Shrimp Sausage Pasta

This creamy shrimp and sausage pasta has become my go to weeknight dinner when I want something that feels special but comes together in about 35 minutes. The combination of tender shrimp and smoky sausage swimming in a rich Cajun tomato sauce never fails to bring everyone to the table. I discovered this recipe during a particularly busy month when I needed meals that could satisfy both my seafood loving husband and my meat and potatoes kids. The magic happens when you blend the sauce until silky smooth creating restaurant quality results that make this humble pasta dish feel like something you'd order at your favorite bistro.

When I first served this at a family Sunday dinner everyone went quiet except for the sound of forks hitting plates. Even my pickiest eater who usually avoids anything with visible spices asked for seconds. That's when I knew this recipe was a keeper.

Ingredients

• 1 tbsp butter: provides richness and helps achieve that golden sear on the proteins
• 1 tbsp olive oil: use extra virgin for the best flavor and higher smoke point for sautéing
• 1 lb shrimp thawed and peeled: look for medium to large size and make sure they're deveined for convenience
• 1 lb smoked sausage sliced: choose Andouille for heat Kielbasa for smokiness or chicken sausage for a lighter option
• 1 lb pasta: pick sturdy shapes like penne or rigatoni that can hold onto the creamy sauce
• 14 oz canned coconut milk or whole milk: coconut milk adds subtle sweetness while dairy milk brings traditional richness
• 2.5 tsp Old Bay seasoning: the star spice that brings authentic Cajun flavor make sure yours is fresh and aromatic
• 28 oz canned crushed tomatoes: choose a quality brand without added sugar for clean tomato flavor
• 2 garlic cloves crushed: look for firm cloves without green sprouts for the best flavor
• 1/4 cup freshly grated Parmesan optional: adds that salty nutty finish always grate your own for better melting

Step by Step Instructions

Sauté the Aromatics and Build the Sauce:

Smash your peeled garlic cloves with the flat side of your knife and place them in a medium sauce pot along with the crushed tomatoes your choice of milk and two teaspoons of Old Bay seasoning. Bring this mixture up to a gentle boil watching for those first bubbles to appear then immediately lower the heat to maintain a gentle simmer. Let this cook for about 5 minutes which softens the garlic completely and allows all those flavors to meld together into something magical.

Blend the Sauce:

Transfer the entire mixture to your blender or grab your immersion blender if you prefer to keep things in the pot. Process until completely smooth and creamy with no visible tomato chunks or pieces of garlic. This step transforms a rustic sauce into something restaurant worthy and ensures even the pickiest eaters won't encounter any unwanted texture surprises.

Boil the Pasta:

Fill a large pot with water and salt it generously until it tastes like mild seawater. Bring to a rolling boil and drop in your pasta cooking it just until al dente following the package directions exactly. You want it to have a slight bite since it will continue cooking when you toss it with the sauce. Drain thoroughly but save about half a cup of that starchy pasta water just in case you need to adjust the sauce consistency later.

Sauté the Shrimp:

Heat the butter and olive oil in your largest skillet over medium high heat until the butter stops foaming and starts to smell nutty. Add the thawed shrimp in a single layer making sure not to overcrowd the pan and season immediately with the remaining half teaspoon of Old Bay. Sear each shrimp for exactly 2 to 3 minutes per side until they turn completely pink and feel firm to the touch. Remove the cooked shrimp to a clean plate but whatever you do don't wash that pan because all those flavorful browned bits are gold.

Brown the Sausage:

Using the same pan with all its accumulated flavors add your sliced sausage directly to the hot oil. You want each piece to develop a beautiful golden brown crust which takes about 3 to 4 minutes per side depending on your sausage type. Don't move them around too much let them sit and sizzle until they release easily from the pan. If you're using a leaner sausage like chicken you might need to add another splash of oil to prevent sticking.

Bring Everything Together:

Return both the cooked shrimp and your perfectly drained pasta to the pan with the beautifully browned sausage. Pour in about half of your silky smooth tomato sauce and use tongs to toss everything together gently making sure every piece gets coated. Add more sauce gradually until you reach that perfect consistency where everything is well coated but not swimming. The pasta should look glossy and inviting.

Finish the Dish:

While the pasta is still piping hot sprinkle it generously with freshly grated Parmesan cheese so it melts immediately into the sauce creating little pockets of creamy goodness. Give it one final gentle toss and serve immediately either straight from the pan for a family style presentation or portioned into individual bowls for a more elegant approach.

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I absolutely love the hint of warmth that Old Bay seasoning brings to this dish and I always keep a fresh tin in my spice cabinet because it provides exactly the right balance for seafood without overwhelming the delicate shrimp flavor. One of my favorite memories with this recipe happened at a summer family reunion when my cousin who typically avoids anything even remotely spicy surprised everyone by asking for third helpings. She later confessed that the creamy sauce tamed any heat beautifully and now she requests this dish every time she visits.

Storage Tips

This pasta keeps beautifully in an airtight container in the refrigerator for up to three days and honestly tastes even better after the flavors have had time to meld overnight. When reheating always add a splash of water or milk to loosen the sauce because pasta naturally absorbs liquid as it sits. For longer storage I recommend keeping the sauce and cooked pasta separate in the freezer where they'll maintain better texture for up to two months. The sauce thaws and reheats like a dream while fresh pasta always gives you the best final result.

Ingredient Substitutions

If you find yourself out of coconut milk don't worry because regular whole milk or even half and half work beautifully for the creamiest possible consistency. Turkey sausage makes an excellent lighter alternative or try a high quality veggie sausage if you want to make this pescatarian with just the shrimp as your protein. As for pasta shapes penne and rotini work wonderfully but don't overlook linguine or even bow ties which all hold the sauce differently but equally deliciously. The key is choosing something with enough surface area or curves to grab onto that luscious creamy sauce.

Serving Suggestions

I always serve this pasta piping hot alongside warm crusty garlic bread that's perfect for sopping up any extra sauce and a crisp green salad dressed simply with lemon vinaigrette to cut through the richness. A generous squeeze of fresh lemon juice over each bowl just before eating brightens all the flavors and adds a lovely acidic contrast to the creamy base. For those who love extra heat keep red pepper flakes and additional Parmesan cheese on the table so everyone can customize their bowl to their liking.

Cultural and Historical Context

This beautiful dish represents the best of fusion cooking taking inspiration from both traditional Cajun cuisine and beloved Italian American pasta preparations. The combination of sausage and seafood has deep roots in Gulf Coast cooking where fresh shrimp and spicy andouille sausage have been paired for generations. Meanwhile the creamy tomato sauce technique comes straight from Italian American kitchens where home cooks learned to marry Old World pasta techniques with New World ingredients. The result is pure comfort food that feels both familiar and exciting at the same time.

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Frequently Asked Questions About Recipes

→ What type of sausage works best?

Smoked Andouille and Kielbasa bring bold, smoky depth, while chicken sausage makes the dish lighter but still flavorful.

→ Can I use coconut milk instead of dairy?

Yes, coconut milk adds creaminess and a subtle sweetness. Whole milk or half-and-half also work for a rich sauce.

→ How spicy is this pasta?

The spice mainly comes from Old Bay and the sausage you choose. Use less seasoning or milder sausage for a gentler heat.

→ Which pasta shapes are best?

Penne, rigatoni, or fettuccine hold the creamy sauce well. Choose sturdy shapes that capture bits of sausage and shrimp.

→ Can this be prepped ahead?

Yes, the sauce and proteins can be prepared in advance. Cook fresh pasta before serving and toss everything together to finish.

→ How should leftovers be stored?

Keep in an airtight container for up to three days. Add a splash of milk or water when reheating to loosen the sauce.