Italian Sausage with Shrimp and Pasta Shells


  • 6 links of sweet Italian sausage, cut into thirds
  • 1 lb medium shrimp, peeled and deveined, tails on
  • 6 tbs olive oil, divided
  • 2 tbs chopped garlic
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1/2 cup fresh basil leaves, shredded
  • 1 lb medium pasta shells, cooked and drained
  • 4 tbs pine nuts, toatsted
  • Parmesan cheese, grated


  • Cook pasta according to package directions and set aside.
  • In a large saute pan cook the sausage in 2 tbs olive oil over medium heat until well browned.
  • Remove the sausage and reserve on a warm plate.
  • Add the garlic to the pan, and saute for several minutes, stirring constantly. Be careful not to burn.
  • Add the shrimp and season with salt and pepper.
  • Stir fry shrimp until they turn pink and almost cooked through. About 2 to 3 minutes.
  • Remove the pan from the heat and add wine and chicken broth.
  • Return the pan to the heat and boil until almost dry and the shrimp is cooked thru.
  • Add the reserved sausage with it’s juices, basil and cooked pasta.
  • Toss all ingredients together and heat through. Season with salt and pepper.
  • Drizzle with the remaining 4 tbs of olive oil.
  • Serve sprinkled with toasted pine nuts and grated Parmesan.

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