Shrimp and Sausage Pasta Tips
How can you tell when shrimp is done cooking?
No matter what size of shrimp
or variety of shrimp you’re preparing, they all cook in similar ways
. Although a lot of our recipes say to cook shrimp until it's pink, you should also be watching for when the shrimp turns from translucent to opaque.
How can you make Shrimp and Sausage Pasta your own?
One of the easiest ways to customize this dish is to make your own Creole seasoning
. Simply mix 1/4 tsp. each salt, garlic powder and paprika, then add a pinch each of dried thyme, ground cumin and cayenne pepper. You can also switch up the type of sausage for something spicier, milder or leaner. Or you can skip it altogether and opt for cooked ham. If you’re feeling a touch extravagant, try swapping half the shrimp for scallops.
How should you store Shrimp and Sausage Pasta?
If you have leftovers, store them in airtight containers in your refrigerator for up to 3 days. To reheat, simmer the mixture on the stovetop just until hot but not boiling; otherwise, you risk overcooking the shrimp. Because this dish has cream in it, we wouldn’t recommend freezing it.
—James Schend, Taste of Home Deputy Culinary Editor
1-1/3 cups: 538 calories, 38g fat (21g saturated fat), 207mg cholesterol, 653mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 20g protein.