20 Flavorful Shrimp and Sausage Pasta Recipes for Busy Weeknights

Weeknight dinners just got a whole lot tastier—and easier! If you’re craving something hearty, flavorful, and ready in a flash, these 20 shrimp and sausage pasta recipes are your new go-to. Perfectly balanced with bold spices, fresh ingredients, and effortless prep, they turn busy evenings into delicious wins. Whether you’re feeding a crowd or just need a quick comfort fix, these dishes deliver. Let’s dig in!

Cajun Shrimp and Sausage Pasta

This one-pot wonder packs smoky sausage, plump shrimp, and tender pasta in a creamy Cajun-spiced sauce—perfect for busy weeknights when you crave bold flavors without the fuss.

Ingredients

• 8 oz penne pasta (or your favorite short pasta)
• 12 oz andouille sausage, sliced into ½-inch rounds
• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• 2 tsp Cajun seasoning
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook for 3–4 minutes until browned. Remove with a slotted spoon.
3. In the same skillet, add onion and bell pepper. Sauté for 3 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
4. Pour in heavy cream and chicken broth, scraping up any browned bits. Stir in Cajun seasoning, smoked paprika, salt, and black pepper. Simmer for 2 minutes.
5. Add shrimp and cook for 2–3 minutes until pink and opaque. Return sausage and pasta to the skillet, tossing to coat in the sauce. Sprinkle with parsley.

The magic here? The andouille sausage infuses the creamy sauce with a smoky depth, while the Cajun seasoning clings to every bite of pasta and shrimp.

Tip: For extra heat, add a pinch of cayenne with the Cajun seasoning.

Garlic Butter Shrimp and Sausage Pasta

This one-pan wonder combines plump shrimp, smoky sausage, and tender pasta in a rich garlic butter sauce—perfect for busy weeknights when you crave something indulgent but effortless.

Ingredients

• 8 oz linguine (or pasta of choice)
• 12 oz large shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into rounds
• 3 tbsp unsalted butter
• 4 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, cook sausage until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, melt 3 tbsp butter. Add shrimp, 4 minced garlic cloves, and 1/2 tsp red pepper flakes. Cook for 2 minutes per side until shrimp turn pink. Remove shrimp and set aside.
4. Pour 1/2 cup chicken broth into the skillet, scraping up browned bits. Stir in 1/4 cup heavy cream, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 2 minutes until slightly thickened.
5. Return pasta, shrimp, and sausage to the skillet. Toss with sauce until evenly coated. Finish with 1/4 cup parsley and 1 tbsp lemon juice.

The magic here? The garlic butter sauce clings to every bite, while the andouille adds a spicy depth that balances the sweet shrimp.

Tip: For extra richness, stir in a handful of grated Parmesan just before serving.

Creamy Alfredo Shrimp and Sausage Pasta

This Creamy Alfredo Shrimp and Sausage Pasta is a decadent weeknight win—rich, garlicky, and packed with juicy shrimp and savory sausage.

• 8 oz fettuccine pasta
• 1 tbsp olive oil
• 12 oz raw shrimp, peeled and deveined
• 8 oz smoked sausage, sliced into rounds
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp chopped fresh parsley

1. Cook the fettuccine according to package directions until al dente. Drain and set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 3–4 minutes until lightly browned. Push to one side of the pan.
3. Add the shrimp and minced garlic to the skillet. Cook for 2–3 minutes, stirring occasionally, until shrimp turn pink. Remove everything to a plate.
4. Pour the heavy cream into the skillet and simmer for 2 minutes. Stir in the Parmesan cheese, salt, black pepper, and red pepper flakes (if using) until smooth.
5. Return the cooked pasta, shrimp, and sausage to the skillet. Toss to coat evenly in the sauce and heat through for 1–2 minutes.
6. Garnish with fresh parsley before serving.

The magic here? Smoky sausage and plump shrimp mingle in a velvety sauce that clings perfectly to every strand of pasta.

Tip: For extra richness, stir in a pat of butter with the cream.

Spicy Cajun Shrimp and Sausage Pasta

This one-pot wonder packs bold Cajun flavors, tender shrimp, and smoky sausage into a creamy, comforting pasta—perfect for weeknights when you crave big flavor with minimal fuss.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 12 oz large shrimp, peeled and deveined
• 12 oz andouille sausage, sliced into rounds
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes (optional for extra heat)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook for 4–5 minutes until browned. Remove and set aside.
3. In the same skillet, melt butter. Add shrimp, Cajun seasoning, smoked paprika, red pepper flakes, and a pinch of salt. Cook for 2 minutes per side until pink. Transfer to a plate.
4. Sauté bell pepper and garlic in the skillet for 2 minutes until softened. Pour in chicken broth, scraping up any browned bits.
5. Reduce heat to medium-low. Stir in heavy cream and simmer for 3 minutes until slightly thickened. Return sausage and shrimp to the skillet, along with cooked linguine. Toss to coat and warm through (1–2 minutes). Season with black pepper to taste.
6. Garnish with fresh parsley and serve immediately.

The magic here? The Cajun seasoning infuses every bite, while the cream mellows the heat just enough to keep you coming back for more.

Tip: For a lighter version, swap half the cream with reserved pasta water—it’ll still be luxuriously silky!

Lemon Garlic Shrimp and Sausage Pasta

This zesty one-pan wonder combines juicy shrimp, smoky sausage, and tender pasta in a bright lemon-garlic sauce—perfect for busy weeknights when you want big flavor with minimal cleanup.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 12 oz large shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into rounds
• 3 tbsp olive oil, divided
• 4 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 cup chicken broth
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/4 cup chopped parsley
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions:

1. Cook linguine according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add sausage and cook for 5 minutes until browned. Remove with a slotted spoon.
3. Add remaining 1 tbsp olive oil to the skillet. Sauté shrimp with salt and black pepper for 2 minutes per side until pink. Remove and set aside with sausage.
4. Reduce heat to medium. Add garlic and red pepper flakes to the skillet; cook for 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits.
5. Return sausage, shrimp, and cooked pasta to the skillet. Toss with parsley and splash of reserved pasta water until glossy. Serve immediately.

The magic here? The pasta soaks up the tangy, garlicky pan sauce while the shrimp stay plump and the sausage adds a spicy kick—no cream needed for richness!

Tip: Swap andouille for Italian sausage if you prefer milder heat, or add a handful of spinach with the garlic for extra greens.

One-Pot Shrimp and Sausage Pasta

This hearty, flavor-packed pasta comes together in one pot—meaning less cleanup and more time to enjoy that garlicky, smoky goodness.

Ingredients:

• 8 oz smoked andouille sausage, sliced into rounds
• 12 oz large shrimp, peeled and deveined
• 8 oz linguine (or pasta of choice)
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp salt
• 2 tbsp olive oil
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large deep skillet or Dutch oven over medium-high heat. Add the sausage and cook for 3–4 minutes until lightly browned. Remove and set aside.
2. In the same pot, add the shrimp and cook for 1–2 minutes per side until pink. Transfer to the plate with the sausage.
3. Add the garlic and sauté for 30 seconds until fragrant. Stir in the diced tomatoes (with juices), chicken broth, heavy cream, 1 tsp smoked paprika, 1/2 tsp red pepper flakes, and 1/2 tsp salt. Bring to a simmer.
4. Break the linguine in half and add it to the pot, pressing it down to submerge. Cover and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
5. Return the sausage and shrimp to the pot, stirring to heat through (about 2 minutes). Garnish with parsley before serving.

The smoky sausage and creamy tomato broth cling to every noodle, while the shrimp adds just the right touch of sweetness. It’s a restaurant-worthy dish without the fuss!

Tip: For extra richness, stir in a handful of grated Parmesan right before serving.

Tomato Basil Shrimp and Sausage Pasta

This one-pan wonder combines juicy shrimp, savory sausage, and fresh basil in a garlicky tomato sauce—perfect for busy weeknights when you want big flavor with minimal cleanup.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 1 tbsp olive oil
• 12 oz smoked andouille sausage, sliced into ½-inch rounds
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• ½ cup chicken broth
• 1 tsp dried oregano
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ cup fresh basil leaves, thinly sliced

Instructions:

1. Cook linguine according to package directions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook for 5 minutes, stirring occasionally, until lightly browned. Push to one side of the pan.
3. Add shrimp to the empty space and cook for 2 minutes per side until pink. Transfer shrimp to a plate.
4. Reduce heat to medium. Add garlic and sauté for 30 seconds until fragrant. Stir in diced tomatoes, chicken broth, oregano, red pepper flakes, and salt. Simmer for 5 minutes to thicken slightly.
5. Return shrimp and cooked linguine to the skillet, tossing to coat in sauce. Fold in basil and cook for 1 minute to wilt.

The smoky sausage and sweet shrimp play off each other beautifully, while the quick tomato sauce soaks into every nook of the pasta. Tip: For extra richness, stir in a splash of heavy cream with the tomatoes.

Cheesy Shrimp and Sausage Pasta Bake

This hearty pasta bake combines juicy shrimp, smoky sausage, and a creamy cheese sauce for a crowd-pleasing dinner that’s ready in under an hour.

Ingredients:

• 8 oz penne pasta
• 1 tbsp olive oil
• 12 oz smoked sausage, sliced into rounds
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 cup heavy cream
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook for 4–5 minutes until browned. Add shrimp and garlic; cook 2–3 minutes until shrimp turns pink.
3. Stir in diced tomatoes, heavy cream, paprika, salt, and black pepper. Simmer for 3 minutes.
4. Toss cooked pasta with the shrimp-sausage mixture, then transfer to a greased 9×13-inch baking dish. Top evenly with mozzarella and Parmesan.
5. Bake for 15–20 minutes until bubbly and golden. Garnish with parsley.

The magic here? The creamy sauce soaks into the pasta while baking, making every bite rich and flavorful without drying out.

Tip: For extra kick, swap smoked sausage for spicy andouille!

Pesto Shrimp and Sausage Pasta

This one-pan wonder combines juicy shrimp, savory sausage, and vibrant pesto for a weeknight meal that feels fancy without the fuss.

Ingredients:

• 12 oz penne pasta (or your favorite short shape)
• 2 tbsp olive oil, divided
• 12 oz smoked sausage (andouille or kielbasa), sliced into ½-inch rounds
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup basil pesto (store-bought or homemade)
• ¼ cup grated Parmesan cheese, plus extra for serving
• ¼ cup reserved pasta water
• 1 tbsp lemon juice

Instructions:

1. Cook pasta according to package directions until al dente. Reserve ¼ cup pasta water before draining.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage and cook for 4–5 minutes until browned. Transfer to a plate.
3. Add remaining 1 tbsp olive oil to the skillet. Season shrimp with ½ tsp salt and ¼ tsp black pepper, then cook for 2 minutes per side until pink. Stir in garlic and cook for 30 seconds until fragrant.
4. Return sausage to the skillet. Add cooked pasta, ½ cup pesto, ¼ cup Parmesan, reserved pasta water, and 1 tbsp lemon juice. Toss everything together for 1–2 minutes until glossy and well-coated.
5. Serve immediately with extra Parmesan. The trick here? The pasta water helps the pesto cling to every nook and cranny of the penne—no dry bites allowed!

Tip: For extra freshness, toss in a handful of halved cherry tomatoes or baby spinach with the shrimp.

Shrimp and Sausage Pasta Primavera

This Shrimp and Sausage Pasta Primavera is a vibrant one-pan wonder, packed with juicy shrimp, smoky sausage, and crisp-tender veggies—perfect for busy weeknights!

• 8 oz linguine (or pasta of choice)
• 12 oz large shrimp, peeled and deveined
• 8 oz smoked andouille sausage, sliced into rounds
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan, plus extra for serving
• 2 tbsp chopped fresh parsley

1. Cook linguine according to package directions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook 3–4 minutes until browned. Push to one side.
3. Add shrimp, smoked paprika, salt, and black pepper. Cook 2 minutes per side until pink. Remove shrimp and sausage to a plate.
4. In the same skillet, sauté bell pepper and broccoli for 3 minutes. Add garlic and cook 30 seconds until fragrant.
5. Pour in chicken broth and heavy cream, scraping up browned bits. Simmer 2 minutes until slightly thickened.
6. Return shrimp, sausage, and cooked pasta to the skillet. Toss with Parmesan and reserved pasta water until glossy. Garnish with parsley.

The smoky sausage and sweet shrimp play off the fresh veggies beautifully, while the creamy sauce clings to every noodle just right. Tip: Swap in zucchini or asparagus if you’re craving seasonal veggies!

Smoky Paprika Shrimp and Sausage Pasta

This one-pan wonder packs bold, smoky flavors and comes together in under 30 minutes—perfect for busy weeknights when you crave something special without the fuss.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 12 oz large shrimp, peeled and deveined
• 8 oz smoked andouille sausage, sliced into ¼-inch rounds
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• ½ tsp crushed red pepper flakes
• ½ cup heavy cream
• ½ cup chicken broth
• ½ cup grated Parmesan cheese
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the linguine according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add the sausage and cook for 3–4 minutes until lightly browned. Stir in the shrimp, garlic, smoked paprika, oregano, red pepper flakes, ½ tsp salt, and ¼ tsp black pepper. Cook for 2–3 minutes until shrimp turn pink.
3. Pour in the heavy cream and chicken broth, scraping up any browned bits. Simmer for 2 minutes until slightly thickened.
4. Add the cooked linguine and Parmesan cheese, tossing until the pasta is evenly coated. Garnish with fresh parsley.

The smoky paprika and spicy sausage create a rich, layered flavor that clings to every bite of pasta—no bland bites here!

Tip: For extra smokiness, swap regular paprika with hot smoked paprika or add a pinch of cayenne.

Shrimp and Sausage Pasta with Spinach

This one-pan wonder combines juicy shrimp, smoky sausage, and tender spinach for a weeknight meal that feels indulgent but comes together in a flash.

Ingredients:

• 8 oz penne pasta (or similar short pasta)
• 12 oz large shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into ½-inch rounds
• 3 cups fresh baby spinach
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup chicken broth
• ¼ cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package directions. Drain, reserving ½ cup pasta water.
2. Heat olive oil and butter in a large skillet over medium-high. Add sausage and cook 3–4 minutes until browned. Push to one side.
3. Add shrimp, garlic, smoked paprika, red pepper flakes, salt, and black pepper. Cook 2 minutes per side until shrimp turn pink.
4. Pour in chicken broth and scrape up any browned bits. Simmer 1 minute.
5. Add spinach and cooked pasta, tossing until spinach wilts (1–2 minutes). If needed, add reserved pasta water 2 tbsp at a time to loosen sauce.
6. Remove from heat and stir in Parmesan.

The smoky sausage and sweet shrimp create a perfect balance, while the spinach adds a fresh pop of color and nutrients.

Tip: For extra richness, finish with a squeeze of lemon or a drizzle of chili oil.

Shrimp and Sausage Pasta in White Wine Sauce

This creamy, garlicky pasta is a weeknight hero—quick enough for busy evenings but fancy enough to impress guests.

Ingredients

• 8 oz linguine (or pasta of choice)
• 1 tbsp olive oil
• 12 oz smoked andouille sausage, sliced into rounds
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 cup dry white wine (like Sauvignon Blanc)
• 1 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional)
• 1/4 cup chopped fresh parsley

Instructions

1. Cook pasta according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook 3–4 minutes until browned. Push to one side.
3. Add shrimp to the skillet and cook 2 minutes per side until pink. Remove shrimp and sausage to a plate.
4. Reduce heat to medium. Add garlic and sauté 30 seconds until fragrant. Pour in white wine, scraping up browned bits, and simmer 2 minutes.
5. Stir in heavy cream, salt, black pepper, and red pepper flakes. Simmer 3–4 minutes until slightly thickened.
6. Return shrimp and sausage to the skillet. Add cooked pasta and toss, adding reserved pasta water as needed to loosen the sauce. Sprinkle with parsley.

The wine reduction adds a bright acidity that balances the richness of the cream, while the smoky sausage gives every bite a punch of flavor.

Tip: For extra depth, stir in 1 tbsp lemon juice at the end.

Shrimp and Sausage Pasta with Roasted Red Peppers

This one-pan wonder combines smoky sausage, plump shrimp, and sweet roasted peppers for a weeknight meal that feels indulgent but comes together fast.

Ingredients:

• 8 oz penne pasta (or similar short pasta)
• 12 oz raw shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into ½-inch rounds
• 1 cup jarred roasted red peppers, drained and sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley
• ½ cup grated Parmesan cheese

Instructions:

1. Cook pasta according to package directions. Drain, reserving ½ cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook 4–5 minutes until browned. Push to one side.
3. Add shrimp, garlic, smoked paprika, oregano, salt, and black pepper to the skillet. Cook 2–3 minutes until shrimp turn pink, stirring occasionally.
4. Stir in roasted red peppers and cooked pasta. Add reserved pasta water 2 tbsp at a time to loosen the sauce.
5. Remove from heat. Sprinkle with parsley and Parmesan, tossing gently to combine.

The smoky sausage and briny shrimp play off the sweetness of the peppers, while the Parmesan adds a salty richness that ties it all together.

Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the shrimp.

Shrimp and Sausage Pasta with Sun-Dried Tomatoes

This one-pan wonder combines juicy shrimp, smoky sausage, and tangy sun-dried tomatoes in a luscious garlic cream sauce—ready in under 30 minutes!

Ingredients:

• 8 oz linguine (or pasta of choice)
• 12 oz large shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into rounds
• 1/3 cup sun-dried tomatoes (oil-packed), thinly sliced
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/4 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook linguine according to package instructions. Drain, reserving 1/2 cup pasta water.
2. Heat 1 tbsp olive oil in a large skillet over medium-high. Add sausage and cook for 4–5 minutes until browned. Transfer to a plate.
3. In the same skillet, add remaining 1 tbsp olive oil. Season shrimp with salt and black pepper, then cook for 1–2 minutes per side until pink. Remove and set aside.
4. Reduce heat to medium. Add garlic, sun-dried tomatoes, 1 tsp smoked paprika, and 1/2 tsp red pepper flakes. Sauté for 30 seconds until fragrant.
5. Pour in 1 cup heavy cream and 1/2 cup chicken broth, scraping up browned bits. Simmer for 3–4 minutes until slightly thickened.
6. Stir in cooked pasta, sausage, shrimp, and 1/4 cup Parmesan. Toss to coat, adding reserved pasta water as needed to loosen the sauce.
7. Garnish with parsley and extra Parmesan before serving.

The sun-dried tomatoes add a sweet-tart punch that balances the richness of the cream and smokiness of the sausage—every bite is packed with layers of flavor!

Tip: For extra depth, use 1 tbsp of the sun-dried tomato oil instead of olive oil in step 2.

Shrimp and Sausage Pasta with Creamy Tomato Sauce

This hearty pasta dish combines plump shrimp, smoky sausage, and a lusciously creamy tomato sauce—perfect for a weeknight dinner that feels indulgent but comes together fast.

Ingredients

• 8 oz penne pasta (or your favorite short pasta)
• 12 oz large shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into ½-inch rounds
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1 (14.5 oz) can crushed tomatoes
• ½ cup heavy cream
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup chopped fresh parsley (for garnish)

Instructions

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook for 4–5 minutes until browned. Remove with a slotted spoon.
3. In the same skillet, add shrimp and cook for 2 minutes per side until pink. Remove and set aside with the sausage.
4. Reduce heat to medium, add garlic, and sauté for 30 seconds until fragrant. Stir in crushed tomatoes, heavy cream, smoked paprika, oregano, salt, and black pepper. Simmer for 5 minutes until slightly thickened.
5. Return shrimp and sausage to the skillet, along with the cooked pasta. Toss to coat and heat through for 2 minutes.
6. Garnish with fresh parsley and serve immediately.

The smoky paprika and creamy tomato sauce cling beautifully to every bite, while the juicy shrimp and sausage add just the right richness. Tip: For extra depth, deglaze the skillet with a splash of white wine before adding the tomatoes!

Shrimp and Sausage Pasta with Feta Cheese

This one-pan wonder combines juicy shrimp, smoky sausage, and tangy feta for a weeknight meal that feels indulgent but comes together in a flash.

Ingredients:

• 8 oz penne pasta (or your favorite short pasta)
• 1 tbsp olive oil
• 12 oz smoked andouille sausage, sliced into 1/4-inch rounds
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/2 cup heavy cream
• 1 tsp dried oregano
• 1/2 tsp salt
• 4 oz crumbled feta cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook for 5 minutes until browned. Push to one side.
3. Add shrimp, garlic, and red pepper flakes to the skillet. Cook for 2 minutes per side until shrimp turn pink.
4. Stir in diced tomatoes, heavy cream, oregano, and salt. Simmer for 3 minutes until slightly thickened.
5. Add cooked pasta and toss to coat. Remove from heat and sprinkle with feta and parsley.

The briny feta melts just enough to create creamy pockets that balance the spicy sausage and sweet tomatoes perfectly.

Tip: For extra richness, reserve 1/2 cup pasta water and stir it in at the end with the sauce.

Shrimp and Sausage Pasta with Fresh Herbs

This one-pan wonder combines juicy shrimp, smoky sausage, and tender pasta tossed in a garlicky herb sauce—it’s weeknight comfort food at its finest.

Ingredients

• 8 oz penne pasta (or your favorite short pasta)
• 12 oz large shrimp, peeled and deveined
• 12 oz smoked andouille sausage, sliced into ½-inch rounds
• 3 tbsp olive oil, divided
• 4 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes
• ½ cup chicken broth
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh basil
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. Cook pasta according to package instructions until al dente. Drain, reserving ½ cup pasta water.
2. Heat 2 tbsp olive oil in a large skillet over medium-high. Add sausage and cook for 4–5 minutes until browned. Transfer to a plate.
3. In the same skillet, add remaining 1 tbsp olive oil, shrimp, garlic, smoked paprika, and red pepper flakes. Cook for 2–3 minutes until shrimp turn pink, then remove from skillet.
4. Deglaze the pan with chicken broth, scraping up any browned bits. Simmer for 2 minutes.
5. Return pasta, sausage, and shrimp to the skillet. Toss with parsley, basil, lemon juice, and reserved pasta water as needed. Season with salt and black pepper to taste.

The smoky sausage and bright herbs create a crave-worthy balance, while the pasta soaks up every drop of the garlicky pan sauce.

Tip: For extra richness, stir in a pat of butter at the end—it’ll melt into the sauce beautifully.

Shrimp and Sausage Pasta with Mushrooms

This one-pan wonder combines juicy shrimp, smoky sausage, and earthy mushrooms in a garlicky sauce that clings perfectly to al dente pasta—weeknight comfort at its finest.

Ingredients:

• 8 oz linguine (or pasta of choice)
• 12 oz large shrimp, peeled and deveined
• 8 oz smoked andouille sausage, sliced into ½-inch coins
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp crushed red pepper flakes
• ½ cup chicken broth
• ¼ cup heavy cream
• 1 tbsp lemon juice
• ½ tsp salt
• ¼ cup chopped parsley

Instructions:

1. Cook linguine according to package instructions until al dente. Drain, reserving ½ cup pasta water.
2. Heat olive oil in a large skillet over medium-high. Add sausage and cook for 3 minutes until browned. Push to one side, add mushrooms, and sauté for 4 minutes until golden.
3. Stir in garlic, smoked paprika, red pepper flakes, and salt; cook for 30 seconds until fragrant. Pour in chicken broth, scraping up any browned bits.
4. Add shrimp and cook for 2 minutes per side until pink. Reduce heat to low, stir in heavy cream, lemon juice, and cooked pasta. Toss, adding reserved pasta water as needed to loosen the sauce.
5. Garnish with parsley and serve immediately.

The smoky paprika and bright lemon balance the richness of the cream, while the shrimp and sausage add a satisfying surf-and-turf twist to classic pasta.

Tip: For extra depth, deglaze the pan with a splash of white wine before adding the broth.

Shrimp and Sausage Pasta with Zucchini Noodles

This one-pan wonder combines juicy shrimp, smoky sausage, and fresh zucchini noodles for a light yet satisfying meal that comes together in under 30 minutes.

Ingredients:

• 8 oz large shrimp, peeled and deveined
• 8 oz smoked andouille sausage, sliced into ¼-inch rounds
• 3 medium zucchini, spiralized (about 4 cups)
• 2 tbsp olive oil, divided
• 3 garlic cloves, minced
• ½ tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• ¼ cup low-sodium chicken broth
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage and cook for 3–4 minutes until browned. Remove and set aside.
2. Add remaining 1 tbsp olive oil to the skillet. Season shrimp with smoked paprika, oregano, salt, and black pepper. Cook for 2 minutes per side until pink, then transfer to the plate with sausage.
3. In the same skillet, sauté garlic for 30 seconds until fragrant. Add zucchini noodles and chicken broth, tossing for 2–3 minutes until just tender but still crisp.
4. Return shrimp and sausage to the skillet. Drizzle with lemon juice and toss everything together for 1 minute to warm through. Garnish with parsley.

The smoky sausage and bright lemon play off the delicate zucchini noodles perfectly, making this dish feel indulgent without weighing you down.

Tip: For extra richness, sprinkle with grated Parmesan right before serving.

Conclusion

With 20 delicious shrimp and sausage pasta recipes, busy weeknights just got a whole lot tastier! Whether you’re craving creamy, spicy, or garlicky flavors, there’s a dish here for everyone. Give these recipes a try, and don’t forget to share your favorites in the comments or pin this roundup for later. Happy cooking!