This Shrimp Sausage Pasta is about to become one of those dinners you keep coming back to. Juicy shrimp, smoky sausage and tender rigatoni come together in a creamy tomato sauce that's packed with flavor and just the right amount of heat.
It's perfect for nights when you want something that feels special but doesn't take much effort to make. A quick sauté, a simple toss in a rich and creamy sauce and you've got a meal that looks and tastes like you spent hours in the kitchen.
Serve it with a slice of garlic bread and a glass of wine for a cozy, satisfying dinner. I find myself making this one again and again, especially when we just need something warm and comforting on the table.
If you are looking for more shrimp recipes, check out our: Panko Breaded Shrimp, Colossal Baked Jumbo Shrimp, Easy Pappardelle with Shrimp and Zucchini or Spicy Shrimp Lettuce Wraps.
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Why We Love This Recipe
- Flavorful: Every bite is packed with layers of flavor from the smoky sausage, juicy shrimp and rich tomato cream sauce. The combination of spice, creaminess and a little sweetness from the bell peppers makes this pasta taste like something straight out of your favorite Italian restaurant.
- Simple: This recipe comes together in under an hour with basic ingredients you probably already have in your kitchen. It feels a little special but stays easy enough for a busy weeknight. It is one of those go-to dinners you can rely on again and again.
- Minimal cleanup: Aside from boiling the pasta, everything else cooks in the same skillet. That means fewer dishes to wash and even more flavor since all those delicious bits build right into the sauce.
Ingredients
Here are the ingredients you will need for this pasta dish:
- Shrimp: Jumbo shrimp work best for this dish. Make sure they're peeled, deveined and patted dry before cooking.
- Salt & black pepper
- Sausage: Use your favorite variety of smoked sausage (pork, beef or chicken). Andouille adds a little spice, while kielbasa gives a milder flavor.
- Rigatoni
- Olive oil
- Red bell pepper
- Garlic: Use fresh cloves for the best flavor.
- Crushed tomatoes: A 28-ounce can creates a rich tomato base for the sauce.
- Onion powder
- Red pepper flakes
- Heavy cream
- Parmesan cheese: Freshly grated parmesan is best for melting smoothly into the sauce.
- Italian parsley
See recipe card below for quantities.
Instructions
Let's make this pasta recipe together!
- Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente according to package directions. Drain and set aside.
- Step 2: Season the shrimp with salt and black pepper. Heat a large skillet over medium heat and add olive oil. Sauté the shrimp for 2 to 3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
- Step 3: In the same skillet, add the sliced sausage. Cook for 1 minute per side, until browned, then remove and set aside.
- Step 4: Add the remaining olive oil to the skillet. Add the diced red bell pepper and sauté until softened. Stir in the garlic and cook for 1 to 2 minutes, until fragrant.
- Step 5: Add the crushed tomatoes, onion powder, red pepper flakes, salt, and black pepper. Stir well and bring to a simmer. Stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
- Step 6: Add the cooked sausage, shrimp and cooked pasta to the skillet. Toss until everything is evenly coated in the sauce. Serve warm, topped with a sprinkle of Parmesan cheese and chopped fresh parsley.
Substitutions and Variations
Here are some common recipe substitutions and variations for this recipe.
- Sausage: Swap the sausage for chicken sausage or leave it out for a lighter shrimp-only version.
- Rigatoni: Penne, ziti or fettuccine pasta all work well too.
- Heavy cream: Use coconut milk instead of cream and skip the cheese for a dairy free option.
- Additions: Spinach, zucchini or mushrooms make great additions.
Storage
Here are storage instructions for this leftover pasta.
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator before serving.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm. You can also reheat in the microwave.
Top Tips
Here are some expert tips to make this weeknight meal:
- Cook the pasta al dente: It will finish cooking slightly when tossed in the sauce.
- Don't overcook the shrimp: They only need a few minutes per side. Remove them as soon as they turn pink.
- Taste before serving: Adjust salt, pepper or red pepper flakes as needed for perfect balance.
FAQ
Yes, frozen shrimp work great in this recipe as long as they're thawed properly. Let them thaw overnight in the refrigerator or run them under cold water until fully defrosted, then pat them dry before cooking so they sear nicely instead of steaming.
Yes, you can substitute half-and-half for a lighter version of this pasta. The sauce will be a bit thinner and less rich, so you may want to add a touch more Parmesan cheese to help it thicken slightly.
You can prepare the sauce and pasta ahead of time, but it's best to cook the shrimp just before serving so they stay tender and juicy. If making in advance, store everything separately and toss together when reheating for the freshest texture and flavor.
Pairing
Here are my favorite dishes to serve with this recipe:
The Best Creamy Shrimp and Sausage Pasta Recipe
Ingredients
- 1 lb jumbo shrimp peeled and deveined
- Salt and black pepper to taste
- 12 oz smoked sausage sliced
- 1 lb rigatoni
- 2 tablespoons olive oil
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 28 oz can crushed tomatoes
- 1 teaspoon onion powder
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup heavy cream
- ½ cup parmesan cheese plus more for serving
- Italian parsley for serving
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package directions. Drain and set aside.
- Cook the shrimp. Season shrimp with salt and black pepper. Heat a large skillet over medium heat and add 1 tablespoon olive oil. Sauté shrimp for 2-3 minutes per side, until pink and cooked through. Remove from the skillet and set aside.
- Brown the sausage. In the same skillet, add smoked sausage slices. Cook for 1 minute per side, until browned. Remove and set aside.
- Cook the vegetables. Add the remaining olive oil to the skillet. Add red bell pepper and sauté until softened. Stir in garlic and cook for 1-2 minutes, until fragrant.
- Make the sauce. Add crushed tomatoes, onion powder, red pepper flakes, salt, and black pepper. Stir well and bring to a simmer. Stir in heavy cream and parmesan cheese until smooth.
- Combine everything and serve. Add the cooked sausage, shrimp, and rigatoni to the skillet. Toss until evenly coated in sauce. Top with extra parmesan cheese and chopped parsley before serving.
Notes
- Refrigerator Storage: Store in an airtight container and eat leftovers within 4-5 days.
- Freezer Storage: Freeze in a freezer-safe, airtight container and keep for up to 3 months. When you're ready to use, thaw in the refrigerator before serving.
- Reheating Instructions: The best way to reheat this recipe is to heat in a skillet with a little olive oil over low heat until warm. You can also reheat in the microwave.
Did You Make This Recipe?
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