Shrimp Sausage Pasta

Shrimp Sausage Pasta combines tender shrimp and smoky kielbasa with fettuccine in a creamy tomato sauce. Everything cooks in one pan, including the pasta, making this an easy dinner with plenty of flavor and less cleanup.

Shrimp and sausage pasta

When I first told my husband I was making shrimp with kielbasa and fettuccine, he gave me a pretty skeptical look. That changed as soon as he tasted it. He went back for seconds and took the leftovers for lunch the next day.

What I really like about this pasta is that everything comes together in one pan. The pasta cooks directly in the tomato sauce and chicken broth, soaking up plenty of flavor as it cooks. Shrimp and browned kielbasa are added back at the end, along with heavy cream for a rich, creamy sauce.

Serve it with homemade focaccia or breadsticks and a simple salad for a complete meal.

Serve it with homemade focaccia or homemade breadsticks and a simple salad with Italian dressing for a complete meal.

Ingredients for Pasta with shrimp and kielbasa

• Shrimp - Use large raw shrimp that have been peeled and deveined. Remove the tails before cooking so the finished pasta is easy to eat.
• Kielbasa - Kielbasa adds a smoky, savory flavor. Slice it into rounds so it browns quickly and is easy to eat with the pasta. Another fully cooked smoked sausage can also be used.
• Pasta - Use fettuccine, thick spaghetti, or other hearty pasta.
• Chicken Broth - I use my homemade chicken broth, but any chicken broth or stock works.
• Tomato Paste and diced tomatoes - Both are used to build the tomato base for the pasta.
• Sun-dried tomatoes - Oil-packed sun-dried tomatoes add concentrated tomato flavor. Chop them into small pieces so they're distributed throughout the pasta.
• Heavy Cream - The cream makes the sauce rich and delicious. It also helps thicken the sauce.
• Herbs and Seasoning - Dried rosemary, parsley, oregano, thyme, and basil are all used along with smoked paprika.

Step-by-step directions for making shrimp sausage pasta

1. Add a light coating of olive oil to a large skillet over medium-low to medium heat. Add shrimp and cook for 30-60 seconds per side, just until the shrimp is mostly cooked through.
2. Remove shrimp from pan and set aside.
3. Add a light coating of olive oil to the skillet and add sliced sausages. Cook over medium heat for 1-2 minutes per side just until the sausages begin to brown up or crisp a bit.
4. Remove sausage from pan and set aside.

5. Turn heat to low and add garlic. Cook for about 30 seconds until fragrant and then add tomato paste and crushed tomatoes. Stir until heated through.
6. Add seasonings and stir well.
7. Stir in chicken broth and then add fettuccine. Try to submerge the noodles and move them around as much as possible so they don't stick together.

8. Bring to a simmer, making certain you stir every few minutes so the pasta is not stuck to the bottom of the pan and so it doesn't stick together.
9. Place lid on pan and cook until the pasta is cooked to your liking. I like it al dente, which means it just has a slight bite to it. The pasta will also continue cooking just slightly while adding the remaining ingredients.
10. Remove the lid and stir in heavy cream.

11. As soon as the sauce begins to simmer, add the shrimp and sausage back into the pan. Stir gently so everything is covered with the sauce.
12. Cook until the shrimp and sausage are heated through.
13. Add additional salt and pepper if needed.
14. Serve hot with a bit of freshly chopped parsley for garnish.

Shrimp sausage and pasta tips

• Use a large skillet. A 3.5-quart skillet works well and gives you enough room to stir the pasta as it cooks.
• Don't overcook the shrimp. Cook the shrimp just until they begin to turn pink and curl into a "C." It's better to slightly undercook them at first because they'll finish cooking when added back to the sauce.
• Let the pan cool slightly if needed. If the skillet is very hot after browning the sausage, remove it from the heat for 1-2 minutes before adding the garlic so the garlic doesn't burn.
• Keep the pasta moving. The fettuccine will be difficult to stir at first. As it softens, stir and separate the noodles so they cook evenly and don't stick together.
• Add more broth as needed. Different types of pasta absorb different amounts of liquid. If the sauce becomes very thick before the pasta is cooked, add a little more chicken broth.
• Check the pasta for doneness. Cooking time will vary depending on the thickness of the pasta. Taste a piece to determine when it's cooked to your liking.
• Adjust the sauce at the end. If the sauce is thicker than you'd like after adding the shrimp and sausage, stir in a little additional cream or chicken broth.

More delicious pasta recipes

• Meatball Pasta Bake
• Baked Spaghetti
• Garlic Butter Pasta
• Prosciutto Pasta
• Chicken Pasta Bake
• Orecchiette with Sausage and Spinach

This recipe has been inspired by Love in My Oven.

If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop

Check out all my delicious pasta dishes!

Shrimp Sausage Pasta Recipe

Kathy Berget

Creamy one-pan pasta with shrimp, smoky kielbasa, and fettuccine cooked together in a flavorful tomato sauce.

5 from 33 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine American

Servings 6 people

Calories 562 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1-2 tablespoons olive oil
• ▢ 1 pound shrimp (deveined, peeled)
• ▢ 12 ounces Kielbasa sausage, sliced into 1 inch pieces (or other cooked, smoked sausage)
• ▢ 2 cloves garlic (minced)
• ▢ 2 tablespoons tomato paste
• ▢ 1 cup canned crushed tomatoes (or tomato sauce)
• ▢ 3-4 oil-packed sun-dried tomatoes (chopped)
• ▢ ½ teaspoon dried rosemary
• ▢ ½ teaspoon dried parsley
• ▢ ½ teaspoon dried oregano
• ▢ ½ teaspoon dried thyme
• ▢ ½ teaspoon dried basil
• ▢ ½ teaspoon smoked paprika
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon pepper
• ▢ 2½ cups chicken broth (plus more as needed)
• ▢ 10 ounces fettuccine (or other hearty pasta)
• ▢ ¾ cup heavy cream (plus more as needed)
• ▢ 1 teaspoon fresh parsley (for garnish, optional)

Instructions

 

• Add a light coating of olive oil to a large skillet over medium-low to medium heat. Add shrimp and cook for 30-60 seconds per side, just until the shrimp is mostly cooked through.
  1-2 tablespoons olive oil, 1 pound shrimp
• Remove shrimp from pan and set aside.
• Add a light coating of olive oil to the skillet and add sliced sausages. Cook over medium heat for 1-2 minutes per side just until the sausages begin to brown up or crisp a bit.
  12 ounces Kielbasa sausage, sliced into 1 inch pieces
• Remove sausage from pan and set aside.
• Turn heat to low and add garlic. Cook for about 30 seconds until fragrant, and then add tomato paste, crushed tomatoes, and sun-dried tomatoes. Stir until heated through.
  2 cloves garlic, 2 tablespoons tomato paste, 1 cup canned crushed tomatoes, 3-4 oil-packed sun-dried tomatoes
• Add seasonings and stir well.
  ½ teaspoon dried rosemary, ½ teaspoon dried parsley, ½ teaspoon dried oregano, ½ teaspoon dried thyme, ½ teaspoon dried basil, ½ teaspoon smoked paprika, ½ teaspoon salt, ½ teaspoon pepper
• Stir in chicken broth and then add fettuccine. Try to submerge the pasta and move it around as much as possible so they don't stick together.
  2½ cups chicken broth, 10 ounces fettuccine
• Bring to a simmer and then place lid on pan making certain you stir every few minutes so the pasta is not stuck to the bottom of the pan and it doesn't stick together.
• If the sauce becomes very thick while the pasta is cooking, add additional chicken broth.
• Cook until the pasta is cooked to your liking. I like it al dente which means it just has a slight bite to it. The pasta will also continue cooking just slightly while adding the remaining ingredients.
• Remove the lid and stir in heavy cream.
  ¾ cup heavy cream
• As soon as the sauce begins to simmer and thicken, add the shrimp and sausage back into the pan. Stir gently so everything is covered with the sauce.
• Cook until the shrimp and sausage are heated through.
• Add additional salt and pepper if needed.
• Serve hot with a bit of freshly chopped parsley for garnish.
  1 teaspoon fresh parsley

Notes

• • Use a large skillet. A 3.5-quart skillet works well and gives you enough room to stir the pasta as it cooks.
  • Don't overcook the shrimp. Cook the shrimp just until they begin to turn pink and curl into a "C." It's better to slightly undercook them at first because they'll finish cooking when added back to the sauce.
  • Let the pan cool slightly if needed. If the skillet is very hot after browning the sausage, remove it from the heat for 1-2 minutes before adding the garlic so the garlic doesn't burn.
  • Keep the pasta moving. The fettuccine will be difficult to stir at first. As it softens, stir and separate the noodles so they cook evenly and don't stick together.
  • Add more broth as needed. Different types of pasta absorb different amounts of liquid. If the sauce becomes very thick before the pasta is cooked, add a little more chicken broth.
  • Check the pasta for doneness. Cooking time will vary depending on the thickness of the pasta. Taste a piece to determine when it's cooked to your liking.
  • Adjust the sauce at the end. If the sauce is thicker than you'd like after adding the shrimp and sausage, stir in a little additional cream or chicken broth.
  •  

Nutritional Disclaimer:

Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Nutrition

Calories: 562kcalCarbohydrates: 40gProtein: 27gFat: 33gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.04gCholesterol: 210mgSodium: 1599mgPotassium: 526mgFiber: 2gSugar: 4gVitamin A: 824IUVitamin C: 6mgCalcium: 111mgIron: 3mg

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