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Easy Shrimp and Sausage Pasta Red Sauce photo

Shrimp and Sausage Pasta Red Sauce

This Shrimp and Sausage Pasta Red Sauce is bursting with flavor! A perfect blend of shrimp and smoky sausage in a rich, spicy sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 8 ounces uncooked pasta your choice, recommend fettuccine or penne
For the Sauce:
  • 3 ounces raw shrimp thawed, peeled, and deveined
  • 6 ounces pre-cooked smoked Andouille sausage
  • 1 large jalapeño pepper finely chopped, adjust to taste
  • 1 medium yellow onion about 2 ounces, diced
  • 1 clove garlic minced
  • 2 teaspoons mild olive oil
  • 2 teaspoons smoked hot paprika powder
  • 1 cup chicken broth
  • 1 cup canned crushed tomatoes about 9 ounces
  • 1 teaspoon finely diced canned chipotle pepper
  • 1 teaspoon canned adobo sauce
  • 1 teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 2 tablespoons heavy cream
  • Fresh thyme as garnish (optional)

Equipment

  • Large pot
  • Skillet
  • Cutting board and knife
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Directions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.