Wednesday, July 11, 2012

Lemon Garlic Shrimp and Chicken Sausage Pasta

A couple weeks ago I threw together a quick but flavorful pasta dish using two different proteins I had on had, chicken sausage and shrimp. If I want Tim to eat what I cook at night, it needs to have protein or he'll be searching for some in something else. With muscles like he has, protein is a must :) and I'm not complaining ;) 
Ok, back to the pasta. I picked this up on one of our farmer's market visits.  Really flavorful! Try it next time you are down there. They had lots of flavors and styles of pasta to choose from.

Mix up the sauce ingredients, then add your protein of choice. This dish is really forgiving and also easily adaptable to your tastes.

Let the meats cook and warm up and then add your pasta straight to the skillet to get all marinated and yummy.

Lemon Garlic Shrimp and Chicken Sausage Pasta
Adapted from

  • 1 (8 ounce) package linguine pasta
  • 1 tablespoon olive oil
  • 6 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1/4 cup white wine
  • 1 lemon, juiced
  • 1/2 teaspoon lemon zest
  • salt to taste
  • 2 teaspoons freshly ground black pepper
  • 1/2 pound fresh shrimp, peeled and deveined
  • 2 links chicken sausage (I used basil pesto flavor from Trader Joe's)
  • 1/4 cup butter ( I used prob half this amount)
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh basil


  1. Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 9 to 13 minutes or until al dente; drain.
  2. Heat oil in a large saucepan over medium heat, and saute garlic about 1 minute. Mix in chicken broth, wine, lemon juice, lemon zest, salt, and pepper. Reduce heat, and simmer until liquid is reduced by about 1/2.
  3. Mix shrimp, butter, parsley, and basil into the saucepan. Cook 2 to 3 minutes, until shrimp is opaque. Stir in the cooked linguine, and continue cooking 2 minutes, until well coated.