If you’re seeking a dinner that’s equal parts comforting, flavorful, and impossibly quick, look no further than Garlic Butter Shrimp and Sausage Skillet Pasta. This lively medley brings together plump shrimp, smoky sausage, silky pasta, and a luscious garlic butter sauce that hugs every bite. Whether you crave something impressive for guests or just want a weeknight treat, this is the kind of dish that earns you rave reviews with minimal effort and maximum taste. The subtle heat, squeeze of lemon, and sprinkle of fresh parsley bring the whole skillet together—every forkful is a celebration of good flavors and great company.

Garlic Butter Shrimp and Sausage Skillet Pasta Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this Garlic Butter Shrimp and Sausage Skillet Pasta is how down-to-earth yet absolutely essential each ingredient is. Every piece adds its own flair—think creamy, savory, spicy, and fresh—all coming together like your favorite band performing in perfect harmony.

Pasta: Penne or fettuccine work beautifully, offering texture and catching all that buttery sauce for big flavor in every bite.
Olive Oil: A touch helps everything cook evenly and adds a subtle fruitiness to the skillet.
Unsalted Butter: This is where the magic happens, building the velvety backbone of your garlic sauce.
Smoked Sausage: Bold, smoky slices give each mouthful a savory punch that pairs perfectly with delicate shrimp.
Shrimp: Large, peeled, and deveined shrimp cook up in minutes, turning just opaque as they soak up garlicky goodness.
Garlic: Fresh cloves are non-negotiable—the big, bold flavor hero behind that signature sauce.
Paprika: Adds color and gentle warmth, making the dish visually striking, too.
Red Pepper Flakes (optional): Spice things up to your heart’s content, or leave them out for a milder vibe.
Salt: Balances and enhances every single ingredient.
Black Pepper: Lends a subtle, earthy heat without overpowering the other flavors.
Chicken Broth: Liquifies the sauce and lifts all the golden bits off the pan for that irresistible depth.
Lemon Juice: Brightens up the whole skillet, making the flavors pop and bringing balance to the richness.
Parmesan Cheese: Melts into a salty, creamy finish that ties the entire pasta together.
Fresh Parsley: Chopped at the very end, it adds a pop of green and a bit of herbal freshness that makes every serving feel special.

How to Make Garlic Butter Shrimp and Sausage Skillet Pasta

Step 1: Cook the Pasta

Start by boiling your chosen pasta in salted water until it’s perfectly al dente—firm yet tender. Don’t forget to set aside about half a cup of that starchy pasta water before you drain, as it’s the secret weapon for loosening your sauce just right later. Once drained, set the noodles aside while you move on to flavor town.

Step 2: Brown the Sausage

In a large skillet, heat up the olive oil and just half of your butter over medium heat. Toss in the sliced smoked sausage and cook, stirring occasionally, until each round is deeply browned and a little crispy around the edges. This caramelization develops rich, umami-packed flavors that will carry through the entire dish. Once browned, scoop the sausage out and set aside—as hard as it is not to snack on a few pieces!

Step 3: Sauté the Aromatics

Add that remaining tablespoon of butter to your skillet. Once melted, stir in the minced garlic—just 30 seconds is all it takes for your kitchen to fill with that irresistible garlicky aroma. Be careful not to brown the garlic; you’re looking for fragrant, not bitter.

Step 4: Cook the Shrimp

Now, in go the shrimp, along with the paprika, optional red pepper flakes, salt, and black pepper. Let the shrimp cook for two to three minutes per side. You’ll notice them turn juicy, pink, and slightly curled. Take care not to overcook, so they stay tender and sweet, ready to soak up all that buttery sauce.

Step 5: Bring It All Together

Return your perfectly browned sausage to the skillet with the shrimp, then add in the chicken broth and fresh lemon juice. Use a wooden spoon to scrape up the tasty browned bits from the bottom—this is flavor central! Allow the mixture to simmer for a couple of minutes so the sauce deepens and melds together.

Step 6: Toss with Pasta, Cheese, and Finish

Add the cooked pasta directly to the skillet. Sprinkle in the Parmesan cheese and a splash (or more) of reserved pasta water, then toss until every strand or bite is glossy and coated with that garlicky, buttery goodness. Adjust the consistency to your liking: a little pasta water makes it saucier, less keeps it thicker. Top with a shower of chopped fresh parsley, and serve immediately for maximum wow factor!

How to Serve Garlic Butter Shrimp and Sausage Skillet Pasta

Garnishes

Finishing touches really set the Garlic Butter Shrimp and Sausage Skillet Pasta apart. Scatter extra chopped parsley, shave on a bit more Parmesan, or add a big squeeze of fresh lemon over each plate. A twirl of cracked black pepper or a hint more red pepper flakes take it up another notch for spice lovers.

Side Dishes

This pasta is plenty hearty on its own, but you can round out the meal with a crisp green salad tossed in a lemony vinaigrette or a big basket of garlic bread for sopping up every last drop of sauce. Roasted asparagus, broccolini, or a medley of seasonal vegetables are wonderful for added crunch and color alongside your Garlic Butter Shrimp and Sausage Skillet Pasta.

Creative Ways to Present

Serve family-style in a big, rustic skillet right at the table for an inviting, communal feel—let guests help themselves! For a more elegant touch, twirl individual portions on warmed plates, stacking a few shrimp and sausage slices on top for visual flair. Sprinkle with microgreens or edible flowers for extra pops of color if you’re feeling fancy.

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Transfer the Garlic Butter Shrimp and Sausage Skillet Pasta into an airtight container as soon as it’s cool. Refrigerate for up to three days—the flavors actually meld and get richer overnight, making tomorrow’s lunch something to look forward to.

Freezing

For longer storage, portion your cooled pasta into freezer-safe containers or heavy-duty ziptop bags. Freeze for up to two months. Just note, while sausage and pasta freeze beautifully, shrimp can change texture a bit upon thawing. For best results, reheat gently and avoid overcooking in the second round.

Reheating

To bring leftovers back to life, add a splash of chicken broth or water to your pan, then reheat gently on the stove over low heat, stirring often. The steam helps revive the sauce and keeps the shrimp tender. If you’re in a hurry, a minute or two in the microwave does the trick, but take care not to nuke it too long—just until heated through.

FAQs

Can I use a different kind of pasta for Garlic Butter Shrimp and Sausage Skillet Pasta?

Absolutely! Penne, fettuccine, linguine, or even rotini—any pasta that can catch a bit of the luscious sauce is fair game. Just aim for a shape that isn’t too delicate to hold all those hearty add-ins.

Is it possible to make this dish gluten-free?

Yes! Swap in your favorite gluten-free pasta and double-check that your smoked sausage and chicken broth are gluten-free too. You’ll have a fantastic version of Garlic Butter Shrimp and Sausage Skillet Pasta that everyone can enjoy.

Can I add extra veggies to the skillet?

Go for it! Take the flavor up a notch by tossing in a handful of baby spinach, sliced bell peppers, or sun-dried tomatoes along with the shrimp. They add splashy color and even more nutrients to the final dish.

What’s the best way to avoid overcooking the shrimp?

Keep a close eye—shrimp turn pink and just opaque when done, usually within 2 or 3 minutes per side. Pull the skillet off the heat once they’re curled and glossy; they’ll finish cooking in the residual warmth.

Can I make Garlic Butter Shrimp and Sausage Skillet Pasta dairy-free?

Yes, with a few tweaks! Substitute olive oil or a dairy-free butter alternative for the butter, and either skip the Parmesan or use your favorite plant-based cheese. The results will still be absolutely delicious and full of garlicky goodness.

Final Thoughts

If you’re craving a meal that’s simple yet feels downright luxurious, you truly can’t go wrong with Garlic Butter Shrimp and Sausage Skillet Pasta. Every bite is packed with flavor, and it’s a surefire way to make any dinner feel like something worth celebrating. Let this dish become your new favorite—you and everyone you share it with are in for a delightful treat!

Garlic Butter Shrimp and Sausage Skillet Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 25 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Garlic Butter Shrimp and Sausage Skillet Pasta is a delightful one-pan meal that combines succulent shrimp and flavorful smoked sausage in a garlic-infused buttery sauce, tossed with pasta and Parmesan cheese.

Ingredients

Scale

Pasta:

8 oz pasta (penne or fettuccine)

Other Ingredients:

1 tablespoon olive oil
2 tablespoons unsalted butter
8 oz smoked sausage (sliced into rounds)
1 pound large shrimp (peeled and deveined)
4 cloves garlic (minced)
1/2 teaspoon paprika
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chicken broth
juice of 1/2 lemon
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley

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Instructions

Cook Pasta: Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
Sear Sausage: In a large skillet, heat olive oil and 1 tablespoon butter. Cook sliced sausage until browned, about 4–5 minutes. Remove and set aside.
Cook Shrimp: Add remaining butter to the skillet, sauté garlic, then add shrimp, paprika, red pepper flakes, salt, and pepper. Cook shrimp until pink and opaque, about 2–3 minutes per side.
Combine Ingredients: Return sausage to the skillet, stir in chicken broth and lemon juice. Let simmer for 2–3 minutes. Add cooked pasta, Parmesan, and reserved pasta water. Toss to coat evenly.
Serve: Garnish with parsley and serve hot.