Shrimp and Sausage Pasta
A quick and easy one-pan dish that combines shrimp, sausage, and pasta in a creamy tomato sauce.
Equipment
- Large Deep Skillet
- Colander
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.
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Notes
Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat gently on the stove or in the microwave.