Shrimp Sausage Pasta Recipe

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5 from 33 votes

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

Course Main Dish

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 562kcal

Author Kathy Berget

Ingredients

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

US Customary - Metric

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.

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