Lemon Garlic Shrimp Sausage Pasta

This zesty lemon garlic shrimp and sausage pasta always fires up dinnertime excitement in my home. Smoky andouille sausage meets garlicky shrimp and bright lemon, all tossed with slick linguine and peppery greens. It is weeknight-fast but special enough for a Saturday night when only comfort food and bold flavor will do.

I first whipped this up when my husband wanted something with both shrimp and sausage and it was a total hit. Now it is one of my go-tos anytime I want a meal that feels like a little celebration.

Ingredients

• Linguine: Fresh pasta brings a satisfying chewy texture Try to choose one made with semolina for best bite
• Large shrimp: Look for ones that are firm and light pink Avoid any shrimp with a fishy scent
• Andouille sausage: Smoky and slightly spicy This brings a Cajun note Use quality sausage with good marbling
• Olive oil: Helps brown the sausage and adds a peppery note Use extra virgin for the best aroma
• Butter: Creates that signature silky sauce with the garlic and lemon Use unsalted to control the seasoning
• Garlic: Fresh cloves provide the most flavor The finer you mince the more fragrance is released
• Lemon zest and juice: Adds brightness and balances the richness Choose lemons that feel heavy for their size
• Chili flakes: Bring optional heat Opt for fresh chili flakes with a vibrant color
• Salt and black pepper: To enhance and round out all the flavors Use freshly cracked pepper for a burst of aroma
• Fresh arugula: Peppery and tender Adds a green note to contrast the savory richness Choose young arugula with crisp leaves
• Extra lemon wedges: For squeezing over just before eating Choose juicy lemons for maximum tang

Instructions

Cook the Linguine:

Bring a large pot of salted water to a rolling boil Add the linguine and cook until al dente Make sure to stir the pasta occasionally so it does not stick Reserve half a cup of the cooking water before draining

Sear the Sausage:

While the pasta is cooking heat olive oil in a large skillet over medium high Once the oil is shimmering add the sliced andouille sausage Arrange the pieces cut side down Allow them to brown undisturbed for two to three minutes for maximum caramelization Flip each slice and cook just until heated through Remove to a plate and set aside

Cook the Shrimp:

In the same skillet reduce the heat to medium Add the butter and let it melt scraping up any browned bits Stir in the minced garlic and sauté for thirty seconds until fragrant but not browned Add the shrimp in a single layer and cook until just pink and barely opaque about one to two minutes per side Sprinkle with salt black pepper lemon zest and chili flakes as they cook Take care not to overcook the shrimp for the juiciest bite

Combine All Elements:

Return the sausage to the skillet with the shrimp Lower the heat to medium low Add the drained linguine and a splash of reserved pasta water Toss thoroughly with tongs to coat the pasta in the garlicky lemony butter sauce Squeeze in the lemon juice and fold in the arugula Let it just wilt from the residual heat which keeps its peppery bite

Serve:

Twirl the pasta onto dinner plates making sure to scoop up plenty of shrimp sausage and greens Finish with a generous squeeze of fresh lemon juice right before serving Enjoy immediately while hot

Save

My favorite part of this recipe is how lemon brings all the flavors together in such a vivid way I always remember the first time I made this for a birthday dinner and everyone went back for seconds because the aroma drew them right back to the table

Storage Tips

This pasta will keep covered in the refrigerator for two days Reheat gently in a pan with a splash of water to loosen the sauce Seafood is always best fresh but if you want to make ahead cook everything except the shrimp then finish the shrimp when ready to eat I do not recommend freezing because shrimp and arugula do not hold up well after thawing

Ingredient Substitutions

If you are out of andouille chorizo brings a more intense spice while kielbasa keeps it milder No arugula Spinach or baby kale wilt quickly with the heat Try gluten free linguine if you are serving someone with a wheat allergy

Serving Suggestions

A simple side of garlic bread or a mixed green salad works beautifully with this dish Top with a shower of freshly grated Parmigiano Reggiano for a nutty layer In summer add chopped cherry tomatoes with the arugula for extra juiciness

Cultural and Historical Context

This pasta channels both Cajun and Mediterranean influences Combining smoked sausage and shrimp is a Louisiana classic but the lemon garlic pasta pulls in Italian coastal flavors The mix is pure comfort and brings a little world-travel energy to your table

Seasonal Adaptations

Add tender asparagus tips in spring or sweet corn in summer Swap arugula for hardy winter greens like baby kale after the first frost Try zest from blood oranges for a different citrus twist

Save

Whip this up for an easy weeknight wow or a casual celebration and watch everyone smile with that first zesty bite Enjoy!

Recipe FAQ

→ What type of sausage works best?

Andouille sausage brings smoky heat, but you can substitute chorizo or kielbasa for different flavor profiles.

→ Can I use other greens instead of arugula?

Yes, spinach or kale make great alternatives for a milder or heartier finish.

→ How do I keep shrimp tender?

Avoid overcooking; sauté shrimp just until pink and opaque for the best texture.

→ What type of pasta is ideal?

Linguine holds the sauce well, but spaghetti or fettuccine can also work nicely in this dish.

→ How can I add more depth to the sauce?

Splash in white wine after sautéing garlic and before adding shrimp for extra complexity.

→ Is this dish spicy?

It has mild heat from chili flakes and sausage, but you can adjust spice levels to your liking.