Tangy Shrimp and Italian Sausage Pasta

Pasta is one of my favorite foods, and when you throw in sausage, shrimp, and a spicy sauce, you’ve made a perfect dish in my eyes. That folks is what this pasta is; a splendid melding of Italian sausage, succulent shrimp, tangy peperocinis swimming in a creamy marinara sauce. A protein, carb, bonaza if you will (there’s also a few tomatoes involved).

This dish is definitely company worthy and compliment producing, but between you and me it is also easy enough to thrown together after a harrowing 12 hour workday. WHAT!?! yes its true, this dish is a 30 min or less meal. Between frozen raw shrimp, pre-cut bottled peperocinis, and store bought marinara you will be feasting on this long before the delivery boy can arrive on your doorstep. Also, because 90% of the ingredients in this dish are jarred or frozen you can keep most of them on hand. When you decide to make this just pick up the few things that you don’t have and be ready to have dinner served in no time flat. 

Now all this yapping about what a convenient dish has made me forget to emphasize that this pasta also kicks butt in the flavor department. I never thought to put Peperocini Juice anywhere but down the drain however adding it to the sauce really enhanced the flavor and gave it a wonderful tangy kick. I also found the mixing of sausage and shrimp in a single dish a novel idea, but lo and behold these two delicious meats taste twice as good together as they do alone. So now that you know that this pasta is both mouthwateringly good and fast to make what are Your dinner plans? 


If you don’t like shrimp, or conversely sausage use just one protein the dish will be still be fantastic.

Tangy Shrimp and Italian Sausage Pasta

Recipe courtesy of

Storie Street Grill

serves 6

tablespoon olive oil

pound spicy Italian sausages, casings removed

1/2 cup sliced peperoncini plus 1 cup liquid from jar

1/2 cup chopped shallots

garlic cloves, chopped

teaspoon smoked paprika

teaspoon dried thyme

teaspoon dried oregano

teaspoon dried basil

1/4 teaspoon cayenne pepper

 24-ounce jar marinara sauce  

3/4 cup heavy whipping cream

pound uncooked large shrimp, peeled, deveined

ounces penne pasta

tablespoons grated Asiago cheese

Sliced fresh basil (for garnish)

Additional grated Asiago cheese

Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add peperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.

Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.

Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate, adding reserved cooking liquid by tablespoonfuls to thin if sauce is too thick. Transfer to bowl. Sprinkle with basil and additional cheese