Delicious Shrimp & Sausage Pasta Recipe – Try Now!
Have you ever craved a meal that hits all the right spots? Something savory, creamy, and hearty all at the same time? Well, I have just the recipe for you. Paula’s Shrimp and Sausage Pasta will take your taste buds on a wild ride with every bite.
Let me tell you, this recipe is not for the faint of heart. It takes some time and effort to prepare, but once it’s done, oh boy, is it worth it. As a chef and a food lover myself, I can vouch for this dish as one of the best pasta recipes out there.
The inspiration behind this dish comes from Paula Deen’s cooking style; it’s simple yet absolutely delicious. Paula’s ability to mix different flavors and spices seamlessly is what makes her stand out as a chef. Her combination of juicy shrimp and spicy Italian sausage in this recipe is spot on.
But don’t just take my word for it. Trust me when I say that once you try Paula’s Shrimp and Sausage Pasta Recipe, it will become one of your go-to comfort meals. So, get ready to impress your friends and family with your newfound culinary skills by making this show-stopping dish. Let’s get cooking!
Why You’ll Love This Recipe
Folks, I’m going to give it to you straight – if you’re a seafood and meat fanatic like me, you’re going to absolutely love this recipe! Paula Deen’s Shrimp and Sausage Pasta dish is one of the best meals you’ll ever have. Trust me when I say that this recipe has the perfect balance of flavors and textures that will make your palate sing with joy.
First off, let’s talk about the shrimp – they play a big role in making this meal as impressive as it is. You’ll be using jumbo shrimp that are peeled and deveined, giving you a juicy and tender bite every time. What’s more, we’re talking plump Italian sausage that’s been cooked to absolute perfection alongside these juicy crustaceans.
And let’s not forget about the linguine pasta – oh boy, it’s something else. It perfectly complements the savory sausage shrimp mixture with each noodle coated in the creamy spicy sauce made up of butter, chicken bouillon cube, cajun seasoning, thyme leaves, flat-leaf parsley, garlic cloves and shallots. Not to mention, topping it off with some freshly grated parmesan cheese just ties everything together.
In short, this recipe is a delectable masterpiece – none other than Paula Deen herself created it! With its rich flavors and filling yet comforting texture, you simply can’t go wrong with its blend of sausages and seafood. Don’t even get me started on how easy it is to prepare – simply follow Paula’s instructions on her recipe food com page or substitute with any additional ingredients depending on your preference. Trust me folks; your friends and family will be begging you for the recipe once they try it- guaranteed!
Ingredient List
Before getting started with this toothsome shrimp and sausage pasta recipe, let’s prepare the ingredients, so we can cook up a storm. Gather these measured ingredients beforehand:
Main Ingredients
- Linguine Pasta: 1 lb
- Parmesan Cheese: ½ cup, grated
- Butter: 2 tablespoons
- Chicken Bouillon Cube: 1
- Thyme Leaves: 1 tablespoon
- Flat Leaf Parsley: 1 bunch, chopped
The Shrimp and Sausage Mixture
- Garlic Cloves: 4 cloves, minced
- Shallots: 2, minced
- Olive Oil: 3 tablespoons
- Shrimp: 1 lb peeled and deveined
- Italian Sausage: ½ lb, casing removed
- Cajun Seasoning: 1 tablespoon
- Creamy Spicy Sauce (like Jr. Louisiana style hot sauce): ½ cup
Note that it’s important to use fresh linguine pasta to achieve the ideal taste and texture for this savory dish. With the perfect blend of flavors from the sausage and shrimp mixture and well-balanced spice with creamy cajun sauce, you’ll love this recipe!
The Recipe How-To
Now, let’s dive into the fun part – actually making Paula’s Shrimp and Sausage Pasta! Don’t be intimidated by the ingredient list. It may look lengthy, but trust me, it’s totally worth it.
Preparation
Start by cooking the pasta according to the package instructions. While the pasta cooks, prepare the sausage and shrimp. Slice ½ pound of Italian sausage into thin pieces and set aside.
In another pan, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of peeled and deveined shrimp and cook for about 2-3 minutes on each side until they turn pink. Use a slotted spoon to remove them from the pan and set them aside.
Cooking
Next, add the sliced Italian sausage to the same skillet you used for the shrimp. Cook for about 5 minutes or until browned. Remove them from the pan and set them aside.
Add 2 more tablespoons of olive oil to the same pan over medium-high heat. Once hot, toss in 3 minced garlic cloves and 2 diced shallots. Cook until fragrant, stirring occasionally.
The Cajun Flavorings
Now is when we add a Louisiana flair with some cajun flavorings. Add 1 chicken bouillon cube, 1 tablespoon of cajun seasoning, and 1 tablespoon of dried thyme leaves to the skillet.
Pour in 1 cup of water into the skillet followed by a stick (½ cup) of butter. Heat until both have melted together.
Next, toss in some fresh flat-leaf parsley (about a handful) along with some more dried thyme leaves.
Bringing It Together
Toss cooked linguine pasta into this sauce followed by parmesan cheese (about ½ cup), while leaving some extra parmesan cheese for serving later.
Mix everything until well combined.
Add shrimp and sausage to your mixing bowl with linguine pasta along with some creamy cajun sauce we have made previously.
Final Step
Take your piping hot good Paula’s Shrimp & Sausage Linguine Pasta – all those beautiful noodles stuck together in that creamy buttery sauce – spoon it all out onto pretty plates or bowls sprinkle extra Parmesan cheese on top.
Enjoy this flavorful recipe that will impress at any dinner table! Bon Appétit!
Substitutions and Variations
Now, if you’re feeling adventurous and want to switch it up a bit from the original recipe, I’ve got some great suggestions for substitutions and variations that you can try. Don’t be afraid to experiment in the kitchen and create your own unique spin on this shrimp and sausage pasta dish.
For the pasta, you can trade out the linguine for fettuccine or penne pasta for a heartier or creamier texture. If you have a gluten intolerance, rice or vegetable-based noodles make for an excellent alternative.
If you’re looking to cut down on calories, you can replace the butter with extra virgin olive oil or substitute the heavy cream with low-fat milk.
Not a fan of shrimp? Not to worry – this recipe works just as well with cooked chicken breast, ham or turkey. For a vegetarian option that doesn’t compromise on flavor, try swapping out shrimp and sausage altogether for bell peppers, zucchini or portobello mushrooms.
Cajun seasonings add heat and spices but don’t hesitate to try new spice blends like Jerk seasoning, Chinese five spice or Garam Masala powder instead.
Feeling extra indulgent? Top this dish off with a sprinkle of cheddar cheese over each serving! The cheese will melt over the hot pasta creating warm deliciousness unlike any other.
You can also add in some additional veggies like broccoli florets or sliced red peppers, which will make it even more wholesome.
The swaps and additions are endless, so go ahead and get creative with it! After all, cooking is supposed to be fun; do not be afraid of taking risks. Who knows? You might just come up with the next best thing since Paula’s Shrimp and Sausage Pasta Recipe!
Serving and Pairing
Now that you have cooked up a storm with this shrimp and sausage pasta recipe, it’s time to think about serving and pairing. One of my favorite things about this meal is how versatile it is. You cannot go wrong with a classic garlic bread on the side, but if you want to explore your options, consider crusty bread or a fresh salad to balance the hotness of the cajun seasonings.
For a more indulgent meal, try serving this dish with a glass of red wine like Chianti or Nebbiolo. The bold flavors in the wine complement the spice in the creamy cajun sauce while maintaining a depth of flavor without overwhelming the taste buds.
Another great option is an ice-cold beer, especially alongside some cheese to cut through the heat. I recommend drinking something with a mild hoppy aroma like an IPA because it balances out the richness of the sauce.
Lastly, if you are serving this shrimp and sausage pasta recipe as part of a larger meal, serve it as a side dish with other cajun pasta dishes such as grits or jambalaya for a full-on New Orleans experience.
Remember always to be open to new flavors and experiment with different food and drink combinations until yo find one that suits your taste buds. The possibilities are endless; all you need is some great food and good company. Enjoy!
Make-Ahead, Storing and Reheating
You’ve got to admit – it can be a real drag when you make a mouth-watering dish, only for it to go bad before you can eat it all! Luckily, with this Paula’s Shrimp and Sausage Pasta Recipe, you don’t need to worry about any food waste. You can store it easily after cooking, and even reheat it when you’re in the mood for another helping!
If you’re dealing with a busy schedule and want to make this recipe ahead of time, we’ve got great news for you. This is one of those dishes that is perfect for preparing the night before or cooking days in advance. Follow the recipe how-to instructions up until the point of serving, then place the dish in an airtight container and stash it in your refrigerator until you’re ready for round two.
When it’s time to store your leftover shrimp sausage pasta, scoop it up with clamps straight into an airtight container. It’s important to let the dish cool down first (but not too long) – otherwise, steam built up inside the container can cause moisture buildup that’ll make your pasta soggy over time.
If you want to reheat this shrimp sausage pasta later on, then clearing out some space for leftovers is indispensable. When reheating pasta dishes, there are many ways to go about doing so. The best method of warming up Paula Deen’s shrimp and sausage pasta recipe is to do so using your stove top skillet or microwave – just note that the microwave may dry out your linguine pasta.
However, whether you’re reheating on the stovetop or using the microwave, remember not to overdo it – no one wants a dish that puts them off their appetite! Pan-fry or reheat individual portions of shrimp sausage pasta in covered skillets (with a splash of water added) for 5-7 minutes on low heat. Meanwhile, check every 30 seconds while microwaving bowl contents until heated through thoroughly and steaming hot!
To keep your leftovers tasting as good as new (and maintain their optimal textures) store them in an airtight container no more than three days after cooking. If you happen to have any leftover shrimp sausage pasta after three days have passed and are unsure if they are still safe to eat – our recommendation would be that they not be consumed at this time!
Tips for Perfect Results
Now, let me share some tips that will help you achieve perfection when making Paula’s Shrimp and Sausage Pasta Recipe.
Firstly, always cook your pasta al dente. To get this just right, set a timer for a minute less than the package instructions suggest. This is important in ensuring that the pasta retains its flavor and texture, while not becoming mushy.
Secondly, do not overcook the shrimp or sausage. Overcooking can lead to chewy and tough texture. Ensure that you cook them until they are just pink and beginning to curl up.
Thirdly, taste as you go. Paula’s recipe has a great balance of flavors, but everybody’s taste buds are different. Adjusting the seasoning as you go will allow you to find the perfect seasoning balance that works for you.
Fourthly, be generous with your Parmesan cheese. If it’s one thing that can make or break a dish like this one, it’s the cheese. Add grated cheese next to cooked pasta before combining the ingredients for better cheese coverage.
Fifthly, when cooking your sausage keep in mind it will release its own fat, so there is no need to add more oil unless it begins browning too much or sticking to the pan.
Sixthly, if you’re using canned diced tomatoes instead of fresh tomatoes, opt for fire-roasted diced tomatoes for extra flavor depth.
Lastly, be sure to use good-quality ingredients such as fresh thyme and Italian parsley leaves which ensure a quality and flavorful experience.
Incorporating these tips into your cooking process will undoubtedly result in heightened satisfaction with your dish.
Bottom Line
So there you have it, folks! Paula’s Shrimp and Sausage Pasta Recipe – a heartwarming, soul-enriching meal for any occasion. With its savory blend of meats and spices, rich buttery linguine, and creamy parmesan cheese, this dish is sure to impress your guests or satisfy your own cravings.
But don’t just take my word for it – try it yourself! Whether you’re a seasoned chef or just starting out in the kitchen, this recipe is easy to follow and offers plenty of room for customization. And with its versatile ingredients, it can be adapted to suit any taste or dietary preference.
So go ahead – indulge in the flavors of cajun shrimp and Italian sausage. Savor the aromas of garlic and thyme. With Paula’s Shrimp and Sausage Pasta Recipe, you’ll experience the best of both worlds – bold and comforting, all in one mouthwatering dish.
And who knows? Maybe you’ll even discover your new favorite recipe! Whatever your taste buds desire, this recipe is sure to please. So what are you waiting for? Get cooking today!
Paula’s Shrimp and Sausage Pasta Recipe
Ingredients
- 1 (16 ounce) package Italian sausage
- 1 lb uncooked shrimp, peeled & deveined
- 3 red peppers, seeded and sliced
- 3 tablespoons olive oil
- 2 shallots, minced
- 3 garlic cloves, minced
- 1/4 cup minced flat leaf parsley
- 1/2 teaspoon thyme leaves
- 1 teaspoon italian seasoning
- 1 cup pinot grigio wine
- 1 chicken bouillon cube
- 2 tablespoons butter
- salt and pepper
- 1/4 cup freshly grated parmesan cheese, to taste
- 16 ounces linguine, prepared
Instructions
- Drizzle sliced peppers with 2 tablespoons olive oil.
- In a 450° oven, roast red peppers for 30 to 45 minutes, turning occasionally until charred slightly.
- Cook whole sausages until no longer pink (you may fry in a pan or grill them, whichever you prefer).
- Allow sausage to cool slightly, then slice.
- In a large skillet, sauté minced garlic, shallot in remaining olive oil.
- Add parsley, thyme, bouillon cube, Italian Seasoning, and wine.
- Once the bouillon cube has dissolved, add shrimp.
- Continue cooking until shrimp are pink and wine has reduced a bit.
- Add peppers and sausage; stir to heat through.
- Swirl in the butter.
- Season to taste for salt and pepper.
- Serve over linguini, giving a toss to incorporate sauce throughout.
- Sprinkle with cheese.
Your own notes
Nutrition
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Tony is an experienced chef, crafting delicious comfort food. He’s also an influential blogger, providing helpful recipes and tips on his website, taosburgersandbeer.com. As an expert in his field, he offers valuable advice to readers. His knowledge and creative recipes make it easy to cook exciting, flavorful dishes.