Shrimp and Sausage Pasta combines delicious proteins and gluten-free spaghetti with chili spices, for a stop-you-in-your-tracks tasty dinner the whole family can enjoy! And if you’re not in the mood to share with everyone under your roof, guess what? This meal is also perfect for a date night in at home meal for two! {GF + DF}
If there is one good thing to come out of cooking ALL THE MEALS at home all day every day, it’s that we’ve ventured into new food territories. Today we’re combining shrimp and sausage, which isn’t exactly new to us. But instead of pairing them with usual flavors like onion powder and garlic powder, today we’re going to spice things up with chili powder, cumin, and oregano.
Spiriteds, can I get a hell yes? Because all I’m wondering is, why not before today? Where have I been living? Why have I not been pairing these delicious proteins with chili spices? I have no answers to these questions. What I can tell you is, we’re doing it now and forever after.
The warm, spicy flavors are like one big, friendly, therapeutic hug. And the pasta adds a kick of restaurant-style dining, except you’re getting this vibe without ever having to leave your kitchen. The girls loved the final result, and they’re begging us to make it again. But K-Hubs and I agree, this could just as easily be a date night in for TWO type of dinner. You might have a few leftovers, but not to to worry. Shrimp and Sausage Pasta is perfect as leftovers.
Whether you enjoy it warm and straight out of the pan, as leftovers the next day, or a combination of both, let’s do this!
Shrimp and Sausage Pasta ingredients
Here are the ingredients to add to your next shopping list so you can make this delicious meal in your own kitchen.
- Shrimp. Fresh or thawed, and precooked (pink).
- Smoked sausage. We shop around for this one and select an option that is gluten-free and dairy-free. Alternatively, you could use a basic breakfast-style pork or chicken sausage. Super-delicious, but definitely a different taste.
- Coconut oil. Enough to cover the bottom of the pan you’ll use to sauté the shrimp and sausage.
- Garlic. I use at least two cloves. But who are we kidding? This is really “to taste.”
- Sea salt. To taste.
- Spices: Cumin, oregano, and chili powder.
- Onion. Any color will do.
- Tomatoes. I use one pint of grape tomatoes, but you could also dice up a regular tomato, as well.
- Pasta. Gluten-free spaghetti or other pasta of choice. If you’d like to change it up, check out the variations below!
- Garnishes: Fresh or dried herbs and coarse black pepper.
Recipe variations
In addition to the gluten-free spaghetti I used, try these variations instead!
- Spaghetti squash. Olive oil and sea salt will add extra flavor to this flavorful squash!
- A bed of roasted veggies. Place the shrimp and sausage on top, sprinkle with sea salt, and enjoy!
- Cauliflower rice. Make sure the cauliflower is fresh, or the recipe won’t work. If you’re in the market for a cauliflower rice recipe, I’ve got you covered.
- Shrimp and sausage by themselves. Skip the add-on and let the proteins speak for themselves.
Get your flavors on!
If you’ve got pasta on the brain, then you might as well add these gluten-free pasta recipes to the mix! They are big on flavor, taste like something out of a fancy restaurant, and are easy to prepare!
And if you came here for the shrimp, then leave with a few more to add to your recipe tin!
- Paleo Shrimp Guacamole
- Shrimp Avocado Salad
- Paleo Shrimp Amandine
- Fresh Shrimp Tossed Salad
- Sautéed Shrimp Appetizer Skewers
- Mediterranean Shrimp Sauté
- Shrimp Pesto Sauté
But let’s say you’re really here for the smoked sausage, then you need to put these recipes in your virtual tin!
Friends, stay well, be safe, and take care. I’m glad you’re here! ❤️
Shrimp and Sausage Pasta
Shrimp and Sausage Pasta combines delicious proteins and gluten-free spaghetti with chili spices, for a stop-you-in-your-tracks tasty dinner the whole family can enjoy! And if you’re not in the mood to share with everyone under your roof, guess what? This meal is also perfect for a date night in at home meal for two! {GF + DF}
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Diet: Gluten Free
Ingredients
- 1 package gluten-free spaghetti, prepared according to package instructions
- Coconut oil (enough to cover the bottom of the sauté pan)
- 2 cloves fresh garlic, pressed or finely minced
- Pinch of sea salt
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 pound pre-cooked shrimp, fresh or thawed
- 13 ounces pre-cooked smoked sausage
- 1 onion, any color, diced
- 1 pint grape tomatoes, sliced or halved
- Garnishes: Dried herbs and coarse black pepper
Instructions
- In a rondeau pan or large saucepan, cook the pasta according to package instructions.
- While the pasta water is warming, in a skillet or large sauté pan, melt the coconut oil and stir in the garlic, sea salt, cumin, oregano, and chili powder. Then add the shrimp and sausage, and sauté on a MEDIUM heat about 5 minutes, stirring frequently to make sure they are cooked evenly. Next, add the onion and tomatoes and sauté another 5-10 minutes, or until the onions are translucent, the tomatoes have broken down in composition, and the shrimp and sausage are deeper in color.
- When the pasta is done, strain it and place desired amount on serving plates. Using a slotted serving spoon, pour shrimp and sausage mixture over the top. Garnish with parsley and coarse black pepper, if desired.
- Refrigerate leftovers for up to 24 hours.
NOTE: Consider drizzling a small amount of olive oil over the cooked pasta before refrigerating it for leftovers. This may help prevent it from drying out. Alternatively, drizzle the coconut oil mixture from the sauté pan over the top. The coconut oil will harden on the pasta as it refrigerates but will soften when warmed back up.
Notes
- Variations: Other gluten-free pastas of choice, roasted veggies as a base, spaghetti squash, cauliflower rice, or the sautéed shrimp and pasta mixture without a pasta or vegetable base.
- Amount of sausage may vary, from 10-12 ounces up to 16 ounces. This is fine and shouldn’t affect the outcome of the recipe.
- Most ingredient amounts are a guideline. Feel free to explore with this recipe!
use andouille and cut back on chili powder
★★★★
Ooh, thank you for the suggestions! I will have to try it that way.
Cheers!
Morgan