Sausage and Shrimp Pasta
A creamy and flavorful one-pot pasta dish with juicy shrimp, smoky sausage, and a smooth tomato sauce, ready in no time.
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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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to maintain texture.