Shrimp and Sausage Pasta Red Sauce
If you’re seeking a dish that brings warmth and a bit of spice to your table, look no further than this Shrimp and Sausage Pasta Red Sauce. This delightful recipe combines tender shrimp and smoky Andouille sausage in a rich and flavorful red sauce that clings to every strand of pasta. Perfect for a weeknight dinner or a cozy gathering, this dish is sure to impress with its bold flavors and satisfying textures.
What Sets This Recipe Apart
What truly makes this Shrimp and Sausage Pasta Red Sauce stand out is the harmonious blend of ingredients that create a depth of flavor that is both comforting and exciting. The combination of fresh jalapeño, smoked sausage, and a touch of chipotle in adobo gives this dish a unique kick, while the creamy finish balances the heat perfectly. With just a few simple steps, you can have a restaurant-quality meal on your table in no time.
What We’re Using
- 8 ounces uncooked pasta – Your choice of pasta; we recommend fettuccine or penne for this dish.
- 3 ounces raw shrimp – Thawed, peeled, and deveined for ease of cooking.
- 6 ounces pre-cooked smoked Andouille sausage – Adds a wonderful smoky flavor to the sauce.
- 1 large jalapeño pepper – Provides a spicy kick; adjust to taste.
- 1 medium-sized yellow onion (about 2 ounces) – Adds sweetness and depth to the sauce.
- 1 garlic clove – For aromatic richness.
- 2 teaspoons mild olive oil – Used for sautéing the vegetables.
- 2 teaspoons smoked hot paprika powder – Enhances the smoky undertones.
- 1 cup chicken broth – Serves as the base for the sauce.
- 1 cup canned crushed tomatoes (about 9 ounces) – Provides the heartiness of the sauce.
- 1 teaspoon finely diced canned chipotle pepper – A small piece adds a nice smoky heat.
- 1 teaspoon canned adobo sauce – From the can of chipotle peppers, it adds depth.
- 1 teaspoon dried thyme – A classic herb that complements the flavors.
- 1 tablespoon tomato paste – For richness and a deeper tomato flavor.
- 2 tablespoons heavy cream – Adds a luscious finish to the sauce.
- Fresh thyme as garnish (optional) – For a touch of freshness and presentation.
Tools of the Trade
- Large pot – For boiling the pasta.
- Skillet – To make the sauce and sauté the ingredients.
- Cutting board and knife – Essential for chopping vegetables and shrimp.
- Wooden spoon – For stirring the sauce.
- Measuring cups and spoons – To ensure accurate ingredient amounts.
Shrimp and Sausage Pasta Red Sauce, Made Easy
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add in the 8 ounces of uncooked pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta and set it aside.
Step 2: Sauté the Vegetables
In a large skillet, heat the 2 teaspoons of mild olive oil over medium heat. Add the finely chopped jalapeño pepper, diced yellow onion, and minced garlic clove. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
Step 3: Add the Sausage and Seasonings
Next, add the 6 ounces of pre-cooked smoked Andouille sausage to the skillet. Stir in the 2 teaspoons of smoked hot paprika powder and the 1 teaspoon of dried thyme. Cook for an additional 2-3 minutes to let the flavors meld together.
Step 4: Build the Sauce
Pour in the 1 cup of chicken broth and 1 cup of canned crushed tomatoes, stirring to combine. Add the 1 tablespoon of tomato paste, the 1 teaspoon of finely diced chipotle pepper, and the 1 teaspoon of adobo sauce. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to deepen.
Step 5: Incorporate the Shrimp
Add the 3 ounces of raw shrimp to the sauce, cooking until the shrimp turn pink and opaque, about 3-4 minutes. The shrimp will cook quickly, so be sure not to overdo it.
Step 6: Finish with Cream
Once the shrimp are cooked, stir in the 2 tablespoons of heavy cream to give the sauce a creamy texture. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
Step 7: Combine and Serve
Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated in the sauce. Serve hot, garnished with fresh thyme if desired.
Season-by-Season Upgrades
- Spring: Add fresh asparagus or peas for a pop of color and freshness.
- Summer: Toss in some cherry tomatoes for added sweetness and texture.
- Fall: Incorporate some roasted pumpkin or butternut squash for a seasonal twist.
- Winter: Use kale or spinach to add some greens and nutrition to the dish.
Pro Perspective
When making this Shrimp and Sausage Pasta Red Sauce, it’s essential to balance the flavors. The smoky sausage pairs beautifully with the heat from the jalapeño and chipotle, while the cream brings everything together. If you enjoy a little more spice, feel free to add extra jalapeño or even a pinch of red pepper flakes. For a twist, try substituting the pasta with zucchini noodles for a lighter option, or serve it over quinoa for added protein.
Prep Ahead & Store
This dish is great for meal prep! You can cook the sauce ahead of time and store it in the refrigerator for up to three days. Simply reheat on the stove before adding the cooked pasta. If you want to enjoy leftovers, store the pasta and sauce separately to prevent the pasta from becoming mushy. The sauce can be frozen in an airtight container for up to three months; just be sure to thaw it in the fridge before reheating.
Shrimp and Sausage Pasta Red Sauce Q&A
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used! Just make sure to thaw them completely, peel, and devein them before adding to the sauce.
What type of pasta works best with this sauce?
While you can use any pasta you like, fettuccine or penne are excellent choices as they hold the sauce well.
Can I make this dish without sausage?
Absolutely! You can omit the sausage and add more vegetables or use a plant-based sausage for a vegetarian option.
How can I make this dish spicier?
If you’re looking for more heat, consider adding additional jalapeños, a pinch of cayenne pepper, or using a spicier sausage.
What to Make After This
Next Steps
Now that you have the perfect recipe for Shrimp and Sausage Pasta Red Sauce, it’s time to gather your ingredients and get cooking. Remember, cooking is all about experimenting and finding the flavors that you love. So, gather your family or friends, put on some music, and enjoy the process as much as the delicious outcome. Happy cooking!
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Shrimp and Sausage Pasta Red Sauce
Ingredients
Equipment
Method
- Step 1: Cook the Pasta - Begin by bringing a large pot of salted water to a boil. Add in the uncooked pasta and cook according to package instructions until al dente. Reserve about ½ cup of the pasta water, then drain the pasta and set it aside.
- Step 2: Sauté the Vegetables - In a large skillet, heat the mild olive oil over medium heat. Add the finely chopped jalapeño pepper, diced yellow onion, and minced garlic clove. Sauté for about 5 minutes, or until the vegetables are softened and fragrant.
- Step 3: Add the Sausage and Seasonings - Next, add the pre-cooked smoked Andouille sausage to the skillet. Stir in the smoked hot paprika powder and the dried thyme. Cook for an additional 2-3 minutes to let the flavors meld together.
- Step 4: Build the Sauce - Pour in the chicken broth and canned crushed tomatoes, stirring to combine. Add the tomato paste, finely diced chipotle pepper, and adobo sauce. Bring the mixture to a gentle simmer and let it cook for about 10 minutes, allowing the flavors to deepen.
- Step 5: Incorporate the Shrimp - Add the raw shrimp to the sauce, cooking until the shrimp turn pink and opaque, about 3-4 minutes. The shrimp will cook quickly, so be sure not to overdo it.
- Step 6: Finish with Cream - Once the shrimp are cooked, stir in the heavy cream to give the sauce a creamy texture. If the sauce is too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Step 7: Combine and Serve - Add the cooked pasta to the skillet and toss everything together until the pasta is evenly coated in the sauce. Serve hot, garnished with fresh thyme if desired.
Notes
- This dish can be meal-prepped by cooking the sauce ahead of time and storing it in the refrigerator.
- For a lighter option, substitute the pasta with zucchini noodles.
- Store leftovers separately to prevent the pasta from becoming mushy.
