This shrimp and sausage pasta is an easy and tasty meal you can make quickly. It cooks all in one pan and combines shrimp, sausage, and pasta in a creamy tomato sauce. Ready in about 30 minutes, it’s perfect for a fast and satisfying dinner. The flavors work well together to make a filling dish you’ll enjoy.
Why We Love This Shrimp and Sausage Pasta
This recipe is a winner because it’s quick, simple, and bursting with flavor. You get the smoky depth of sausage paired with fresh, tender shrimp, all enveloped in a creamy tomato sauce. The one-pot method saves you time on cleanup and lets the flavors meld beautifully as the pasta cooks right in the sauce. It’s a meal that feels indulgent but comes together with minimal effort. Whether you’re cooking for family or friends, this dish is sure to impress with its balanced texture and vibrant taste. Plus, it’s adaptable, so you can swap ingredients to suit your pantry or dietary preferences.
Ingredients for Shrimp and Sausage Pasta
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1/4 cup sundried tomatoes, diced
- 1/2 coil kolbassa or similar sausage (about 200g), sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 1/2 cups chicken or vegetable stock, plus more if needed
- 1 can (398mL) fire-roasted tomatoes with juices
- 1/2 teaspoon paprika
- 3 teaspoons Italian seasoning
- 250g (10oz) dry fettuccine or your preferred pasta
- 1 pound shrimp, peeled and deveined
- 1/2 cup heavy cream (or coconut cream for a dairy-free option)
How to Make Shrimp and Sausage Pasta
Start by heating olive oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the diced onion and sundried tomatoes. Cook these together for about 4 to 5 minutes, stirring occasionally, until the onion softens and becomes translucent. Next, add the sliced sausage and minced garlic. Let the sausage cook for 4 to 5 minutes on one side until it crisps up slightly and releases its smoky aroma.
Now, stir in the tomato paste, chicken or vegetable stock, fire-roasted tomatoes with their juices, paprika, and Italian seasoning. Mix everything well so the tomato paste evenly blends with the liquids. Carefully add your dry pasta, trying to submerge it as much as possible into the sauce. Bring the mixture to a boil, then lower the heat to medium-low and cover the pan with a lid.
Allow the pasta to cook for around 10 minutes, checking every few minutes to stir and prevent sticking. If the sauce thickens too much or the pasta seems dry, add a little more stock or water. Once the pasta is almost tender (al dente), remove the lid and add the peeled shrimp to the pan. Stir them gently into the sauce and cook for about 2 to 3 minutes until the shrimp turns pink and opaque.
Finally, pour in the heavy cream and stir well to combine. Let everything cook for another 1 to 2 minutes until warmed through and slightly thickened. Take the skillet off the heat, and your shrimp and sausage pasta is ready to serve.
How to Serve Shrimp and Sausage Pasta
This pasta shines best served hot and fresh straight from the pan. Scoop generous portions onto plates or into bowls for a comforting meal. You can garnish with freshly chopped parsley or basil for a pop of color and fresh herbal flavor. A sprinkle of grated Parmesan or a squeeze of lemon juice can brighten the dish further, depending on your preference.
Pair this pasta with a simple side salad or garlic bread to round out the meal without overpowering the rich flavors. The creamy tomato sauce and tender shrimp make it hearty enough to stand alone, so no need for heavy sides. This dish also works well for casual dinners or small gatherings where you want to serve something impressive yet effortless.
Expert Tips for Shrimp and Sausage Pasta
To get the best results, use fresh, high-quality ingredients. Choose good-quality sausage with bold flavor but avoid overly spicy types unless you enjoy heat. When cooking the sausage, allow it time to crisp for added texture and depth.
For the shrimp, peeled and deveined is best for convenience, but if using shell-on, cook a bit longer to ensure they are fully done. Keep an eye on the pasta while it cooks in the sauce; stir frequently to prevent sticking and add liquid as needed to keep the sauce smooth.
If you want a lighter version, swap the heavy cream for coconut cream or a plant-based alternative. Feel free to experiment with different pasta shapes—shells, penne, or rigatoni can work well too. Finally, let the pasta rest for a couple of minutes off the heat to let the sauce thicken slightly before serving.
How to Store Shrimp and Sausage Pasta
If you have leftovers, cool the pasta to room temperature before transferring it to an airtight container. Store it in the fridge for up to 2 to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock to loosen the sauce as it warms.
Avoid freezing this dish because the cream and seafood can change texture after thawing. Instead, try to enjoy it fresh or within a few days. When reheating, stir frequently and heat slowly to prevent the shrimp from becoming tough.
Variation of Shrimp and Sausage Pasta
You can easily customize this dish to suit your tastes or dietary needs. For a spicier kick, add a pinch of crushed red pepper flakes or swap the sausage for a chorizo variety. If you want to make it vegetarian, replace the sausage and shrimp with hearty vegetables like mushrooms, zucchini, and bell peppers, and use vegetable stock.
To make it lighter, skip the cream altogether or use a lower-fat milk alternative. For extra richness, stir in some grated Parmesan or cream cheese at the end. Try different herbs such as fresh thyme or oregano to add a different aroma and flavor profile. The pasta shape can also be swapped depending on what you have on hand.
Frequently Asked Questions About Shrimp and Sausage Pasta
What type of sausage works best for this recipe?
Kolbassa or similar smoked sausages work great because they add a smoky, savory flavor that complements the shrimp. You can use any sausage you like, just adjust the seasoning accordingly.
Can I use frozen shrimp?
Yes, frozen shrimp works fine. Just thaw it completely before adding it to the pasta to ensure even cooking.
Is there a dairy-free option?
Absolutely. Substitute the heavy cream with coconut cream or another plant-based cream alternative for a dairy-free version.
How long does it take to cook the pasta in the sauce?
About 10 minutes with the lid on should cook the pasta to al dente, but keep an eye on it and stir occasionally to prevent sticking.
Can I prepare this recipe ahead of time?
This dish is best enjoyed fresh, but you can prep the ingredients in advance and combine everything right before cooking.
What side dishes pair well with this pasta?
Light salads, steamed vegetables, or garlic bread complement the creamy, rich pasta nicely without overwhelming the flavors.
Shrimp and Sausage Pasta
Equipment
- Large Deep Skillet
- Colander
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Ingredients
- 2 tablespoons olive oil
- 1/2 medium yellow onion (diced)
- 1/4 cup sundried tomatoes (diced)
- 200 g kolbassa sausage (or similar sausage, sliced)
- 4 cloves garlic (minced)
- 2 tablespoons tomato paste
- 2 1/2 cups chicken or vegetable stock (plus more if needed)
- 1 can fire-roasted tomatoes (398mL, with juices)
- 1/2 teaspoon paprika
- 3 teaspoons Italian seasoning
- 250 g dry fettuccine (or your preferred pasta)
- 1 pound shrimp (peeled and deveined)
- 1/2 cup heavy cream (or coconut cream for dairy-free)
Instructions
- Heat olive oil in a large, deep skillet over medium-high heat. Add the diced onion and sundried tomatoes, cooking for 4-5 minutes until the onion is translucent.
- Add the sliced sausage and minced garlic, cooking for another 4-5 minutes until the sausage is slightly crisp.
- Stir in the tomato paste, stock, fire-roasted tomatoes, paprika, and Italian seasoning. Mix well.
- Add the dry fettuccine, ensuring it’s submerged in the sauce. Bring to a boil, then reduce heat to medium-low and cover.
- Cook for about 10 minutes, stirring occasionally. If the sauce thickens too much, add more stock or water as needed.
- Once the pasta is almost al dente, add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
- Pour in the heavy cream and stir to combine. Cook for another 1-2 minutes until warmed through.
- Remove from heat and serve hot, garnished with fresh herbs if desired.