Sausage & Shrimp Penne Recipe

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon kosher salt. Add 12 oz penne and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Prepare proteins

Pat shrimp dry and season lightly with 1/4 tsp salt and 1/4 tsp pepper. Remove casings from sausage and crumble into bite-size pieces.

Heat a large (12-inch) skillet over medium-high heat. Add 1 tablespoon olive oil. When hot, add the crumbled sausage. Cook, breaking up with a spoon, until browned and cooked through, about 5–6 minutes. Use a slotted spoon to transfer sausage to a plate and leave rendered fat in the pan (keep about 1 tablespoon fat).

Reduce heat to medium. Add 1 tablespoon butter to the skillet with the sausage fat. Add the shrimp in a single layer and sear 1–2 minutes per side until just opaque and pink. Remove shrimp to the plate with the sausage (they will finish cooking in the sauce).

Keeping the skillet over medium heat, add the chopped shallot and 3 cloves minced garlic to the pan and sauté in the remaining fat for 1–2 minutes until fragrant and softened but not browned.

Stir in 1 teaspoon red pepper flakes and 1 teaspoon Italian seasoning and cook for 30 seconds to bloom the spices.

Deglaze the pan with 1 tablespoon dry white wine or chicken broth, scraping up any browned bits from the bottom. Let it reduce for about 1 minute.

Add 14 oz crushed tomatoes and 1 tablespoon tomato paste. Stir to combine and bring the sauce to a gentle simmer. Cook, stirring occasionally, 6–8 minutes to thicken slightly.

Lower heat to medium-low and stir in 1 tablespoon heavy cream and 1 cup grated Parmesan until the cheese melts into the sauce and it becomes creamy. If the sauce is too thick, add up to 1/2 cup reserved pasta water a little at a time to reach desired consistency.

Return the cooked sausage and shrimp to the skillet. Stir gently to combine and simmer for 2–3 minutes so the shrimp finish cooking and flavors meld. Taste and adjust seasoning with up to 3/4 tsp salt and 3/4 tsp black pepper as needed.

Add the drained penne to the skillet with the sauce. Toss thoroughly to coat, adding reserved pasta water in 2-tablespoon increments if needed to loosen the sauce and help it cling to the pasta.

Stir in 2 tablespoons chopped fresh basil, 2 tablespoons chopped parsley, and 1 teaspoon lemon juice. Toss again and remove from heat.

Divide between 4 plates (or bowls). Sprinkle with extra grated Parmesan and additional parsley if desired. Serve hot.