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.
Servings: 8
Calories: 469kcal
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.
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.
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