Shrimp and Sausage Pasta

Shrimp and sausage pasta in a creamy Cajun-inspired sauce is one of those feel-good dishes perfect for when you want a little bit of comfort and a lot of flavor. Every time I make this, the kitchen fills with rich aromas and the table goes quiet except for people grabbing seconds. This recipe is quick enough for a weeknight but impressive enough for company. The sauce is just spicy enough and the combo of shrimp and sausage is always a crowd-pleaser.

When I first served this at a family Sunday dinner everyone wanted the recipe on the spot and even my picky eater went back for more.

Ingredients

• Shrimp: adds that sweet seafood flavor and cooks up quickly I like to use medium or large shrimp that are deveined and peeled for speed
• Smoked sausage: brings a deep savoriness to the dish Kielbasa and andouille both give spicy notes but chicken sausage works if you want it lighter look for sausages with a good snap and smoky aroma
• Pasta: holds the sauce and gives the meal its hearty base Bigger shapes like penne or rigatoni trap the creamy sauce best
• Canned coconut milk: makes the sauce creamy with a subtle hint of sweetness If using dairy pick whole milk for richness
• Old Bay seasoning: provides signature Cajun spice and gentle heat Make sure it is fresh and aromatic
• Canned crushed tomatoes: create a tangy and robust sauce Choose a brand with no added sugar for a cleaner tomato taste
• Fresh garlic: punches up the sauce Make sure the cloves are firm and not sprouting
• Butter and olive oil: help sauté the seafood and sausage and add richness Use extra virgin olive oil for best flavor
• Freshly grated parmesan: for topping optional but it adds a salty nutty finish to the dish Always grate it yourself for best melting

Step-by-Step Instructions

Sauté the Aromatics and Build the Sauce:

Smash your peeled garlic cloves and place them in a medium sauce pot with crushed tomatoes milk of your choice and two teaspoons of Old Bay seasoning Bring this mixture up to a gentle boil then lower the heat and let simmer for a few minutes This softens the garlic and lets the flavors meld

Blend the Sauce:

Transfer the mixture to a blender or use an immersion blender Process until smooth and creamy This gives the finished sauce a velvety consistency with no tomato chunks

Boil the Pasta:

Bring a large pot of salted water to a boil Drop in your pasta and cook just until al dente following the package instructions Drain well but save a little bit of the cooking water

Sauté the Shrimp and Sausage:

In a large skillet heat the butter and olive oil over medium high heat Add thawed shrimp and season with half a teaspoon of Old Bay Sear each shrimp for two to three minutes per side until totally pink and firm Remove shrimp to a plate but do not clean the pan

Brown the Sausage:

Using the same pan add sliced sausage directly into the flavorful oil You want each side browned and crisped up about three to four minutes per batch If you are using leaner sausage splash in a little more oil as needed

Bring Everything Together:

Return the cooked shrimp and drained pasta to the pan with the sausage Pour in half the creamy tomato sauce Toss well to coat everything gently then add more sauce until you reach your favorite consistency

Finish the Dish:

Sprinkle the pasta with freshly grated parmesan while it is still hot so it melts in Serve straight from the pan or dish up into bowls

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I love the hint of warmth from Old Bay seasoning and always keep a tin on hand because it brings the right balance to seafood without overwhelming the dish. One of my favorite moments with this recipe was when my cousin who always avoids spicy food asked for third helpings at a summer family reunion.

Storage Tips

This pasta keeps well in an airtight container in the fridge for up to three days. When reheating add a splash of water or a bit more milk to loosen the sauce since pasta can absorb liquid as it sits. For freezing I find it better to keep sauce and pasta separate if possible for better texture.

Ingredient Substitutions

If you are out of coconut milk you can use regular whole milk or half and half for the creamiest consistency. Swap in turkey sausage or even a veggie sausage if you prefer less fat or want to make it pescatarian with just shrimp. Penne rotini or even linguine all work as base pasta so use your favorite shape.

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Serving Suggestions

Serve this pasta piping hot with garlic bread or a big green salad on the side. A squeeze of fresh lemon over the finished bowl brightens up the rich flavors. Add extra parmesan and red pepper flakes for those who love a little extra kick.

Cultural and Historical Context

This dish takes inspiration from both Cajun and classic Italian pasta traditions. Utilizing sausage and seafood together is rooted in Gulf Coast cooking while the creamy tomato sauce nods to Italian American favorites. It is fusion comfort food at its best.

Recipe FAQs

→ What type of sausage works best?

Smoked Andouille, Kielbasa, or chicken sausage all work well, bringing their own unique flavor and smoky depth to the dish.

→ Can I use a dairy substitute for the sauce?

Yes, canned coconut milk or other plant-based milks can replace dairy milk for a creamy, rich sauce with a hint of sweetness.

→ How spicy is this dish?

The spiciness comes mainly from Old Bay seasoning and sausage choice. Adjust these to taste for a milder or bolder kick.

→ Which pasta shapes pair best?

Sturdy shapes like penne, rigatoni, or fettuccine hold up well to the creamy sauce and chunky seafood and sausage.

→ Can I prep this meal ahead of time?

Yes, prepare the sauce and meats in advance, then cook pasta fresh and toss everything together just before serving.