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Homemade Shrimp and Sausage Pasta Red Sauce recipe photo

Shrimp and Sausage Pasta Red Sauce

This Shrimp and Sausage Pasta Red Sauce is a flavor-packed delight! Creamy, smoky, and oh-so-easy to make on a weeknight!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 8 ounces uncooked pasta your favorite shape, like penne or spaghetti
For the Sauce:
  • 3 ounces raw shrimp thawed, peeled, and deveined
  • 6 ounces pre-cooked smoked Andouille sausage adds depth of flavor
  • 1 large jalapeño pepper adjust according to your heat preference
  • 1 medium yellow onion finely chopped
  • 1 clove garlic minced
  • 2 teaspoons mild olive oil for sautéing
  • 1 teaspoon smoked hot paprika powder
  • ¾ cup chicken broth
  • 1 cup canned crushed tomatoes about 9 ounces
  • 1 teaspoon finely diced canned chipotle pepper about half a small chipotle pepper
  • 1 teaspoon canned adobo sauce from the can of chipotle peppers
  • ½ teaspoon dried thyme
  • 1 tablespoon tomato paste
  • 2 tablespoons heavy cream
  • Fresh thyme for garnish optional but recommended

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions:
  1. Begin by boiling a large pot of salted water. Once boiling, add the uncooked pasta and cook according to package instructions until al dente. Drain and set aside, reserving a little pasta water for later use.
  2. In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and jalapeño pepper, sautéing for about 3-4 minutes until the onion becomes translucent. Add the minced garlic and continue to sauté for another minute until fragrant.
  3. Add the pre-cooked smoked Andouille sausage, stirring to combine. Cook for about 2-3 minutes until heated through. Then, add the raw shrimp, cooking until they turn pink and opaque, about 2-3 minutes.
  4. Stir in the smoked hot paprika powder, dried thyme, and tomato paste, mixing well. Pour in the chicken broth and canned crushed tomatoes, stirring to combine. Allow the mixture to simmer for about 5-7 minutes to let the flavors meld.
  5. Add the finely diced chipotle pepper and adobo sauce to the skillet. Stir well, allowing the sauce to simmer for another 2-3 minutes. Taste and adjust seasoning if necessary.
  6. Reduce the heat to low and stir in the heavy cream, mixing until the sauce is smooth and creamy. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
  7. Add the cooked pasta to the skillet, tossing to coat it in the creamy red sauce. Serve immediately, garnished with fresh thyme if desired.

Notes

  • Feel free to use whole wheat or gluten-free pasta based on your dietary preferences.
  • Canned shrimp can be a quick alternative if fresh or frozen shrimp is unavailable.
  • For a lighter option, substitute Andouille sausage with any smoked sausage or turkey sausage.
  • Vegetable broth can replace chicken broth for a vegetarian version of the dish.
  • Add your favorite veggies like bell peppers or spinach for added nutrition.