Description
Flavorful pasta dish with shrimp and Italian sausage in a rich garlic butter sauce.
Ingredients
Scale
- 1 pound pasta (linguine, spaghetti, or fettuccine)
- 1 pound large shrimp, peeled and deveined
- 1 pound Italian sausage, removed from casings
- 1/2 cup butter, unsalted
- 6 cloves garlic, minced
- 1/4 cup dry white wine (optional)
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 tablespoons olive oil
- 1/4 cup reserved pasta water
- Lemon wedges, for serving (optional)
Instructions
- Prepare Sausage: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. Drain excess grease and set aside.
- Cook Shrimp: In the same skillet, add the remaining 1 tablespoon olive oil. Add shrimp in a single layer (cook in batches if needed). Cook for 2-3 minutes per side, until pink and opaque. Remove and set aside with the sausage.
- Cook Pasta: Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/4 cup pasta water before draining. Drain pasta and set aside.
- Make Garlic Butter Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and red pepper flakes. Cook for about 1 minute, until fragrant (do not burn).
- Add Wine (Optional): If using, pour white wine into the skillet and simmer for 2-3 minutes, allowing alcohol to evaporate.
- Season Sauce: Stir in dried oregano, salt, and pepper.
- Combine Pasta and Sauce: Add cooked pasta to the skillet with the garlic butter sauce. Toss to coat evenly.
- Add Sausage and Shrimp: Add cooked sausage and shrimp to the skillet. Toss gently to combine.
- Add Pasta Water: Pour in reserved pasta water, a little at a time, until the sauce reaches your desired consistency.
- Finish: Stir in chopped fresh parsley and grated Parmesan cheese. Toss again to combine.
- Serve: Serve immediately, garnished with extra Parmesan cheese and fresh parsley. Serve with lemon wedges, if desired.
Notes
- Spice it up: Add more red pepper flakes or cayenne pepper for extra heat.
- Add vegetables: Sautéed bell peppers, onions, or spinach would be delicious additions.
- Use different protein: Substitute sausage with chicken or more shrimp.
- Creamy sauce: Add a splash of heavy cream or half-and-half along with the pasta water.
- Gluten-free option: Use gluten-free pasta.
- Make it ahead: Prepare sausage and shrimp ahead of time and store in the refrigerator.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Pasta: Linguine, spaghetti, or fettuccine are recommended, but any pasta shape can be used.
- Shrimp: Use large or jumbo shrimp, peeled and deveined. Thaw frozen shrimp completely before cooking.
- Italian Sausage: Sweet Italian sausage is recommended, but hot Italian sausage can be used. Remove sausage from casings before cooking.
- Butter: Unsalted butter is best. If using salted butter, reduce the amount of salt added to the sauce.
- Garlic: Freshly minced garlic is essential.
- White Wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works best. Chicken or vegetable broth can be substituted.
- Parsley: Fresh flat-leaf parsley is recommended.
- Parmesan Cheese: Freshly grated Parmesan cheese is recommended.
- Lemon Wedges: Optional, but recommended for a bright, zesty finish.
- Sauce is too thick: Add more pasta water, a tablespoon at a time.
- Sauce is too thin: Simmer for a few minutes longer to reduce. Or add a slurry of cornstarch and water (1 teaspoon cornstarch mixed with 1 tablespoon cold water) to thicken the sauce.
- Shrimp is overcooked: Cook just until pink and opaque.
- Pasta is undercooked: Cook until al dente.
- Garlic is burnt: Start over with fresh garlic.
- Prep Time: 15 minutes
- Cook Time: 25 minutes