18 Spicy Shrimp and Sausage Pasta Delights

Dive into a world of flavor with our roundup of 18 Spicy Shrimp and Sausage Pasta Delights! Perfect for those nights when you crave something bold and comforting, these recipes promise to turn your dinner into a fiesta of tastes. Whether you’re a spice lover or just looking to shake up your meal routine, we’ve got something to make your taste buds dance. Keep reading to discover your next favorite dish!

Cajun Shrimp and Sausage Pasta

Believe it or not, the first time I tried Cajun Shrimp and Sausage Pasta, I was skeptical about the combination. But one bite was all it took to convert me. Now, it’s a staple in my kitchen, especially when I’m craving something with a bit of a kick and a whole lot of flavor.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb smoked sausage, sliced
• 8 oz penne pasta
• 2 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned, about 5 minutes, stirring occasionally.
3. Add the shrimp to the skillet with the sausage. Sprinkle with Cajun seasoning, salt, and black pepper. Cook until the shrimp are pink and opaque, about 3 minutes per side.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the mixture simmer for 2 minutes to thicken slightly.
6. Add the cooked pasta and Parmesan cheese to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
7. Garnish with chopped parsley before serving.

Delightfully creamy with a spicy kick, this pasta dish is a crowd-pleaser. Serve it with a side of crusty bread to soak up the delicious sauce, or add a sprinkle of extra Parmesan for those who love a cheesy finish.

Garlic Butter Shrimp and Sausage Pasta

This Garlic Butter Shrimp and Sausage Pasta is a dish that’s close to my heart, reminding me of cozy family dinners where the aroma of garlic and butter filled the air. Trust me, it’s a crowd-pleaser that combines succulent shrimp, savory sausage, and al dente pasta in a rich, garlicky butter sauce.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb Italian sausage, sliced
• 12 oz fettuccine pasta
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Tip: Be careful not to burn the garlic to avoid a bitter taste.
4. Add the shrimp to the skillet and cook until pink and opaque, about 2 minutes per side. Remove the shrimp and set aside with the sausage.
5. Pour the chicken broth into the skillet, scraping up any browned bits. Stir in the heavy cream, Parmesan cheese, salt, and pepper. Bring to a simmer and cook until the sauce slightly thickens, about 3 minutes.
6. Return the cooked sausage and shrimp to the skillet, along with the drained pasta. Toss everything together until well coated in the sauce. Tip: For an extra flavor boost, let the pasta sit in the sauce for a minute before serving.
7. Garnish with fresh parsley before serving. Tip: A squeeze of lemon juice can brighten up the dish beautifully.

Buttery, garlicky, and packed with flavor, this pasta dish is a perfect balance of richness and freshness. Serve it with a crisp green salad and a glass of white wine for a complete meal that’s sure to impress.

Creole Shrimp and Sausage Pasta

Believe it or not, the first time I tried making Creole Shrimp and Sausage Pasta, it was a complete disaster. But after a few tweaks and a lot of love, it’s become a weeknight favorite in my house. Here’s how I make it now, with all the lessons I’ve learned along the way.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 lb smoked sausage, sliced
• 8 oz penne pasta
• 2 tbsp olive oil
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 1 cup chicken broth
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the onion, bell pepper, and celery. Cook until softened, about 5 minutes, stirring occasionally.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Stir in the diced tomatoes, chicken broth, smoked paprika, thyme, oregano, and cayenne pepper. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld.
6. Add the shrimp and cooked sausage to the skillet. Cook until the shrimp are pink and opaque, about 3-4 minutes.
7. Combine the cooked pasta with the shrimp and sausage mixture in the skillet. Toss everything together until well coated and heated through.
8. Garnish with fresh parsley before serving.

Absolutely bursting with flavor, this dish has the perfect balance of smoky, spicy, and savory notes. Serve it with a sprinkle of Parmesan cheese on top or alongside a crisp green salad for a complete meal.

Spicy Tomato Basil Shrimp and Sausage Pasta

Kicking off the weekend with a dish that’s as vibrant as it is flavorful, I found myself craving something that combines the zest of the sea with the heartiness of land. That’s how this Spicy Tomato Basil Shrimp and Sausage Pasta came to life in my kitchen, a perfect balance of spice, savor, and a touch of sweetness from the tomatoes.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/2 lb Italian sausage, casings removed
• 8 oz pasta (penne or fusilli works great)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1/4 cup fresh basil, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Remove from skillet and set aside.
3. In the same skillet, add the remaining 1 tbsp olive oil. Add the shrimp, garlic, and red pepper flakes, cooking until the shrimp are pink and opaque, about 2 minutes per side. Tip: Don’t overcrowd the shrimp to ensure they sear properly.
4. Return the sausage to the skillet. Add the diced tomatoes and bring to a simmer. Let it cook for 3 minutes to allow the flavors to meld.
5. Add the cooked pasta and fresh basil to the skillet, tossing everything together until well combined. Cook for an additional 2 minutes to warm through. Tip: Reserve a cup of pasta water to adjust the sauce’s consistency if needed.
6. Season with salt to taste and serve immediately. Tip: Garnish with extra basil leaves for a fresh, colorful finish.

Nothing beats the succulent shrimp paired with the spicy, savory sausage, all coated in a vibrant tomato basil sauce that clings to every noodle. Serve it with a sprinkle of Parmesan or a side of crusty bread to soak up every last bit of sauce.

One Pot Shrimp and Sausage Pasta

How many times have you found yourself staring into the fridge, wondering what to make for dinner that’s both easy and delicious? That was me last night, and that’s how this One Pot Shrimp and Sausage Pasta came to life. It’s a dish that’s as simple as it is flavorful, perfect for those busy weeknights when you want something hearty without the hassle.

Ingredients

• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 lb smoked sausage, sliced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups chicken broth
• 1 cup heavy cream
• 8 oz penne pasta
• 1/2 cup grated Parmesan cheese
• 2 tbsp chopped parsley

Instructions

1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add 1 lb sliced smoked sausage and cook until browned, about 5 minutes.
3. Add 1 lb shrimp, 3 cloves minced garlic, 1/2 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper to the pot. Cook until shrimp is pink, about 2 minutes per side.
4. Pour in 2 cups chicken broth and 1 cup heavy cream, stirring to combine.
5. Add 8 oz penne pasta, ensuring it’s fully submerged in the liquid.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 15 minutes, or until pasta is al dente, stirring occasionally to prevent sticking.
7. Remove from heat and stir in 1/2 cup grated Parmesan cheese until melted and smooth.
8. Garnish with 2 tbsp chopped parsley before serving.

Just like that, you’ve got a creamy, spicy pasta dish that’s packed with flavor and ready in no time. The shrimp and sausage add a perfect balance of textures, while the Parmesan brings a rich depth that ties everything together. Serve it with a crisp green salad or some crusty bread to soak up every last bit of sauce.

Creamy Parmesan Shrimp and Sausage Pasta

Believe it or not, this Creamy Parmesan Shrimp and Sausage Pasta was born out of a desperate fridge clean-out. It’s now a family favorite, blending rich flavors with a comforting creaminess that’s hard to resist.

Ingredients

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 1/2 lb Italian sausage, casings removed
• 1/2 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp chopped parsley

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1/2 lb Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add 1/2 lb shrimp to the skillet and cook until pink, about 2-3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
5. Pour in 1 cup heavy cream, 1/2 cup grated Parmesan cheese, 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes. Stir until the cheese melts and the sauce thickens slightly, about 2 minutes. Tip: If the sauce is too thick, add reserved pasta water a tablespoon at a time.
6. Add the drained pasta to the skillet and toss to coat in the sauce. Garnish with 2 tbsp chopped parsley before serving.

Delightfully creamy with a hint of spice, this pasta dish is a perfect balance of flavors. Serve it with a crisp green salad and a glass of white wine for an effortless yet impressive meal.

Lemon Garlic Shrimp and Sausage Pasta

Most evenings, I find myself craving something that’s both comforting and a little luxurious, without spending hours in the kitchen. That’s how this Lemon Garlic Shrimp and Sausage Pasta became a staple in my home—it’s quick, flavorful, and always hits the spot.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 12 oz smoked sausage, sliced
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup lemon juice
• 1/4 tsp red pepper flakes
• 1/4 cup parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp and sausage, cooking until the shrimp is pink and the sausage is browned, about 3-4 minutes. Tip: Don’t overcrowd the skillet to ensure everything cooks evenly.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in the red pepper flakes and let the mixture simmer for 2 minutes.
5. Drain the pasta and add it to the skillet, tossing to combine. If the pasta seems dry, add the reserved pasta water a little at a time. Tip: The starch in the pasta water helps the sauce cling to the noodles.
6. Stir in the chopped parsley and season with salt to taste before serving.

Kind of magical how the tangy lemon and spicy sausage come together in this dish, isn’t it? The pasta is wonderfully creamy, with just the right amount of kick from the red pepper flakes. Try serving it with a sprinkle of Parmesan and a side of crusty bread to soak up every last bit of sauce.

Shrimp and Sausage Alfredo Pasta

Kicking off the week with a dish that’s close to my heart, Shrimp and Sausage Alfredo Pasta is the ultimate comfort food with a twist. I remember the first time I tried adding sausage to my Alfredo; it was a game-changer, adding a smoky depth that pairs perfectly with the succulent shrimp.

Ingredients

• 1 lb fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 1 lb Italian sausage, sliced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the shrimp, minced garlic, salt, black pepper, and red pepper flakes. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside with the sausage.
4. Reduce the heat to low and add the butter to the skillet. Once melted, pour in the heavy cream, stirring constantly to prevent burning. Gradually add the Parmesan cheese, stirring until the sauce is smooth and thickened, about 5 minutes.
5. Return the cooked pasta, sausage, and shrimp to the skillet. Toss everything together until well coated in the Alfredo sauce. Cook for an additional 2 minutes to heat through.

Delightfully creamy with a hint of spice, this pasta is a crowd-pleaser. Serve it with a sprinkle of extra Parmesan and a side of garlic bread for dipping into that luxurious sauce.

Spicy Sausage and Shrimp Penne

Goodness, have I got a treat for you today! There’s something about the combination of spicy sausage and succulent shrimp that just sings to my soul, especially when tossed with penne in a rich, flavorful sauce. It’s a dish that’s become a staple in my kitchen, perfect for those nights when you’re craving something hearty yet effortlessly elegant.

Ingredients

• 1 lb penne pasta
• 1 tbsp olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste
• Fresh basil leaves for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure the sausage browns nicely.
3. Add the shrimp to the skillet with the sausage. Cook until the shrimp turn pink, about 2 minutes per side. Remove the shrimp and sausage from the skillet and set aside.
4. In the same skillet, add the garlic and red pepper flakes. Cook for 1 minute until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
5. Pour in the heavy cream and bring to a simmer. Let it reduce slightly, about 2 minutes. Stir in the Parmesan cheese until the sauce is smooth.
6. Return the cooked penne, sausage, and shrimp to the skillet. Toss everything together until well coated in the sauce. Cook for an additional 2 minutes to heat through. Tip: If the sauce is too thick, add a splash of pasta water to loosen it.
7. Season with salt to taste and garnish with fresh basil leaves before serving.

You’ll love how the creamy sauce clings to every nook and cranny of the penne, with the spicy sausage and tender shrimp adding layers of flavor. Try serving it with a crisp green salad and a glass of white wine for a meal that feels gourmet but is surprisingly simple to whip up.

Shrimp and Sausage Pasta with Spinach

This summer, I found myself craving something hearty yet fresh, a dish that could bridge the gap between comfort food and a light, nutritious meal. That’s when I stumbled upon this Shrimp and Sausage Pasta with Spinach recipe, and let me tell you, it’s been a game-changer for my weeknight dinners.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 lb sausage, sliced
• 2 cups spinach
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the shrimp and cook until pink, about 2 minutes per side. Remove and set aside with the sausage.
4. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and let it reduce slightly, about 3 minutes.
6. Add the spinach, cooked pasta, sausage, and shrimp back to the skillet. Toss everything together until the spinach is wilted and everything is heated through, about 2 minutes.
7. Season with red pepper flakes and salt, then serve immediately.

By the way, the creamy sauce clings beautifully to the pasta, and the slight kick from the red pepper flakes elevates the dish. I love serving this with a sprinkle of Parmesan on top for an extra layer of flavor.

Cheesy Shrimp and Sausage Pasta Bake

Oh, the joy of finding a recipe that’s both indulgent and easy to whip up on a busy weeknight! That’s exactly how I felt when I first tried making this Cheesy Shrimp and Sausage Pasta Bake. It’s become a staple in my household, especially when I’m craving something comforting yet fancy enough to impress guests.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 12 oz smoked sausage, sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup chicken broth
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped parsley

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the shrimp and sausage, cooking until the shrimp is pink and the sausage is browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure everything cooks evenly.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
6. Stir in the cooked pasta, 1 cup of mozzarella, Parmesan, paprika, salt, and pepper until well combined. Tip: Reserve some cheese for topping to get that golden, bubbly finish.
7. Transfer the mixture to the prepared baking dish and top with the remaining mozzarella.
8. Bake for 20 minutes, or until the cheese is melted and bubbly. Tip: For an extra crispy top, broil for the last 2 minutes.
9. Garnish with chopped parsley before serving.

Rich in flavor with a perfect balance of creamy and cheesy, this dish is a crowd-pleaser. Serve it straight from the oven with a side of garlic bread to soak up all the delicious sauce.

Shrimp and Sausage Pasta with Mushrooms

Kicking off the week with a dish that’s become a staple in my kitchen, especially when I’m craving something hearty yet straightforward. There’s something about the combination of shrimp, sausage, and mushrooms tossed in pasta that feels like a hug in a bowl. I remember the first time I made this; it was a chilly evening, and the aroma filling the kitchen was absolutely irresistible.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 lb Italian sausage, sliced
• 2 cups mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• 1/4 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb sliced Italian sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
3. In the same skillet, add 1 lb shrimp and cook until pink, about 2 minutes per side. Remove shrimp and set aside.
4. Add 2 cups sliced mushrooms to the skillet and cook until softened, about 3 minutes. Tip: Don’t overcrowd the skillet to ensure the mushrooms brown nicely.
5. Stir in 3 cloves minced garlic and 1/4 tsp red pepper flakes, cooking for 1 minute until fragrant.
6. Pour in 1/2 cup chicken broth to deglaze the skillet, scraping up any browned bits. Tip: This adds incredible flavor to the dish.
7. Reduce heat to low and stir in 1/2 cup heavy cream and 1/4 cup grated Parmesan cheese until the sauce thickens slightly.
8. Return the cooked pasta, sausage, and shrimp to the skillet. Toss everything together until well coated and heated through. Tip: A splash of pasta water can help loosen the sauce if needed.

Velvety smooth sauce clings to every strand of pasta, with the shrimp and sausage adding a delightful contrast in textures. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up all that delicious sauce.

Shrimp and Sausage Pasta in White Wine Sauce

Nothing beats the comfort of a hearty pasta dish after a long day, and this Shrimp and Sausage Pasta in White Wine Sauce is my go-to for a quick yet impressive meal. I remember the first time I whipped this up; it was a last-minute dinner idea that turned into a family favorite.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb sausage, sliced
• 2 cloves garlic, minced
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1/4 cup Parmesan cheese, grated
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side. Remove shrimp and sausage from the skillet and set aside.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Tip: Keep the heat medium to prevent garlic from burning.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer until reduced by half, about 3 minutes.
6. Stir in the heavy cream and bring to a gentle simmer. Add the cooked pasta, shrimp, and sausage back to the skillet, tossing to coat evenly. Tip: If the sauce is too thick, add a splash of pasta water to loosen it.
7. Sprinkle with Parmesan cheese and season with salt and pepper. Toss once more and serve immediately.

Flavorful and creamy, this dish is a perfect balance of savory sausage and tender shrimp. Serve it with a crisp green salad and a glass of the same white wine used in the sauce for a complete meal.

Shrimp and Sausage Pasta with Sun-Dried Tomatoes

After a long day at work, there’s nothing more comforting than a bowl of pasta that’s bursting with flavor. I stumbled upon this Shrimp and Sausage Pasta with Sun-Dried Tomatoes recipe during a weekend getaway, and it’s been a staple in my kitchen ever since. The combination of juicy shrimp, savory sausage, and the tangy sweetness of sun-dried tomatoes creates a dish that’s both hearty and refreshing.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1/2 lb Italian sausage, casings removed
• 1/2 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 tsp red pepper flakes
• Salt to taste
• Fresh basil for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Add the shrimp to the skillet and cook until pink and opaque, about 2 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. Stir in the minced garlic and sun-dried tomatoes, cooking for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a simmer. Let it cook for 2 minutes to slightly thicken.
6. Add the cooked pasta to the skillet, tossing to coat evenly with the sauce. Tip: Reserve a bit of pasta water to adjust the sauce’s consistency if needed.
7. Sprinkle with Parmesan cheese and red pepper flakes, tossing again to combine. Season with salt as desired.
8. Garnish with fresh basil before serving. Tip: For an extra touch of freshness, add a squeeze of lemon juice.

Kick back and enjoy this dish with a glass of white wine for a perfect weeknight dinner. The creamy sauce clings beautifully to the pasta, while the sun-dried tomatoes add a chewy texture and a pop of color. Try serving it with a side of garlic bread to soak up every last bit of sauce.

Shrimp and Sausage Pasta with Roasted Red Peppers

Perfect for those evenings when you’re craving something hearty yet effortless, this Shrimp and Sausage Pasta with Roasted Red Peppers has become my go-to. It’s a dish that reminds me of summer dinners at my grandma’s, where the flavors were as bold as the stories shared around the table.

Ingredients

• 8 oz penne pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 12 oz smoked sausage, sliced
• 1 cup roasted red peppers, sliced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add the shrimp to the skillet with the sausage. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove the shrimp and sausage from the skillet and set aside.
4. In the same skillet, add the minced garlic and red pepper flakes. Sauté for 30 seconds until fragrant. Tip: Keep the heat medium to prevent the garlic from burning.
5. Stir in the roasted red peppers, heavy cream, and chicken broth. Bring the mixture to a simmer and let it cook for 3 minutes to thicken slightly.
6. Return the cooked shrimp and sausage to the skillet. Add the drained pasta and toss everything together until well coated. Tip: For extra flavor, let the pasta sit in the sauce for a minute before serving.
7. Sprinkle with grated Parmesan cheese and garnish with fresh parsley before serving.

Hearty and flavorful, this pasta dish boasts a creamy sauce with a slight kick from the red pepper flakes. Serve it with a side of crusty bread to soak up every last bit of that delicious sauce.

Shrimp and Sausage Pasta with Artichokes

Sometimes, all you need is a hearty dish that brings a little bit of the coast to your table, and this Shrimp and Sausage Pasta with Artichokes does just that. I remember the first time I whipped this up on a lazy Sunday; the aroma alone was enough to gather everyone in the kitchen.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 1 lb sausage, sliced
• 1 cup artichoke hearts, quartered
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sausage slices and cook until browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
3. Add the shrimp to the skillet and cook until pink, about 2 minutes per side. Remove shrimp and sausage from the skillet and set aside.
4. In the same skillet, add the artichoke hearts and garlic. Sauté for 2 minutes until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer and cook for 3 minutes until slightly thickened.
6. Return the shrimp and sausage to the skillet, add red pepper flakes, and stir to coat in the sauce. Cook for an additional 2 minutes to heat through. Tip: Adjust the red pepper flakes according to your spice preference.
7. Add the cooked pasta to the skillet and toss to combine with the sauce and ingredients. Season with salt as needed.

What makes this dish stand out is the creamy sauce clinging to every bite, with the artichokes adding a subtle tang. Serve it with a sprinkle of fresh parsley or a side of crusty bread to soak up the delicious sauce.

Shrimp and Sausage Pasta with Olives and Capers

This shrimp and sausage pasta with olives and capers is a dish that brings the flavors of the Mediterranean right to your kitchen. I remember the first time I made it; the aroma alone was enough to transport me to a seaside cafe in Italy.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb sausage, sliced
• 1/4 cup olives, sliced
• 2 tbsp capers
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup white wine
• 1/4 tsp red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add the sausage and cook until browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the shrimp to the skillet and cook until pink, about 2-3 minutes per side. Remove shrimp and sausage from the skillet and set aside.
4. In the same skillet, add garlic, olives, capers, and red pepper flakes. Cook for 1 minute until fragrant. Tip: Garlic burns quickly, so keep an eye on it.
5. Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the pan. Simmer for 3-4 minutes to reduce slightly.
6. Return the shrimp and sausage to the skillet, along with the cooked pasta. Toss everything together and cook for another 2 minutes to heat through. Tip: If the pasta seems dry, add a splash of the pasta cooking water to loosen it up.

You’ll love how the briny olives and capers contrast with the sweet shrimp and spicy sausage. Serve it with a sprinkle of fresh parsley and a slice of crusty bread for a meal that’s as satisfying as it is flavorful.

Shrimp and Sausage Pasta with Zucchini

Kicking off the week with a dish that’s as vibrant as it is comforting, I found myself reaching for ingredients that promise both flavor and ease. There’s something about the combination of shrimp, sausage, and zucchini that feels like a hug in a bowl, especially when tossed with pasta. It’s my go-to when I want something satisfying without spending hours in the kitchen.

Ingredients

• 8 oz pasta
• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 12 oz sausage, sliced
• 2 cups zucchini, sliced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup parsley, chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add sausage and cook until browned, about 5 minutes. Tip: Browning the sausage well adds depth to the dish.
3. Add shrimp to the skillet and cook until pink, about 2 minutes per side. Remove shrimp and sausage from the skillet and set aside.
4. In the same skillet, add zucchini and cook until slightly softened, about 3 minutes. Tip: Don’t overcrowd the skillet to ensure the zucchini gets a nice sear.
5. Add garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant.
6. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Let simmer for 2 minutes.
7. Return the shrimp, sausage, and cooked pasta to the skillet. Toss everything together until well combined and heated through. Tip: A splash of pasta water can help bring the sauce together if it’s too dry.
8. Stir in parsley and season with salt before serving.

Serve this dish with a sprinkle of extra parsley for a pop of color and freshness. The zucchini adds a lovely crunch, while the shrimp and sausage bring a smoky, savory depth that’s irresistible. Perfect for a weeknight dinner that feels anything but ordinary.

Conclusion

Whether you’re craving a quick weeknight dinner or planning a special meal, our roundup of 18 Spicy Shrimp and Sausage Pasta Delights offers something for every taste. Dive into these flavorful recipes and find your new favorite. Don’t forget to leave a comment sharing which dish you loved most and pin this article on Pinterest to spread the spicy love!

Bella Bacinos