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    Home » Mains » Pasta, Rice and Casseroles » One Pot Shrimp and Sausage Pasta

    One Pot Shrimp and Sausage Pasta

    Published: Aug 1, 2022 by HWC Magazine · 48 Comments

    Jump to Recipe Jump to Video Print Recipe
    One pot shrimp and sausage in a flowered bowl.

    Low on time – but want big flavors? Try our saucy One Pot Shrimp and Sausage Pasta for a quick and easy weekday meal. Seared smoky paprika shrimp, Italian sausage, corkscrew pasta, spinach, tomatoes, and a dairy-free red sauce are cooked in one pot in 30 minutes.

    If you have a hungry crew, you’re in luck! This shrimp sausage pasta recipe makes enough for at least 8 VERY hungry adults. Leftovers rock too! We know you’re busy so let’s bring on the 30 Minute Meals with easy clean up too.

    Shrimp and sausage pasta in a flowered bowl with a green napkin.
    Jump to:
    • Ingredients and Substitutions
    • Seasoning & Aromatics
    • Step by Step
    • Equipment
    • Why does one pot pasta get saucy?
    • What to serve with it?
    • Recipe Tips
    • Variations
    • Storage Recommendations
    • Is it a goulash?
    • Frequent Asked Questions (FAQ’s)
    • More Delicious Pasta Recipes
    • One Pot Shrimp and Sausage Pasta

    Ingredients and Substitutions

    Ingredients such as pasta and sausage and seasonings are laid out on a cutting board.

    Shrimp – peeled and deveined. We like to use large (around 30 to 40 shrimp per pound) shrimp or prawns.

    Fresh uncooked Italian sausage – we used a mild Italian sausage so we could control how spicy the dish is.  Are you a "Chili Head"? Use the HOT Italian sausage – It’s so good. You can use sausage links but sausage not in the casing is even more convenient. Andouille sausage, chicken sausage or chorizo are all delicious substitutions. If you decide to use pre-cooked sausage links, you can just slice and brown them in the pot.

    Dried Pasta (uncooked noodles) – Don't you just love corkscrew or fusilli pasta (rotini)? This shape holds the sauce in all the delicious swirls. However, you can use any shaped noodle you desire or even broken spaghetti like in our vegan One Pot Creamy Kale Pesto recipe.

    Cooking time may change slightly depending on what shaped noodle you are using. We have not tested this recipe with gluten-free pasta but that is also an option. If you need to keep this shrimp and sausage pasta recipe gluten-free, choose a good brand of gluten-free pasta that does not break up when cooked with sauce.

    Chicken broth – or you can use vegetable or bone broth to cook the pasta – all in one pot.

    Dairy-free or Dairy of choice - Just a little splash is all you need. It mellows out the tomatoes and makes the pasta a little saucy. You can make this one pot wonder with or without cream and substitute your dairy alternative of choice. We used almond milk. The purpose of the almond milk is to give the sauce a little creamy richness just like in our Tagliatelle alla Bolognese.

    Tomatoes – Canned (tinned) tomatoes are one of our household staples. We always have around so we can throw together a quick chicken tortilla soup or a rustic chicken cacciatore. In addition, we also added garden vine ripe tomatoes at the end to add a pop of freshness.

    Seasoning & Aromatics

    Onions and Garlic – but of course, right? If you are out of the fresh ingredients, you could use a little onion and garlic powder.

    Smoked Paprika (pimentón)– is key to making this shrimp and sausage pasta flavorful. It’s both smoky and spicy because it is made from smoked peppers that are dried over oak fires. We’re all about using what you have on hand. However, if you have the option of a smoky paprika - choose that one. As you probably already know, there are 3 types of paprika

    1. Regular paprika – very mild in flavor
    2. 8 different types of Hungarian paprika
    3. Spanish Paprika – this one is the one we used and it’s a little smoky and mildly spicy.

    Even Spanish paprika can differ. There are mild, mildly spicy, and spicy options. A viable substitute for smoked paprika is crushed ancho powder or chipotle powder.

    Dried Red Pepper Flakes – add as much or as little as you desire. You can skip it if you prefer your dishes mild.

    Spinach – yep, we are sneaky like that! Adding vegetables into the spicy fusilli pasta. The heat from the pasta cooks the spinach right before serving. Is it required? No- but we try to sneak into vegetables into recipes that the kids love.

    Step by Step

    Shrimp getting seasoned and cooked.
    • Season the shrimp with smoked paprika and salt and pepper.
    • Add a little olive oil to a Dutch oven or large pot with lid.
    • Sear shrimp on both sides until no longer translucent. Remove from pot.
    Aromatics and sausage removed from the casing cooking in pot.
    • Add the onions and garlic and fry until aromatic.
    • Remove sausage from casing and add to the pot and fry until golden brown.
    Chicken broth and canned tomatoes added to pot.
    • Add the chicken broth, canned tomatoes and almond milk to the pot.
    Pasta added to pot and lid placed on.
    • Add the pasta and cover. Check on the noodles at the 6 minute mark. Stir and access if you need to add more broth. Simmer for a total 12 to 14 minutes or until the pasta is al dente.
    Shrimp, fresh tomatoes and spinach added to the pot.
    • Turn off the burner and add fresh tomatoes, cooked shrimp, and fresh spinach.
    • Stir and serve.

    Equipment

    Do you have a large soup kettle or Dutch oven with a lid? That is all you will need for to make a delicious shrimp and sausage pasta. Our Dutch oven was a 5.5-quart size capacity.

    Why does one pot pasta get saucy?

    Did you know that pasta releases starches when it cooks? If you have ever boiled noodles in a pot before, did you notice how the water gets cloudy? Those are the starches. When you cook your noodles separately, most of those starches are drained into the sink.

    However, when you cook a one-pot pasta, all the starches stay in the cooking vessel. This creates a luxurious creamy sauce along with the tomatoes and dairy free or dairy of choice.

    Shrimp and Italian sausage pasta served in a green pot.

    What to serve with it?

    A tossed garden salad with our Lemon White Balsamic Vinaigrette would pair nicely as a simple side dish. If you decide to serve this shrimp and Italian sausage noodle dish while entertaining, try our Bruschetta as a starter and our individual serving Rich and Creamy Tiramisu for dessert.

    Recipe Tips

    • Choose a heavy-duty large pot (5.5 quart) with a well-fitting lid or Dutch oven to prepare your smoky paprika pasta.
    • Do not overcook the shrimp! Remove the shrimp from the pan straight away after they are cooked. The heat from the pan, even off the heat, will continue to cook the shrimp.
    • Removing the Italian sausage links from the casing allows all those delicious flavors and spices to mingle in the corkscrew pasta.
    • One you have all your ingredients into the pot bring in up to a boil and then turn your burner down to a simmer.
    • Stir your noodles mid-way in the cooking process to access and prevent sticking and check for tenderness of pasta.
    • If you have had your burner on too high and most of liquid has disappeared during the halfway point, add ½ cup more chicken broth to the pot. Make sure it is on simmer.
    • Each brand or type of noodle may have a slightly different cooking time depending on the thickness of the noodle.
    • The sauce will thicken even more after it is done cooking, just like our one pot tortellini. A little brothy sauce is a good thing.
    • If there is still too much liquid after the noodles are al dente, just open the lid to your cooking pot. Cook pasta for a minute or 2 or just until it is just saucy. However, we have found that if you just leave the dish sit off the heat for a minute it will thicken up on its own.
    Italian sausage and shrimp mixed with a saucy pasta and served in a flowered bowl.

    Variations

    • Make it cheesy by adding in a little parmesan cheese at the end of the cooking process.
    • You can also substitute real milk or cream for the almond milk if you do not have a dairy sensitivity.
    • Experiment with different shapes of short noodles. We love fusilli pasta (also known as rotini). All the delicious flavors cling to the little curves of the corkscrew.
    • If your family likes spicy food, try adding andouille sausage, chorizo, or even hot Italian sausage instead of mild sausage.
    • Keep the recipe a little lower fat by using turkey sausage.
    • Do you need a low carb or keto diet version? You may want to try our Low Carb Shrimp and Sausage Skillet with load of veggies.
    • You can also make it vegan by substituting the Italian sausage and shrimp with mushrooms and a vegetable broth. Then, add herbs and spices like fennel seeds and Italian seasoning.

    Storage Recommendations

    Refrigerate leftovers in an airtight container for up to 3 days. Just heat up the leftovers in the microwave or in a pot to enjoy. If the noodles absorbed most of the sauce, you could add a tablespoon of water or so to help loosen it back up.

    Alternatively, you can freeze your leftover shrimp and sausage pasta in a freezer safe container for up to 3 months.

    Close up shot of all the delicious sauce around each of the curves of the corkscrew pasta.

    Is it a goulash?

    This easy one pot recipe was a huge hit with our family. We hope your family loves it too. We placed the Dutch oven pot on a hot pad right on the kitchen table to serve it up family style. The first thing they asked was, “Is this a goulash?” You know it could be called a sausage goulash or Italian or Spanish pasta recipe. However, no matter what you want to call it, we call it delicious.

    Frequent Asked Questions (FAQ’s)

    How do you know when shrimp are done cooking?

    A perfectly cooked shrimp will be opaque (can’t see through it) with pink and red tones. When shrimp are cooked in a pan with a little olive oil, they will also get little bronzed edges. The curve of the shrimp will change from a slight curve to the letter “C” in formation. If the shrimp are overcooked, they will transform into a tight letter “O”.

    Why is my pasta sticking?

    The simple answer is that you do not have enough liquid in the pot. If your noodles are sticking to the bottom of the pan when making a one pot pasta, it is possible that you have the burner on too high. To resolve this situation, add more broth or water to the pan and turn down the burner to a simmer to complete the cooking process.

    Are you ready to make a 30 minute easy saucy sausage pasta recipe your whole family will love? Let's get cooking!

    More Delicious Pasta Recipes

    Mini Sweet Roasted Pepper Pasta

    Speedy Spinach Pesto Pasta

    Creamy Kimchi Pasta

    One Pot Paprika Pork

    Camote Bihon (Sweet Potato Noodles)

    Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

    Shrimp and sausage pasta in a flowered bowl with a green napkin.

    One Pot Shrimp and Sausage Pasta

    One Pot Shrimp and Sausage Pasta is a quick and easy weekday meal made with paprika shrimps, Italian sausage, corkscrew pasta, spinach, tomatoes, and a dairy free red sauce.
    5 from 7 votes
    Print Pin Rate
    Course: Mains
    Cuisine: Italian, Spanish
    Prep Time: 10 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8
    Calories: 469kcal
    Author: HWC Magazine

    Equipment

    • 1 Large Dutch oven or soup pot with lid. (best if at least 5.5 quarts)

    Ingredients

    • 1 pound shrimp large (peeled and deveined)
    • 2 teaspoons smoked paprika reserve 1 teaspoon for the pasta
    • salt and pepper to taste
    • 1 tablespoon olive oil
    • 1 onion peeled and chopped - small
    • 3 to 4 cloves garlic peeled and minced
    • 1 pound Italian Sausage
      mild or can exchange with hot Italian sausage
    • 3.5 cups chicken broth reserve ½ cup for midway of the cooking process. Low sodium.
    • ½ cup almond milk or dairy or non-dairy of choice
    • 14.5 ounce tomatoes diced (canned/tinned)
    • 1 pound pasta fusilli (rotini, corkscrew) or pasta noodle of choice
    • 1 teaspoon dried crushed red pepper flakes or to your desired heat level

    Toppings

    • 2 cups spinach
      fresh
    • 2 large tomatoes
      fresh chopped
    • basil or parsley to garnish (optional)
    • parmesan cheese optional - we omitted this as we do not do well with dairy.
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Season the shrimp with 1 teaspoon smoked paprika (reserve the other teaspoon for the pasta), salt and pepper.
    • Add olive oil to a large pot that has a tight fitting lid (at least 5.5 quart). Sear shrimps over medium heat for 2 to 3 minutes on each side or until no longer translucent. Remove shrimp from the pot and set aside.
    • Place the onions and garlic into the same pot you cooked the shrimp. Cook for a minute or until aromatic. Squeeze the Italian sausage links out of the casings right into the onion and garlic mixture. Break up the sausage with your spatula and fry for about 3 minutes or until lightly browned.
    • Add 3 cups of chicken broth (reserve ½ cup for midway of the cooking process), canned tomatoes, almond milk (dairy or non-dairy of choice), and the dry uncooked pasta to the pot.
    • Season the sausage pasta in the pot with 1 teaspoon smoked paprika, dried crushed red pepper flakes (to your desired spice level) and salt and pepper to taste. Reduce heat down to a simmer. Cover and cook for 6 minutes.
    • At the 6 minute mark, open the lid of the pot and stir the sausage pasta. Is the pasta sticking or is all the liquid almost absorbed - if so, add the remaining ½ cup of chicken broth. If there is still liquid in the pot and the pasta is not sticking, there is no need to add the remaining chicken broth.
      Keep heat on simmer and continue cooking for another 6 minutes or until pasta is al dente. Total cook time of approximately 12 to 14 minutes - depending on the type of pasta used. Turn heat off. If you have an electric cooktop, also remove pot from the burner.
    • Add the fresh spinach, chopped FRESH tomatoes and cooked shrimp. Stir just until the spinach wilts.
    • Garnish with basil, parsley and or parmesan cheese if desired.

    Video

    Notes

    Recipe Tips
    • Choose a heavy-duty large pot (5.5 quart) with a well-fitting lid or Dutch oven to prepare your smoky paprika pasta.
    • Do not overcook the shrimp! Remove the shrimp from the pan straight away after they are cooked. The heat from the pan, even off the heat, will continue to cook the shrimp.
    • Removing the Italian sausage links from the casing allows all those delicious flavors and spices to mingle in the corkscrew pasta.
    • One you have all your ingredients into the pot bring in up to a slight boil and then turn your burner down to a simmer.
    • Stir your pasta mid-way in the cooking process to access and prevent sticking and check for tenderness of pasta.
    • If you have had your burner on too high and most of liquid has disappeared during the halfway point, add ½ cup more chicken broth to the pot. Make sure it is on simmer.
    • Each brand or type of pasta may have a slightly different cooking time depending on the thickness of the noodle.
    • The sauce will thicken even more after it is done cooking. A little brothy sauce is a good thing.
    • If there is still too much liquid after the noodles are al dente, just open the lid to your cooking pot. Cook pasta for a minute or 2 or until the pasta is just saucy. However, we have found that if you just leave the pasta sit off the heat for a minute it will thicken up on its own.
    Storage Recommendations
    Refrigerate leftover pasta in an airtight container for up to 3 days. Just heat up the leftovers in the microwave or in a pot to enjoy. If the pasta absorbed most of the sauce, you could add a tablespoon of water or so to help loosen it back up.
    Alternatively, you can freeze your leftover shrimp and sausage pasta in a freezer save container for up to 3 months.

    Nutrition

    Serving: 1bowl | Calories: 469kcal | Carbohydrates: 50g | Protein: 19g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 485mg | Potassium: 671mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1831IU | Vitamin C: 18mg | Calcium: 69mg | Iron: 2mg
    Did you make this recipe?Tag us @HWCMagazine or hastag us #HWCMagazine!

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    About HWC Magazine

    Join our Healthy World Cuisine medical editors (trained in both Western and Eastern Medicine) and learn how to EAT your way around the WORLD from the comfort of your own kitchen. Grab free health tips, recipe ideas, meal plans and gain a better understand how eating choices can affect your health. Be the healthier and happier YOU!

    Reader Interactions

    Comments

      5 from 7 votes (1 rating without comment)

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      Recipe Rating




    1. The Foodie Affair says

      February 13, 2016 at 1:32 am

      This is a perfect mid-week meal for my family and I would love this for lunch too! Extra cheese for me 🙂

      Reply
      • Healthy World Cuisine says

        February 14, 2016 at 3:24 pm

        Love this to bring to work or school the next day. Even better the next day. Take Care

        Reply
    2. bitsandbreadcrumbs says

      February 13, 2016 at 12:58 am

      I adore the combo of sausage and pasta, be it hot Italian chicken sausage or the fabulous original pork sausage. You've really amped up the flavor with this wonderfully versatile sundried tomato pesto, too. I'm definitely trying that pesto. I love the idea of it not having cheese in it, even though I have no issues with dairy. 🙂

      Reply
      • Healthy World Cuisine says

        February 14, 2016 at 3:29 pm

        Thank you Betsy. I have literally been slathering my extra sun dried tomato pesto on everything.

        Reply
        • bitsandbreadcrumbs says

          February 15, 2016 at 12:48 am

          I can see why! 🙂

    3. bentodays says

      February 12, 2016 at 9:46 pm

      This sounds amazing! I could eat several helpings of this, love sundried tomatoes in my pasta and turning it into a pesto sounds delicious!

      Reply
      • Healthy World Cuisine says

        February 14, 2016 at 3:31 pm

        Thank you Jean. My boys did eat several bowl of this saucy sausage pasta. I had to fight for my little bowl!! LOL

        Reply
    4. hotlyspiced says

      February 12, 2016 at 1:05 pm

      Hi Bam, I can't comment using Chrome but all is working well on Firefox! You have me all fired up for sausage pasta and I'm going to make some tonight using your recipe. Thanks so much for the inspiration xx

      Reply
      • Healthy World Cuisine says

        February 12, 2016 at 5:41 pm

        Hello Charlie, I am delighted that commenting is working again for you. Healthy World Cuisine had to upgrade servers last week so hopefully that will resolve many of the technical issues you were having. Today it has been so overcast and foggy a perfect day to curl up to a delicious bowl of pasta.

        Reply
    5. The Gourmet Gourmand says

      February 12, 2016 at 7:54 am

      What a delicious and healthy way to serve pasta salad. it's been really warm around these parts lately so I'm craving something like pesto pasta salad. Yum!

      Reply
      • Healthy World Cuisine says

        February 12, 2016 at 5:51 pm

        You could certainly serve this cold as a salad. Maybe swap out with some grilled chicken instead. A great dish to bring to work/school... Have a super day!

        Reply
    6. Jasline @ Foodie Baker says

      February 12, 2016 at 3:23 pm

      This is such a quick and easy and delicious dish perfect to make on weeknights!

      Reply
    7. Dawn says

      February 12, 2016 at 12:54 pm

      My girls cannot get enough pasta - this dish looks perfect for them!

      Reply
    8. Abbe @ This is How I Cook says

      February 12, 2016 at 12:41 pm

      I think pasta with sausages is something everyone loves! Count me in! And make it extra spicy!

      Reply
    9. Amira says

      February 12, 2016 at 4:19 am

      This is a feast on one plate!! So nice and delicious recipe.. the best part is that it is super easy to make.

      Reply
      • Healthy World Cuisine says

        February 12, 2016 at 5:53 pm

        Thank you Amira. Lately I am all about quick and easy as life has been really busy as it always is...

        Reply
    10. Eha says

      February 12, 2016 at 8:05 am

      Yummy everyday 🙂 ! Easy and not so bad nutritionally as long as one keeps the sausage content low and know where they come from [preferably one's own kitchen!] Somehow I have always loved the fusilli form of pasta also [in spite of not being able to make it myself!] and spinach is one of the few vegetables I am happy to have in the freezer . . .

      Reply
      • Healthy World Cuisine says

        February 12, 2016 at 5:48 pm

        Hiya Eha, homemade Italian sausages are the best. My dad used to make his own and I remember my job was to hold the end on the device. However, I would always end up leaving the end go as he would get me giggling. My mom used to add loads of fennel and spices and herbs and they were always delicious. You can always swap out with mushrooms if you would like to keep it vegan in this pasta dish.

        Reply
    11. cheri says

      February 12, 2016 at 4:44 am

      Hi Bam, love all the colors and flavors of this dish. This will be a new family favorite around here. Take care!

      Reply
      • Healthy World Cuisine says

        February 12, 2016 at 5:52 pm

        Thank you Cheri, my boys certainly loved it and it is a sneaky way to get them to eat their spinach...

        Reply
    12. Monica says

      February 12, 2016 at 4:16 am

      It is definitely hard to resist a pasta with sausage and greens in it. I'm glad you served it in the smallish casserole dishes but I'd likely go back for seconds and thirds!

      Reply
      • Healthy World Cuisine says

        February 12, 2016 at 5:55 pm

        Yeah..that whole small casserole dish for hungry teenager boy servings did not quite work out as planned... you just need to make it and serve it in a trough... LOL

        Reply
    13. Raymund says

      February 12, 2016 at 2:31 am

      Spicy you say! I am in, just look at that beautiful pasta

      Reply
    14. nancyc says

      February 12, 2016 at 1:55 am

      This sounds so yummy–how can it not be with Italian sausage in it? 🙂

      Reply
    15. kitchenriffs says

      February 12, 2016 at 1:28 am

      Love any and all Italian-style dishes. But spicy sausage? Top of the list! This looks SO terrific -- I'd definitely be going back for seconds. Thirds. Heck, I'd probably rival your boys for snarfing this down! 🙂 Really nice -- thanks.

      Reply
    Newer Comments »

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