This Sausage and Shrimp Pasta is a deliciously creamy recipe featuring smoked sausage, plump, juicy shrimp and just a little kick from red pepper flakes. Easy and comforting, this pasta dish is a crowd pleaser that’s perfect for a Sunday meal or easy to make any night of the week.
Why I love this recipe:
I love me a pasta dish, especially if it’s full of deliciously plump and juicy shrimp.
And this one has my whole heart because the smoked sausage makes this dish even meatier, and together with the smoked paprika, it provides a little smoky something something that’s perfect for summer—or perfect to make all year feel like summer!
And the little kick from the red pepper flakes gives this creamy pasta dish the spice it deserves. You can use as much or as little as you like—measure with your heart!
What I love most about this recipe is that it’s straightforward. We’re only chopping a couple of ingredients, and the remaining are just easy to measure and go—of course, if you’re getting peeled and deveined shrimp. If not, you’ll have to do that, too.
If you have a small family like I do, it’ll yield loads of leftovers to enjoy throughout the week, but this is one of those easy dishes you can make to entertain friends and family—just pop the wine and divirta-se!
Also, it’s ready in about 30 minutes, so what’s not to love?
I hope you like this recipe as much as I do!
- Short pasta—any other short pasta you like or have around, as long as it has some texture to help the sauce stick.
- Shrimp—any kind of shrimp, preferably large—whether it’s pink, white, etc. Here in Texas, I get Gulf shrimp, but purchase what you can find—just make sure it’s deveined and peeled. If you’re buying frozen, note that thawed shrimp can weigh less. Keep that in mind and get a little extra if you feel the need!
- Smoked pork sausage—you can use whatever you can find and like.
- Diced tomatoes—you’ll need a can including the juices.
- Brazilian Sofrito or garlic
- Green onions—we’ll be using the white and green parts of the scallions, which are also known as green onions. Mince the white part, and slice the green part!
- Onion—yellow or white works in this recipe.
- Red bell pepper—you can do a mix of different bell peppers, if you like.
- Heavy cream—to add creaminess.
- Red pepper flakes—you can add more or less depending on how spicy you like your stuff – measure with your heart!
- Smoked paprika—this will enhance the smokiness of the smoked sausage and the overall dish.
- Butter—this will add mouthfeel and creaminess.
- Fresh parsley—for finishing and for a pop of bright green.
While this is not a Cajun Shrimp and Sausage Pasta, you could easily add a little Cajun flair by adding some andouille sausage.
Tools you’ll need to make this pasta recipe:
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How to make Shrimp and Sausage Pasta
All we do to make this sausage and shrimp pasta is layer flavors. This means that things go into the pan in a specific order, and they keep going in and nothing really comes out until we’re done.
It’s the best kind of one-pot dinner!
First, cook your pasta until it’s al dente according to package instructions. Drain it and set it aside!
In the same pot, we start the sauce by browning the sausage over medium-high heat. It needs to crisp up some. In fact, this caramelization and fat flavor the entire dish, so take your time here.
It’s OK if there are browned bits stuck to the bottom of the pan when you remove the sausage. This is flavor!
When the sausage is perfectly browned, you can add in some of the aromatics—the onions, which include the whites of the green onion and the regular onion and the bell pepper. Don’t add the garlic yet! Let that caramelize.
Then we add the shrimp, and all we’re going to do is sweat it out.
There’s too much in the pan so the shrimp will not brown without overcooking.
All we want to do is throw it in, and give it a couple of stirs until it goes from translucent to white-ish. It will also start to firm up.
To that, we add in the spices and garlic, and cook. I like to make a little well in the middle as you can see in the photo above.
This helps us cook the garlic until golden and fragrant without fussing too much with the shrimp.
When it’s golden and fragrant, stir until incorporated with the other ingredients.
Then we throw in the diced tomatoes, stir to combine and let it cook a few short minutes. Bring it to a simmering bubble to really incorporate all those flavors.
Finally pour in the cream and the green onions. Stir them until incorporated.
Turn off the heat, then add in the cooked pasta and parsley. Stir!
I like to let it sit in the pan for a few minutes and stir occasionally so it gets creamier. But you do you!
And to finish, I add a little sprinkle of parmesan because pasta and no parm should be some sort of sin.
How to store and reheat
Pasta recipes are excellent for leftovers because they keep well in the refrigerator and also reheat easily.
To store, let the pasta cool off and transfer to an airtight food storage container. Store in the refrigerator for up to 5 days.
To reheat, transfer a portion of the pasta to a microwave-safe bowl. Reheat until heated through. If necessary, add a little more butter and a splash of water before you microwave to bring some of the moisture and creaminess back to the dish.
Other Pasta Recipes You’ll Love:
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Sausage and Shrimp Pasta
- 1 pound short pasta uncooked
- 1 pound shrimp peeled, deveined, thawed if frozen
- 14 ounces smoked pork sausage
- 1 tablespoon olive oil
- 15 ounce can of diced tomatoes with juices
- 1 tablespoon of Brazilian Sofrito or 4 cloves of garlic, minced
- 1 heaping cup of diced onions 1 large onion
- 1 heaping cup of red bell pepper slices 1-2 bell peppers
- 1/2 cup heavy cream
- 1/2 teaspoon of red pepper flakes
- 1 teaspoon smoked paprika
- 5 green onions
- First, cook your pasta until it's al dente according to package instructions. Drain it and set it aside.
- In the same pot, heat up the olive oil and add in the sausage. Cook over medium-high heat until golden brown.
- When the sausage is browned, add the onions, the whites of the green onion and the bell pepper. Don't add the garlic yet! Cook until softened.
- Then add the shrimp, and give it a couple of stirs until it goes from translucent to white-ish. It should start to firm up.
- To that, we add in the spices and garlic. Saute until fragrant and golden brown.
- When the garlic is golden, stir until incorporated with the other ingredients.
- Then, add in the diced tomatoes and stir to combine. Let it cook a few short minutes at a simmering bubble.
- Finally, pour in the cream and the green onions. Stir them until incorporated.
- Add salt and pepper to taste, and stir to combine.
- Turn off the heat, then add in the cooked pasta and parsley. Stir gently to coat.
- Let it sit in the pan for a few minutes and stir occasionally so it gets creamier.
- Serve with fresh parsley and freshly grated Parmesan!