Pasta with shrimp and sausage

Published: September 23, 2022 / Updated: September 8, 2022 By Marlynn Jayme Schotland · This post may contain affiliate links.

Try this recipe if you want a hearty, satisfying dinner that your whole family will love. Pasta with shrimp and sausage recipe. This recipe makes a delicious pasta that is easy to prepare in just 30 minutes.

You want a hearty and satisfying meal that doesn’t require you to spend a lot of time at the stove. This is what you should do. Easy, 30-minute Shrimp & Sausage Pasta recipe!

This pasta dish is perfect for the whole family. You’ll love it!

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🌟 This recipe is why it works

This easy recipe for dinner is so delicious!

• Surf and Turf PLUS Pasta – Three delicious dinner favorites in one!
• This can be done in under 30 minutes.
• This recipe is even easier to make if you pre-cook and freeze the shrimp.
• You can adjust the spices to make this dish as spicy or mild as you like.
• This is enough for 8 people.
• Cajun seasoning is delicious and a must-try, as well as the pasta, shrimp, sausage, and sausage.

🛒 Ingredient notes

For this recipe, you’ll need to use the ingredients shown in the photo. You can find the exact measurements in the recipe card at the bottom of the post. These are some tips for some of the key ingredients.

Shrimp – Large, deveined shrimp should be used. You can make this pasta faster by using frozen peeled, deveined shrimp that has been pre-cooked and then thawed before cooking.

Sausage – This recipe can be used with almost any type of sausage. I prefer to use Italian sausage, chicken sausage, or bratwurst.

Cajun seasoning – Always have a mason container with me homemade cajun seasoning Use the spices from your spice cabinet to make this recipe. You can also buy Cajun seasoning from a store.

✅ Step-by-step instructions

This recipe is easy to follow! The printable recipe card contains all the ingredients and instructions.

First, follow the instructions on the package to cook the pasta.

1. After drying the shrimp, season them with salt and pepper. Set aside.

2. Make three small slits along each side of each sausage or bratwurst. On medium heat, heat the olive oils in a large saucepan. Then add the sausage to the skillet and cook for approximately 2-3 minutes, turning once or twice.

3. Transfer the sausage to a cutting board and slice on the bias into ½-inch thick slices. Then return the sliced sausage back to the skillet.

4. Cook the shrimp for about 1 to 2 minutes. Turn over once you see some color.

5. Add the garlic and sauté for 1 more minute.

6. Slowly stir in the cream. Next, add butter and parmigiano reggiano.

7. Mix the ingredients well until the cheese melts. Then, turn off the heat.

8. Drain the pasta and cook the pasta in a skillet.

9. Sprinkle with the cajun seasonings, parsley and salt.

10. Add the tomatoes. Mix all ingredients until well combined. Just before serving, squeeze some fresh lemon juice.

👩🏻‍🍳 FAQs about Recipes

Is this spicy?

This recipe has a little kick, but I wouldn’t consider it spicy. This recipe is rich in warm Cajun spices that add flavor and heat.

Which type of sausage should you use?

Any sausage can be used. You can use any sausage you like, including bratwurst or chicken sausage. Cajun seasoning can be used as long as the sausage doesn’t contain too many spices or flavors.

How do you store leftovers best?

Remaining food can be kept in an airtight container in a refrigerator for up 3 days. You can also freeze leftovers in an airtight container. freezer-safe, airtight container You can keep it in the freezer up to two months. Reheat the sauce by adding a little milk or olive oil to “wake it up”, and then heat in a skillet on the stove over medium heat. 

🍽 Serving ideas

I love this pasta dish served with a large salad. homemade French bread Oder Easy Garlic Parmesan Knots.

It is also great with a Simple Fruit Salad Or side of vegetables Air Fryer Broccoli, Mushroom MarsalaYou can also call it: Garlic Lemon Asparagus.

🍷 Wine pairings

Pair this sausage and shrimp pasta with the exact same wine you are pairing with it. Cajun Shrimp Pasta recipe. You can pair it with a rosé wine, white wine, or red wine!

If white wine is what you likeThis pasta can be paired with Sauvignon Blanc or dry Riesling.

Red wine is your preferencePair with a Pinot Noir, Gamay or Cabernet Sauvignon

You will need to make this surf-and-turf pasta recipe. large skillet. Also, you will need to have a large pot To cook the noodles in.

More pasta recipes

Did you try this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. We are grateful!

Pasta with shrimp and sausage

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Prep Time 15 mins

Cook Time 15 mins

Total Time: 30 mins

Recipe by Marlynn Schotland

Surf and Turf pasta is a hearty, delicious, and satisfying dish!

Servings: 6 Servings

Calories: 522kcal

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Instructions

• Follow the package instructions to cook the pasta.

• After drying the shrimp, season them with salt and pepper. Set aside.

• Each sausage link or bratwurst should be cut in three small sections.

• On medium heat, heat the olive oils in a large saucepan. Cook the sausage for 2 to 3 minutes on medium heat, turning once or twice. Transfer the sausage to a cutting board and slice on the bias into ½-inch thick slices. Then return the sliced sausage back to the skillet.

• Cook the shrimp for about 1 to 2 minutes. Turn over once you see some color.

• Add the garlic and sauté for 1 more minute.

• Slowly stir in the cream. Next, add butter and parmigiano-Reggiano cheese. Just stir until the cheese melts.

• Turn off the heat. Drain the pasta and return it to the skillet. Sprinkle the tomatoes and cajun seasoning on top. Mix until well coated. Just before serving, squeeze some fresh lemon juice.

Notes

Cajun seasoning Use ¼ cup of homemade cajun seasoning You can make your own cajun seasoning or buy it at a store. 
It can be dairy-free Use heavy cream made without dairy. dairy-free half and halfIf you don’t have coconut cream or coconutmilk, you can make your own. 
Storage: Remaining food can be kept in an airtight container in a refrigerator for up 3 days. You can also freeze leftovers in an airtight container. freezer-safe, airtight container You can keep it in the freezer up to two months. Reheat the sauce by adding a little milk or olive oil to “wake it up”, and then heat in a skillet on the stove over medium heat. 

This recipe has been tried.Please leave a comment and star rating. Take a picture of your dish, then share it with others on social media. Tag @UrbanBlissLife #UrbanBlissLife!

Nutrition

Calories: 522kcal | Carbohydrates: 48g | Protein: 26g | Fat: 26g | Saturated Fat 13g | Polyunsaturated Fat 2g | Monounsaturated Fat 9g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 370mg | Potassium: 538mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3178IU | Vitamin C: 6mg | Calcium: 155mg | Iron: 2mg

The nutrition information provided is an estimate only. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. This recipe does not include any toppings, substitutions, or other optional ingredients.

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Heirloom Tomato Chicken Piccata Stack

TThe definition of piccata Piccata is a thin slice of meat that’s usually chicken or veal. It’s used in cooking to saute and dredge in flour. A piccata is typically associated with Italian cooking although it’s quite possible it actually originated in the U.S. in the 1930s in Italian-American kitchens. The immigrants who first created the dish were likely of Sicilian descent since the ingredients – lemons, capers, garlic – were so common in Sicilian cooking. It was originally made with veal which was cheaper than chicken during that period.

• Tambi Lane Photo
• Heirloom tomatoes and thinly pounded chicken slices stacked and drenched in luxurious lemon caper butter sauce

This recipe calls for chicken. I prefer chicken to be pound flat, so I prefer that you pound the chicken flat and not thinly slice it with a knife. The pounding gives the meat tenderness, and once it is cooked in the lemon butter, the meat melts in your stomach. Piccata’s real star is, in my opinion, its sauce. It is lemony, briny, buttery, and downright luxurious, according to me.

In this version, I’ve added in-season heirloom tomatoes For a new twist on the classic dish, Tomatoes are in season through October in Oregon (and in Paris, where I’m writing from this week) and there are certainly some good ones available now. You can also stack the tomato slices with chicken slices, which looks fancy.

Please don’t be shy about making this sauce. It was so easy to make at home that I was amazed at the results. In other words, if you taste it after using the ingredient amounts that I’m suggesting in the recipe and it doesn’t taste the way you were hoping it would, you can add more lemon or more wine/liquid or more capers or more salt or whatever. Taste is the key. The sauce must be tasted. I typically start tasting it after I’ve added the first bit of butter after stirring in the garlic, capers and lemon. I add more butter and lemon. This dish is quick to make and cooks quickly. Have everything in place before you even start browning the chicken because once you get going, there’s no down time. Bon Appetit

Click here to enlarge

• Photo courtesy Donna Britt
• Heirloom tomatoes are in season now

Heirloom Tomato Chicken Piccata Stack

Serves 4

· 4 to 8 chicken breasts, thinly sliced and/or pounded (you can butterfly larger breasts to make two pieces if you want – the idea is to end up with 2 palm-size pounded pieces of  FLAT chicken for each serving)

· ½ cup all-purpose flour

· Big pinch each of salt & freshly ground black pepper

· 1 ½ tablespoons olive oil

· 2 tablespoons unsalted butter

· ¼ to ½ cup white wine

· 4-5 cloves of garlic, thinly sliced or minced

· 1-2 tablespoons capers

· Fresh lemon juice (from at least one lemon – add more lemon juice to taste)

· 1-2 more tablespoons of butter

· 2-3 large heirloom tomatoes, thickly sliced

· Parsley sprig & lemon slices for garnish, as desired

Mix flour with salt & pepper on a large platter or plate. Lightly coat both sides of chicken pieces with flour mixture. In a large skillet, heat olive oil and 2 tablespoons butter on medium-high heat.

Chicken pieces that are lightly brown. It will take only a few minutes per side. Transfer the chicken to a plate or platter.

Once the chicken is gone, pour wine into the same pan. Heat on medium-high. Stir in the garlic, capers, lemon juice, and butter to the bubbling vin. Continue stirring until desired consistency is achieved. To make the sauce thinner, add more wine, broth, or water. You can adjust the amount of butter, capers, and lemon you use to make it more delicious. You may also want to add more salt & pepper but be sure and taste before you do. Add the chicken back to the sauce and heat through.

Serve one piece of chicken per plate. Place a slice of tomato on each plate. Next, add another piece. Finally, stack another tomato on top. Serve the sauce by drizzling it over the stack. If desired, garnish the plate with lemon or parsley.

Serve it with a slice warm bread with olive oils and a side dish of something green.

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Reminder: Deep Snow Safety  is a resource  all skiers and riders should utilize. Remember to ski and snowboard with a friend and always keep your partner in site.

Safety on the Snowboard and Skis

This is the guideline for snowboarders and skiers. Skier’s Responsibility Code, This is to increase awareness about the risks involved in snowsports that common sense and personal awareness can reduce.

1. Be in control of your actions and react quickly to other people or objects.
2. People in front of you have the right-of-way You must avoid them.
3. You cannot stop if you block a trail or aren’t visible from the top.
4. Look uphill when merging onto a trail or starting downhill.
5. Use devices to prevent equipment from falling apart.
6. Follow all warnings and signs. Stay clear of all closed trails and restricted areas.
7. Before you can use any lift, it is important to have the ability to safely load, ride, and unload.

Backcountry tips

If you’re planning on heading into the backcountry, check current avalanche conditions at the Northwest Avalanche Center daily report For the Mt. Hood region. The Central Oregon Avalanche Center Forecasts are published for the area surrounding Mt. Bachelor.

Skiers on steep and ungroomed terrain should be well-versed in these terms Deep Snow Safety Get information about traveling and recreation in avalanche terrain. Learn more about safety when skiing or snowboarding here. The following site has Avalanche Forecasts Northwest Avalanche Center (Mt. Hood), Central Oregon Avalanche Center,  Wallowa Avalanche Center in Eastern Oregon.

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