The Best Creamy Shrimp and Sausage Pasta Recipe
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.
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
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.
Did You Make This Recipe?
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