Description
A hearty one-pan meal combining juicy shrimp and smoky sausage tossed with tender pasta in a flavorful garlic tomato cream sauce. This skillet dish is comforting, packed with herbs, and perfect for a satisfying weeknight dinner.
Ingredients
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1–2 tablespoons olive oil
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1 pound shrimp, peeled and deveined
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12 ounces Kielbasa sausage, sliced into 1-inch pieces (or other cooked smoked sausage)
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2 cloves garlic, minced
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2 tablespoons tomato paste
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1 cup canned crushed tomatoes (or tomato sauce)
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1/2 teaspoon dried rosemary
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1/2 teaspoon dried parsley
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1/2 teaspoon dried oregano
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1/2 teaspoon dried thyme
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1/2 teaspoon dried basil
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1/2 teaspoon smoked paprika
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 1/2 cups chicken broth (plus more as needed)
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10 ounces fettuccini (or other hearty pasta)
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3/4 cup heavy cream (plus more as needed)
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1 teaspoon fresh parsley, chopped (for garnish, optional)
Instructions
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Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
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Add shrimp to the skillet and cook until pink and opaque, about 2–3 minutes per side. Remove shrimp and set aside with sausage.
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In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
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Stir in tomato paste and cook for 1–2 minutes to deepen flavor.
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Add crushed tomatoes, dried rosemary, parsley, oregano, thyme, basil, smoked paprika, salt, and pepper. Stir to combine.
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Pour in chicken broth and bring the mixture to a simmer.
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Add the pasta to the skillet, pressing it down into the liquid. Cover and cook according to pasta package instructions (usually about 10–12 minutes), stirring occasionally. Add more broth if needed to keep pasta covered.
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Once pasta is almost tender, stir in heavy cream, cooked sausage, and shrimp. Cook another 2–3 minutes until heated through and sauce is creamy.
- Adjust seasoning as needed. Garnish with fresh parsley before serving.
Notes
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Use smoked sausage for added flavor; kielbasa works great.
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For a lighter version, substitute half-and-half for heavy cream.
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Add crushed red pepper flakes for heat if desired.
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Can be made gluten-free with pasta alternatives.
- Leftovers reheat well on the stove with a splash of broth or cream.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Italian-inspired