Description
This Garlic Butter Shrimp and Sausage Skillet Pasta is a hearty and flavorful one-pan meal combining succulent shrimp, smoky kielbasa sausage, and tender fettuccini pasta in a creamy tomato sauce infused with aromatic herbs and spices. Ready in just 35 minutes, it’s perfect for a satisfying weeknight dinner with minimal cleanup.
Ingredients
Scale
Protein
- 1 pound shrimp, peeled and deveined
- 12 ounces Kielbasa sausage, sliced into 1-inch pieces (or other cooked smoked sausage)
Produce & Aromatics
- 2 cloves garlic, minced
- 1 teaspoon fresh parsley, chopped (for garnish, optional)
Pantry
- 1–2 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 cup canned crushed tomatoes (or tomato sauce)
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 1/2 cups chicken broth (plus more as needed)
- 10 ounces fettuccini (or other hearty pasta)
Dairy
- 3/4 cup heavy cream (plus more as needed)
Instructions
- Brown the Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sliced kielbasa sausage and cook until browned and slightly crisped, about 5 minutes. Once done, remove the sausage from the skillet and set aside.
- Cook the Shrimp: In the same skillet, add the peeled and deveined shrimp. Cook them until they turn pink and opaque, approximately 2–3 minutes per side. Remove the shrimp and set aside with the sausage.
- Sauté Garlic: Add the minced garlic to the skillet and sauté for about 1 minute until fragrant but not burnt, stirring frequently to avoid browning.
- Add Tomato Paste: Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor and remove the raw taste.
- Prepare the Tomato Sauce: Pour in the crushed tomatoes. Season the sauce with dried rosemary, parsley, oregano, thyme, basil, smoked paprika, salt, and pepper. Stir well to combine all herbs and spices thoroughly with the tomato base.
- Simmer with Broth: Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together.
- Cook the Pasta: Add the fettuccini pasta to the skillet, pressing it down into the liquid so it’s mostly submerged. Cover the skillet and cook according to the pasta package instructions (typically about 10–12 minutes), stirring occasionally. Add more chicken broth as needed to keep the pasta covered and prevent sticking.
- Finish the Dish: When the pasta is almost tender, stir in the heavy cream along with the cooked sausage and shrimp. Continue to cook for another 2–3 minutes until the sauce becomes creamy and everything is heated through.
- Adjust and Garnish: Taste the dish and adjust the seasoning with additional salt and pepper as desired. Garnish with freshly chopped parsley before serving.
Notes
- You can substitute kielbasa with any cooked smoked sausage or even chorizo for a different flavor profile.
- If desired, add red pepper flakes for a touch of heat.
- Use gluten-free pasta to make this recipe gluten-free.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop with a splash of broth or cream.
- Heavy cream can be substituted with half-and-half for a lighter sauce, though it will be less rich.
