
How do I prevent the shrimp from overcooking?
Add them toward the middle of cooking and remove from the heat once they turn white and firm. Avoid keeping them in the hot pan for too long.
Sausage and Shrimp Pasta
Ingredients
- 1 pound short pasta (uncooked)
- 1 pound shrimp (peeled and deveined)
- 14 ounces smoked sausage (sliced)
- 1 tablespoon olive oil
- 15 ounces canned diced tomatoes (with juices)
- 1 tablespoon minced garlic (or 4 fresh cloves)
- 1 cup diced onion (about 1 large onion)
- 1 cup red bell pepper slices (from 1–2 peppers)
- ½ cup heavy cream
- ½ teaspoon red pepper flakes
- 1 teaspoon smoked paprika
- 5 green onions (whites and greens separated)
- to taste salt
- to taste pepper
- for garnish fresh parsley
Instructions
- Cook the pasta in salted water until al dente. Drain and set aside.
- In a large pot or deep skillet, heat olive oil over medium-high heat. Add sausage slices and cook until browned.
- Add diced onions, white parts of green onions, and red bell peppers. Sauté until soft and fragrant.
- Add shrimp and cook until they turn white and firm, about a few minutes.
- Add minced garlic, smoked paprika, and red pepper flakes. Stir until fragrant.
- Pour in the diced tomatoes with juices and let simmer for a few minutes.
- Stir in heavy cream and green parts of onions. Season with salt and pepper.
- Add the cooked pasta and parsley, stirring gently to combine.
- Serve hot, garnished with additional parsley and cheese if desired.
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