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Shrimp and Sausage Pasta Red Sauce
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Shrimp and Sausage Pasta Red Sauce

This spicy shrimp and sausage pasta red sauce is full of deep, smoky flavor and quick and easy to make.

Cook Time
30 mins
Total Time
30 mins
Servings: 4 servings
Calories: 617 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 8 ounces pasta uncooked
  • 3 ounces Shrimp raw, thawed, peeled and deveined
  • 6 ounces andouille sausage pre-cooked, smoked
  • 1 jalapeno pepper large
  • ¼ onion medium-sized yellow, about 2 ounces
  • 1 garlic clove
  • 2 teaspoons olive oil mild
  • ¼ teaspoon smoked hot paprika powder
  • ½ cup chicken broth
  • 1 cup crushed tomatoes canned, about 9 ounces
  • 1 teaspoon chipotle pepper finely diced, canned, about ½ small pepper
  • 1 teaspoon adobo sauce canned (from chipotle pepper can
  • ½ teaspoon thyme dried
  • 1 tablespoon tomato paste
  • 2 tablespoons heavy cream
  • thyme optional, fresh, for garnish

Instructions

    Cup of Yum
  1. Cook the pasta to desired doneness, drain, cover and set aside.
  2. 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. 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.
  4. 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.)
  5. Add the garlic and cook until fragrant (about 30 seconds).
  6. Stir in the paprika powder, then the chicken broth, canned crushed tomato, chipotle pepper, adobo sauce, thyme and tomato paste.
  7. 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).

Notes

  • *You can use long pasta (like spaghetti or linguine) or short-cut pasta (like penne or rigatoni).
  • **You can use any size shrimp.
  • ***If jalapeno is not available, you can substitute ¼ green bell pepper.
  • Storage: Store the sauce in an airtight container in the fridge for up to 1 day. Reheat in the microwave or on the stovetop. (Don't store sauce and pasta together because the pasta will soak the moisture out of the sauce and dry it out.)