Shrimp and Sausage Pasta Red Sauce
Pasta tossed with a spicy red tomato sauce featuring shrimp, smoked Andouille sausage, chipotle and smoked paprika, finished with a touch of cream.
Servings: 4 servings
Ingredients
Ingredients
- 8 ouncesuncooked pasta*
- 3 ouncesraw shrimp** thawed, peeled and deveined
- 6 ouncespre-cooked smoked Andouille sausage
- 1 large jalapeno pepper***
- 1/4 of a medium-sized yellow onion about 2 ounces
- 1 garlic clove
- 2 teaspoonsmild olive oil
- 1/4 teaspoonsmoked hot paprika powder
- 1/2 cupchicken broth
- 1 cupcanned crushed tomatoes about 9 ounces
- 1 teaspoonfinely diced canned chipotle pepper about 1/2 a small chipotle pepper
- 1 teaspooncanned adobo sauce from the can of chipotle peppers
- 1/2 teaspoondried thyme
- 1 tablespoontomato paste
- 2 tablespoonsheavy cream
- fresh thyme as garnish optional
Instructions
Instructions
- Bring a large pot of water to a boil. Cook 8 ounces uncooked pasta according to package instructions until desired doneness. Drain, cover, and set aside.
- While the pasta cooks, prepare the other ingredients: cut 3 ounces raw shrimp into bite-sized pieces; slice 6 ounces pre-cooked smoked Andouille sausage into half-moons; remove the seeds and ribs from 1 large jalapeno and finely dice the pepper; finely dice ¼ of a medium yellow onion (about 2 ounces); mince 1 garlic clove. Set aside.
- Heat 2 teaspoons mild olive oil in a nonstick pan over medium-high heat.
- Add the shrimp and sausage to the pan and cook, stirring occasionally, until the shrimp are opaque and cooked through and the sausage is starting to brown, about 4 minutes. Transfer the shrimp and sausage to a bowl with a slotted spoon, leaving the pan juices in the pan.
- Add the diced onion and diced jalapeno to the pan and sauté, stirring, until they begin to soften, about 3 minutes.
- Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.
- Stir in ¼ teaspoon smoked hot paprika. Add ½ cup chicken broth, 1 cup canned crushed tomatoes, 1 teaspoon finely diced canned chipotle pepper, 1 teaspoon canned adobo sauce, ½ teaspoon dried thyme, and 1 tablespoon tomato paste. Stir to combine and bring the mixture to a simmer.
- Return the cooked shrimp and sausage to the pan, stir to combine, and simmer for 1–2 minutes to heat through.
- Turn off the heat and stir in 2 tablespoons heavy cream until incorporated.
- Serve the sauce over the cooked pasta and garnish with fresh thyme, if desired.
Equipment
- Measuring Cups and Spoons
- Knife and cutting board
- Pot
- Colander
- Garlic press (optional)
- nonstick pan or cast iron pan
- Slotted Spoon
- Wooden Spoon
Notes
Recipe 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.)
*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.)