Sausage and Shrimp Pasta

Ingredients

• 454 g (1 pound)short pasta, uncooked
• 454 g (1 pound)shrimp, peeled and deveined; thawed if frozen
• 397 g (14 ounces)smoked pork sausage
• 15 ml (1 tablespoon)olive oil
• 425 g (15 ounces)diced tomatoes, with their juices
• 15 ml (1 tablespoon)Brazilian sofrito, or 4 cloves of garlic, minced
• 1 heaping cup (about 160 g; 1 large onion)diced onion
• 1 heaping cup (about 150 g; 1–2 peppers)sliced red bell pepper
• 120 ml (½ cup)double cream
• ½ teaspoonred pepper flakes
• 1 teaspoonsmoked paprika
• 5spring onions, whites and greens separated
• to tasteparsley, chopped
• to tastesalt
• to tasteblack pepper
• to servefreshly grated Parmesan

Instructions

1. 1

   Cook the pasta

   Cook the pasta in salted water until al dente, following the packet directions. Drain it and set it aside.

2. 2

   Brown the sausage

   Heat the olive oil in the same pot over medium-high heat. Add the sausage and cook until golden brown.

3. 3

   Soften the vegetables

   Add the onion, the whites of the spring onions and the red pepper. Leave the garlic aside for now, and cook until the vegetables have softened.

4. 4

   Add the shrimp

   Add the shrimp and stir a couple of times, until they turn from translucent to whitish and begin to firm up.

5. 5

   Add seasonings

   Add the spices and garlic, then sauté until fragrant and golden brown.

6. 6

   Combine the garlic

   Stir so the golden garlic is evenly mixed through the other ingredients.

7. 7

   Simmer the tomatoes

   Add the diced tomatoes with their juices and stir to combine. Simmer for a few minutes, until gently bubbling.

8. 8

   Stir in the cream

   Pour in the cream and add the spring onion greens. Stir until incorporated.

9. 9

   Season the sauce

   Season with salt and pepper to taste, then stir to combine.

10. 10

    Add the pasta

    Turn off the heat, add the cooked pasta and parsley, and stir gently until the pasta is coated.

11. 11

    Let it rest

    Leave the pasta in the pan for a few minutes, stirring occasionally as the sauce turns creamier.

12. 12

    Serve with Parmesan

    Serve with fresh parsley and freshly grated Parmesan.

What is sausage and shrimp pasta?

This is a hearty pasta dish built around smoked sausage, shrimp and a creamy tomato sauce. Its mix of seafood, pork sausage and pasta draws on broadly popular home-cooking combinations rather than one specific regional tradition.

Smoked paprika and sausage bring savoury depth, while tomatoes and cream make a smooth, gently tangy coating. Cooking the pasta separately and stirring it into the finished sauce helps keep it pleasantly al dente.

Nutrition and macros by portion

The nutrition label shows one serving as written: 643 calories, 59g protein, 49g carbs, 25g fat.

The pasta and tomatoes provide most of the carbohydrates, while the sausage, shrimp and cream contribute much of the protein and fat. Serve it with a green salad or vegetables to add freshness and balance the richness of the pasta.

Choosing the ingredients

Sausage: Smoked pork sausage gives the sauce a deep, savoury flavour and browns well in the pot. Slice it evenly so the pieces colour at a similar pace.

Shrimp: Use peeled, deveined shrimp, thawed if frozen, so they can go straight into the pan. Keep an eye on them: they need only a short time to turn opaque and start firming up.

Build flavour in stages

Vegetables first: Cook the onion, spring onion whites and pepper after browning the sausage. This lets them soften in the seasoned oil and sausage drippings.

Garlic later: The method holds the garlic back until after the shrimp and spices go in. That gives it less time to catch on the hot base and lets its aroma bloom before the tomatoes are added.

Keep the shrimp tender

Shrimp: The initial cooking is brief; look for a change from translucent to whitish and a slight firmness. They continue to cook a little as the sauce simmers and the pasta is folded in.

Simmer: Once the tomatoes are added, cook only for a few minutes at a gentle bubble. A hard or prolonged boil can make the shrimp and sausage less tender.

Get the sauce texture right

Cream and tomatoes: Stir them together well so the cream is distributed through the tomato juices and spices. The sauce should look cohesive before the pasta goes in.

Resting: After adding the pasta, give it a few minutes in the pan and stir occasionally. This helps the sauce cling to the pasta and become creamier without needing extra cooking.

Serve it while creamy

Parsley and spring onion greens add a fresh finish to the rich sauce; save some parsley for serving if you like. Freshly grated Parmesan gives each portion a savoury final touch.

Serve alongside a crisp green salad or simply cooked vegetables to add freshness to the meal. A slice of crusty bread can help scoop up any sauce left on the plate.

Recipe notes & tips

• Prep the vegetables and separate the spring onion whites and greens before you start cooking.
• Use the pasta packet timing as a guide and drain the pasta as soon as it is al dente.
• Brown the sausage before adding the vegetables to develop a deeper savoury base.
• Stir the shrimp only briefly at first, then let them finish cooking in the sauce.
• Reserve some chopped parsley for a fresh garnish at the table.
• Grate the Parmesan just before serving for the best flavour and texture.

Variations

• Adjust the heat: Use fewer red pepper flakes for a milder sauce or add more for extra warmth.
• Swap the sausage: Use another smoked sausage, checking that it is cooked through as needed.
• Add greens: Stir in a handful of spinach near the end, letting it wilt in the hot sauce.
• Use garlic: If Brazilian sofrito is unavailable, use the listed four minced cloves of garlic.
• Change the pasta: Choose another short shape that holds the creamy tomato sauce well.

Common mistakes to avoid

• Adding garlic too early: It can brown before the vegetables soften; follow the method and hold it back until after the shrimp and spices.
• Overcooking the shrimp: They can turn firm and tough; cook just until they begin to turn whitish, then finish them briefly in the sauce.
• Boiling the sauce hard: A vigorous boil can affect the seafood's texture; keep the tomato mixture at a gentle simmer.
• Cooking pasta too soft: It will soften further when mixed with the sauce; drain it while still al dente.
• Skipping the rest: The sauce may not cling as well straight away; let the finished pasta sit for a few minutes, stirring occasionally.

How to store

Refrigerate leftovers in an airtight container and use within 2 days. Reheat gently in a pan or microwave until hot throughout; add a small splash of water or cream if the sauce has thickened.

Frequently asked questions