Shrimp & Sausage Pesto Pasta

This recipe is so easy and impress anyone you maybe cooking for!

First, if you do not have fresh basil, go buy a pesto sauce like this one.  It’s from Kroger and just about as good as a fresh homemade pesto.  The packets with the powdery crap are just that, crap.


Next, buy some good raw shrimp (frozen is fine, get the large ones though, Costco’s tiger prawns that they have on the weekends are the best) and a package of  Johnsonville (or some other tubular 🙂 brand) Andouille sausage.

Peel and devein a half pound of shrimps and cut up about the same amount of sausage in whatever shapes you prefer (circles, half circles, diced, it really doesn’t matter)

Chop up a clove or two of garlic in big chunks.

Get a pot of water on the boil and add noodles.  About a 1/2 package of uncooked spaghetti will be a good ratio of noodle to sauce/meat with probable leftovers so googlie bear’s lunch in the office will be a huge hit for him and anyone with a nose.

Heat a large skillet with a little olive oil over medium heat, add shrimp and cook until they change color, then throw in the garlic and sausage.

Cook this until the sausage is heated through then add a couple tablespoons of the pesto. Stir all this deliciousness together.

Drain the noodles, but save some of the water (like a cup or so)

Grab some tongs and start adding noodles to the skillet, toss them around to cover in the sauce.  Add a little pasta water if they stick together.

I made a couple loaves of bread a few days before and cut big, thick slices, topped with butter and chopped garlic, then toasted in a 300 degree oven until golden brown ~10 min.  I’ll post the bread recipe later.


Pair this pasta dish with a light bodied red wine.   I like a Cotes du Rhone, Costco has an ok one called Andezon for less than $10, Louis Jadot Beaujolais Villages is a great table wine for under $10, or a Pinot Noir would be good as well, go for one from Oregon’s Willamette Valley like A to Z 2011 Pinot Noir.