Lemon Garlic Shrimp Sausage Pasta (Printable)

Bright shrimp, sausage, lemon, and arugula combine with linguine for a flavorful, quick dinner.

# Components:

→ 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 freshly ground black pepper, to taste

→ Finish

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

# Method:

01 - Boil linguine in a large pot of salted water until al dente. Drain well, reserving 1/2 cup of the pasta cooking water.
02 - Heat olive oil in a large skillet over medium-high heat. Add andouille sausage slices and brown for 2 to 3 minutes. Remove sausage and set aside.
03 - In the same skillet, melt butter over medium heat. Add minced garlic and cook just until fragrant, about 30 seconds. Add shrimp and cook until opaque and pink, about 2 to 3 minutes. Season with salt, black pepper, lemon zest, and chili flakes if using.
04 - Return browned sausage to skillet with shrimp. Add drained linguine and a splash of reserved pasta water. Toss thoroughly to combine. Stir in lemon juice and fresh arugula, tossing gently until arugula is just wilted.
05 - Plate the pasta promptly and serve with lemon wedges on the side.

# Expert Advice:

01 -
  • Ready in around 25 minutes even if you are short on time
  • Includes both seafood and sausage for crowd-pleasing variety
  • Uses just one skillet after the pasta boils so cleanup is a breeze
  • Packed with fresh citrus and peppery arugula bright flavor in every bite
02 -
  • High in protein for a filling but not heavy meal
  • Pairs beautifully with white wine or sparkling water
  • Great way to use pantry staples plus a couple fresh ingredients
03 -
  • For extra brightness toss in a spoonful of capers or a bit of fresh parsley just before serving They wake everything up
  • If you want a creamier finish mix in a couple tablespoons of reserved pasta water and a small splash of cream at the end
  • Shrimp cooks fast the moment it curls and turns pink it is done Keep your eye on the pan for best results

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