Lemon Garlic Shrimp Sausage Pasta (Print Version)

Smoky sausage and shrimp sautéed with lemon, garlic, arugula, and linguine for a quick, bold pasta meal.

# What You'll Need:

→ Pasta & Proteins

01 - 10 oz linguine
02 - 7 oz large shrimp, peeled and deveined
03 - 5 oz andouille sausage, sliced into half-moons
04 - 1 tablespoon olive oil
05 - 2 tablespoons butter

→ Flavor Base

06 - 3 cloves garlic, minced
07 - Zest and juice of 1 lemon
08 - 1/2 teaspoon chili flakes (optional)
09 - Salt and black pepper to taste

→ Finish

10 - 2 cups fresh arugula
11 - Lemon wedges for serving

# Steps to Follow:

01 - Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8–10 minutes. Drain and reserve 1/2 cup pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Add andouille sausage slices and cook for 2–3 minutes until browned. Transfer to a plate and set aside.
03 - In the same skillet, melt butter. Add minced garlic and sauté until fragrant, about 30 seconds. Add shrimp and cook until pink and cooked through, 1–2 minutes per side. Season with salt, black pepper, lemon zest, and chili flakes.
04 - Return sausage to the skillet. Add drained pasta and a splash of reserved pasta water. Toss to combine. Stir in lemon juice and arugula, cooking just until the greens wilt.
05 - Plate pasta mixture immediately and garnish with lemon wedges.

# Additional Tips::

01 -
  • Ready in under 30 minutes
  • Easy weeknight meal but impressive enough for guests
  • Bold flavors from fresh lemon garlic and smoked sausage
  • Flexible if you need to substitute ingredients
  • Uses one skillet for easy cleanup
02 -
  • High in protein and packed with flavor
  • A true crowd-pleaser for both pasta lovers and seafood fans
  • Can be doubled easily for feeding a group
03 -
  • Toss pasta with a splash of cooking water to get that glossy restaurant finish
  • Zest the lemon before cutting it so you do not waste the precious flavor oils
  • Brown the sausage well to build big flavor in the pan never rush this step
  • If you like really bold lemon notes add an extra squeeze of juice at the very end
  • Never walk away while sautéing the garlic to prevent any bitterness

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