This easy spicy shrimp and sausage pasta red sauce is inspired by both Cajun and Mexican cuisine. It has a deep and complex flavor from smoked paprika, smoked Andouille sausages and chipotle pepper in adobo sauce. The Andouille sausage is hearty and smoky and the shrimp add great contrast with their light, sea-salty flavor. And the recipe comes together in just 30 minutes!
Both the sausage and the shrimp are cut into bite-sized pieces in this recipe so you get either meat or seafood in every bite. And because there is shrimp and sausage you don't get the same thing in every bite. That adds a lot of complexity and makes for a really satisfying meal.
Sauce ingredients and notes:
- Andouille sausage is sold raw and pre-cooked and I recommend pre-cooked for this recipe.
- You can use any size shrimp because you'll cut the shrimp into bite-sized chunks. I recommend to get uncooked shrimp for best flavor.
- If jalapeno pepper is not available you can substitute ¼ green bell pepper.
How to make it:
See full ingredient amounts and instructions in the recipe card below!
- Cook the pasta and prep vegetables, sausage and shrimp.
- Brown sausage and shrimp.
- Saute vegetables.
- Add spices, tomato and chicken broth.
- Add sausage and shrimp back to the sauce, then bring to a simmer.
- Stir in cream.
How spicy is it?
This sauce is quite spicy. The chipotle chili, the adobo sauce and the smoked hot paprika powder all pack quite a bit of heat.
How to serve it:
Serve the sauce with long- or short-cut pasta.
Full Recipe
Shrimp and Sausage Pasta Red Sauce
Equipment:
Ingredients:
Method:
- Cook the pasta to desired doneness, drain, cover and set aside.8 ounces uncooked pasta*
- Meanwhile prepare the meat and the vegetables: Cut the shrimp into bite-sized chunks. Cut the sausage into half moon pieces. Remove the seeds and ribs (the white membranes) from the jalapeno pepper, then finely dice the pepper and the onion. Mince or press the garlic clove. Set aside.3 ounces raw shrimp**, thawed, peeled and deveined, 6 ounces pre-cooked smoked Andouille sausage, 1 large jalapeno pepper***, ¼ of a medium-sized yellow onion (about 2 ounces), 1 garlic clove
- Heat the oil in a nonstick pan, then cook the shrimp and the sausage until the shrimp are cooked and the sausage is starting to brown (about 4 minutes). Transfer to a bowl using a slotted spoon.2 teaspoons mild olive oil
- Add onion and jalapeno pepper to the pan and saute until starting to soften (about 3 minutes). (There should be enough fat in the pan from the previous step, so you don't need to add any.)
- Add the garlic and cook until fragrant (about 30 seconds).
- Stir in the paprika powder, then the chicken broth, canned crushed tomato, chipotle pepper, adobo sauce, thyme and tomato paste.¼ teaspoon smoked hot paprika powder, ½ cup chicken broth, 1 cup canned crushed tomatoes (about 9 ounces), 1 teaspoon finely diced canned chipotle pepper (about ½ a small chipotle pepper), 1 teaspoon canned adobo sauce (from the can of chipotle peppers), ½ teaspoon dried thyme, 1 tablespoon tomato paste
- Add the shrimp and sausage back in and bring to a simmer. Turn the heat off, stir in the cream and serve with the pasta. Sprinkle with fresh thyme (optional).2 tablespoons heavy cream
Recipe notes:
Nutrition (estimate only):
More delicious red sauces for pasta:
- Bacon and Chorizo Pasta Sauce30 Minutes
- Jerk Shrimp Pasta45 Minutes
- Frozen Meatball Stuffed Shells1 Hours
Comments
No Comments