Shrimp and Sausage Pasta

Shrimp and sausage pasta is a ride-or-die dinner when you want something extra without going into a kitchen tailspin. The combination of shrimp, smoky andouille sausage and sweet peppers in a creamy, Creole-seasoned sauce exceeds all expectations, whether you’re making it for guests or for just another Tuesday. And because it’s so versatile, you can swap sausages, crank the spice and add extra vegetables so that this winning weeknight dinner recipe tastes different every time.

Shrimp and Sausage Pasta Ingredients

• Fettuccine: This long, flat pasta shape holds creamy sauces like a champ. Six ounces will give you enough to mix with the rich sauce without overwhelming the seafood and sausage.
• Aromatics: White or yellow onion, celery, garlic and green onion bring a lot of flavor to the dish. The large, chopped onion adds depth and sweetness, creating a savory backbone for the sauce, while the green onion adds pops of color. Chopped celery adds crunch and subtle flavor, balancing the richness of the cream. Six garlic cloves might sound like a lot, but it’s exactly what the sauce needs for bold, aromatic flavor.
• Bell peppers: Julienned bell peppers bring sweetness, color and a little crunch. Using red, green and yellow peppers makes the dish visually stunning.
• Butter: Butter is the ideal fat for cooking the veggies, shrimp and sausage.
• Heavy whipping cream: Here’s the star of the sauce! The cream’s silky richness ties everything together into a decadent bowl.
• White wine or chicken broth: You need some acidity to balance the cream. Wine will add complexity, while broth keeps it mellow but savory.
• Seasoning: Creole seasoning gives the pasta its signature Louisiana kick. You’ll also need salt, crushed red pepper flakes and black pepper.
• Fully cooked andouille sausage: Smoky, savory and just spicy enough to hold its own next to the shrimp, sausage is a perfect protein pair.
• Shrimp: Peeled and deveined shrimp cook in minutes and soak up the Creole-seasoned sauce.
• Chopped tomatoes: Fresh tomatoes add acidity and juiciness to the sauce.

Directions

Step 1: Cook the pasta

Cook the fettuccine according to the package directions.

Editor’s Tip: Salting your pasta water is your first chance to season the dish. Don’t skip it!

Step 2: Saute the vegetables

Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons of the butter until they’re tender.

Step 3: Make the sauce

Stir in the heavy whipping cream, wine or chicken broth, Creole seasoning, salt, crushed red pepper flakes and black pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer it uncovered for five to six minutes until the sauce thickens slightly.

Step 4: Cook the sausage and shrimp

In another large skillet, saute the sausage and shrimp in the remaining butter over medium heat until the shrimp turn pink, about five to six minutes.

Editor’s Tip: Shrimp cook fast, so keep an eye on them to avoid overcooking. Once they curl into a C shape, they’re done.

Step 5: Combine everything

Drain the fettuccine, then toss it with the vegetable sauce, tomatoes and sausage-shrimp mixture. Mix gently until the creamy sauce evenly coats everything. Serve the shrimp and sausage pasta hot.

Shrimp and Sausage Pasta Variations

• Switch the sausage: Try spicy chorizo for heat, or mild kielbasa for a smokier, less spicy flavor.
• Use different seafood: Swap half the shrimp for scallops to give this dish an elegant twist.
• Add extra veggies: Mushrooms, zucchini or spinach will blend beautifully into the sauce.

How to Store Shrimp and Sausage Pasta

Store leftover shrimp and sausage pasta in an airtight container in the refrigerator for up to four days. Because this pasta is made with heavy whipping cream, freezing is not recommended as the sauce may separate.

How should you reheat shrimp and sausage pasta?

Reheat the shrimp and sausage pasta gently on the stovetop over low heat until it’s warm. Avoid boiling it to keep the shrimp from overcooking and the sauce from breaking.

Shrimp and Sausage Pasta Tips

How can you tell when shrimp is cooked?

Whether you’re cooking fresh or frozen shrimp, you can tell they’re ready when they’ve turned from translucent to opaque and have a pink exterior. Overcooked shrimp will curl tightly into an O shape and become rubbery. It’s best to pull them off the heat before that happens.

What else can you serve with shrimp and sausage pasta?

A rich and hearty dish like shrimp and sausage pasta goes well with a spinach salad or a fresh, cheesy Caprese salad, but adding roasted asparagus or broccoli to the pasta might be the best way to get your greens. Then treat yourself with a solid helping of tiramisu to finish the evening.