Lemon Garlic Shrimp Sausage Pasta

Lemon garlic shrimp and sausage pasta is that reliable dish I turn to when I need something punchy and fast for dinner The zesty citrus buttery shrimp and smoky andouille mix create this crave-worthy meal that feels both comforting and just a little bit fancy Packed with flavor it has the wow factor of a restaurant entrée but it comes together in your own kitchen in about 25 minutes

I remember the first time I made this pasta to use up leftover arugula and lemons My family now requests it almost weekly and it never disappoints

Ingredients

• Linguine pasta: Brings a satisfying bite and soaks up the flavorful sauce Choose high-quality dried or fresh pasta
• Large shrimp: Tender juicy protein that adds a seafood sweetness Opt for wild-caught and make sure they are peeled and deveined
• Andouille sausage: Smoky with a little heat This brings heartiness and Cajun character Slice it into thin half moons for best texture
• Olive oil: For sautéing and adding a subtle richness Use extra virgin if possible
• Butter: Lends creamy flavor and helps build the lemon garlic sauce Use real unsalted butter for best control over seasoning
• Garlic: Gives depth and a sharp aromatic punch Freshly minced is key for big flavor
• Lemon zest and juice: Provides bright tangy notes that lift the whole dish Use an unwaxed lemon and zest before juicing
• Chili flakes: Brings gentle heat if you like a spicy kick
• Salt and black pepper: Keeps everything balanced and flavorful Use kosher salt and freshly ground pepper
• Arugula: Adds a peppery fresh finish Baby arugula wilts quickly and works best here
• Extra lemon wedges: For table-side zing and freshness

Instructions

Cook the linguine:

Boil pasta in plenty of salted water until al dente This usually takes about ten minutes Stir often to keep noodles from sticking Drain and reserve half a cup of the cooking water which has the starch to help the sauce come together Set pasta aside and keep it warm

Sear sausage:

Heat olive oil in a large skillet over medium heat Add the andouille sausage slices in a single layer Let them brown undisturbed for two to three minutes so they develop crispy edges Using tongs remove sausage and set aside on a plate They will finish cooking with the pasta

Cook shrimp:

In the same skillet melt butter over medium heat Add the minced garlic and stir for about thirty seconds until fragrant but not browned Spread shrimp out in the pan so they have contact with the hot surface Cook for about one to two minutes per side until pink and opaque Season with salt black pepper lemon zest and chili flakes Stir gently until shrimp are just cooked through so they stay juicy

Combine all elements:

Return the browned sausage to the skillet with the shrimp Toss in the drained linguine and add a splash of reserved pasta water This helps the sauce cling to noodles Pour in the fresh lemon juice and scatter the arugula over top Toss everything for one to two minutes just until the greens wilt and the mixture is well coated Taste and adjust seasoning as needed

Serve:

Twirl pasta onto plates and top with extra arugula if you like Serve lemon wedges on the side for anyone who wants more citrus brightness Enjoy immediately while everything is hot and beautifully glossy

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Sausage is always a star in my kitchen Its bold flavor means the whole dish comes alive with just a few slices Once my son asked why I use arugula and now he calls it the peppery leaves that make the pasta special

Storage Tips

Leftovers keep well in the fridge for up to two days Use an airtight container for best freshness Reheat in a skillet with a splash of water or lemon juice to revive the sauce but avoid microwaving shrimp for too long as they can get rubbery Freezing is not recommended due to the delicate seafood and greens

Ingredient Substitutions

You can swap andouille with spicy chorizo or smoky kielbasa for a different flavor Spinach or baby kale works well in place of arugula If you do not have chili flakes try a pinch of cayenne For gluten free diets use your favorite gluten free pasta and double check that the sausage contains no wheat binders

Serving Suggestions

Serve this dish piled high in shallow bowls so the lemony buttery sauce can pool at the base A sprinkle of fresh parsley or a shaving of parmesan on top brings extra flavor Crusty bread is perfect for sopping up any sauce left behind and a crisp green salad keeps things fresh and balanced

Cultural and Historical Context

This pasta is inspired by the Gulf Coast where Cajun flavors and Italian ingredients often come together Andouille is a spicy smoked sausage often used in jambalaya or gumbo Shrimp is a staple of Southern cooking Lemon garlic butter is a classic Mediterranean combo that ties it all together Here you get a fusion that is both comforting and exciting

Seasonal Adaptations

Use roasted cherry tomatoes in summer for a burst of sweetness Add chopped asparagus or peas in spring for a green twist In fall swap arugula with wilted chard or add roasted squash cubes

Success Stories

Several friends made this after coming over for dinner and now it is their go to entertainer meal Kids love the fun mix of sausage and shrimp while adults enjoy the sophisticated flavors I even served it at a casual family reunion and it disappeared before I could get seconds

Freezer Meal Conversion

If planning ahead cook noodles just shy of al dente and cool everything quickly Lay out portions in freezer safe containers but omit the arugula until reheating Thaw overnight in the fridge and gently reheat with a bit of extra lemon juice Add the arugula right before serving for the best texture

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This pasta brings my family together for weekday dinners and celebrations alike It is quick but never fails to impress and there are never any leftovers

Common Recipe Questions

→ Can I substitute the sausage in this dish?

Yes, andouille can be swapped with chorizo or kielbasa for a different flavor while maintaining the smoky notes.

→ What greens can I use instead of arugula?

You can use spinach or kale for milder or heartier greens, adding them just at the end until wilted.

→ How do I avoid overcooking the shrimp?

Sauté shrimp just until pink and opaque—usually 2-3 minutes—to keep them tender and juicy.

→ Can I add extra flavors to enhance the sauce?

Add a splash of white wine before the shrimp for more depth, or extra chili flakes for heat.

→ Is this dish gluten-free?

This preparation uses regular pasta, but you can use gluten-free linguine if needed. Always check sausage ingredients for hidden gluten.

→ Is it possible to make this dairy-free?

Choose a plant-based butter alternative to make the dish dairy-free, and check sausage ingredients for dairy content.