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!