Shrimp and Sausage Pasta

Close overhead shot of a bowl of shrimp sausage pasta on a green table with salad and bread on the side

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5 from 5 votes

A quick recipe for Shrimp and Sausage Pasta means that an easy dinner is on the table in about 30 minutes!

Course Dinner

Cuisine Italian

Keyword Easy Shrimp Recipe, Italian Sausage Pasta, shrimp and sausage pasta, shrimp sausage pasta

Prep Time 5

Cook Time 30

Total Time 35

Servings - 8 people

Calories 334.4kcal

Author Blair Lonergan

Ingredients

2 tablespoons olive oil
1 (16-20 ounce) package uncooked sweet Italian sausage
2 cloves garlic, minced
1 small onion, chopped
2 (14.5 ounce) cans diced tomatoes with basil, garlic and oregano, NOT drained
1 (8 ounce) can tomato sauce
2 teaspoons fresh minced basil (or ½ teaspoon dried basil)
1 lb. peeled and deveined shrimp (I used “Extra Large” shrimp 26-30 count per pound)
1 cup half-and-half or heavy cream, at room temperature
Kosher salt and ground black pepper, to taste
Cooked pasta, for serving

Instructions

Heat olive oil in a large skillet over medium-high heat. Brown the sausage in the skillet until no longer pink (about 6-8 minutes per side). Remove to a cutting board and slice into rounds.
In the same skillet, sauté the garlic and onion over medium-high heat until onion is transparent (about 5-7 minutes). Add the tomatoes, tomato sauce and basil. Bring to a boil, reduce heat to low. Stir in the sausage and shrimp. Simmer just until the shrimp turn pink (about 3 minutes).
Stir in the cream and simmer for about 1 more minute, or just until heated through. Season with salt and pepper. Serve sauce over cooked pasta.

Notes

I used "extra large" shrimp (26-30 count), but any size shrimp will work in this recipe. You'll just need to adjust the cooking time, since smaller shrimp will cook faster. You know the shrimp is done when it turns pink. Keep a close eye on the pan so that you don't overcook the shrimp, which will make it tough and rubbery.
Allow the cream to come to room temperature before adding it to the hot skillet. This will ensure that it doesn't separate or curdle.
Serve this sauce with any shape pasta that you prefer. I've used fusilli here, but other good options include penne, rigatoni, farfalle (bowties), rotini, angel hair, and spaghetti.
Garnish with freshly grated Parmesan cheese, make it spicy with crushed red pepper flakes, and sprinkle with additional fresh herbs (such as parsley, basil, or thyme), if desired.
Cooking for a smaller family? Cut the ingredients in half. The rest of the recipe instructions remain the same.
Cajun Shrimp and Sausage Pasta: instead of an Italian flavor, turn the meal into a Cajun dish with a few simple substitutes. Use andouille sausage or kielbasa instead of Italian sausage in the creamy cajun pasta, add diced bell peppers (red bell pepper or green bell pepper will work) to the pan with the onion, swap out the Italian tomatoes for regular diced tomatoes, and season the sauce with Cajun seasoning, Creole seasoning, or your own blend of Cajun spices, like paprika, onion powder, and garlic powder. Spice it up with some cayenne pepper, crushed red pepper flakes, or hot sauce.
This recipe calls for uncooked sausage (such as these Johnsonville Fresh Sweet Italian Sausage Links); however, you can use precooked Italian sausage instead. Just slice the sausage into rounds first, and then brown in the skillet. It won't take as long to brown if the sausage is already cooked through.
Make a Shrimp Sausage Spinach Pasta: add a few cups of baby spinach leaves to the pasta at the very end when you add the cream. The spinach will wilt almost instantly and will add a nice green touch to the dish.
If you prefer to use cooked shrimp in this sauce, just add the shrimp at the same time that you stir in the cream.
For a smoother sauce, substitute crushed tomatoes for the diced tomatoes.

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