Creamy Tuscan Shrimp and Chicken Sausage Pasta

This flavorful, creamy shrimp and chicken sausage pasta with spinach and sun-dried tomatoes is a deliciously satisfying meal the whole family will love.



Shrimp and Chicken Sausage:

  • 4 tablespoons unsalted butter (divided into 2 tablespoons)
  • 4 cloves garlic, finely diced
  • Ā½ pound colossal shrimp, peeled and deveined
  • 12 ounces smoked chicken andouille sausage, sliced
  • 1 Tablespoon Blackened Seasoning

Cream Sauce and Pasta:

  • 1/2 cup white sherry cooking wine
  • 3 ounces sun-dried tomato strips in oil, drained
  • 1 3/4 cups heavy cream
  • Salt and pepper to taste
  • 3 cups fresh baby spinach leaves, chopped
  • 2/3 cup fresh grated Parmesan cheese
  • 1 teaspoon cornstarch mixed with 1 tablespoon of water
  • 2 teaspoons dried Italian herbs
  • 1 tablespoon fresh parsley, chopped
  • 8 ounces penne pasta - cooked and drained

Garnish: shaved/grated parmesan cheese, chopped parsley, lemon zest, and red pepperĀ flakes


  1. Heat a large heavy bottom skillet over medium-high heat. Melt 2 tablespoons of the butter and then add in sliced chicken sausage and cook for about 3 minutes on each side. Transfer to a bowl; set aside.
  2. Now, melt the additional 2 tablespoons of butter using the same pan. Then, add in the garlic, and fry until fragrant. Next, add in the shrimp and season with blackened seasoning; cook 2-minutes on each side or until just cooked through and pink. Transfer to a bowl; set aside.
  3. Pour in the white wine, and allow to reduce to half while scraping any bits off of the bottom of the pan. Add the sliced sun-dried tomatoes and fry for 1-2 minutes.
  4. Reduce heat to low-medium heat, add the heavy cream and bring to a simmer, while occasionally stirring. Season to taste with salt and pepper
  5. Add in the spinach leaves and cook until wilted, and then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the center of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
  6. Add the shrimp and chicken back into the pan; sprinkle with the herbs and parsley, and stir to combine.
  7. Serve over cooked pasta (reserve a cup of pasta water to add to the cream sauce, this helps the sauce stick to the pasta)