Blending traditional flavors with new textures and techniques, this Shrimp Sausage Broccolini Pasta in a scampi style sauce is a modern taste sensation. Top with toasted breadcrumbs flavored with lemon juice, olive oil, and parsley for a perfect finish.
This hearty pasta dish is inspired by one of my favorite local restaurants. Turning the shrimp into sausage is a stroke of genius and solves the problem of running out of shrimp long before pasta.
The simple lemon, white wine sauce is spiced up with garlic and red chili flakes. All of the beautiful fresh ingredients go into the sauce pot and soak up the light, bright sauce.
This simple pasta recipe is a meal all by itself, but I like to add a crusty loaf of French bread and a light side salad. Try, Crispy Kale and Brussels Salad with Toasted Quinoa , Italian Sub Salad, or Lemon Arugula Salad with Parmesan.
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Ingredients
- Shrimp- Peeled and deveined shrimp of any size can be used because they are going to be ground up for sausage.
- Broccolini- Also now as baby broccoli or tender stem broccoli, this beautiful green has small tender florets and edible stems.
- White Wine- Dry white wine like chardonnay is the base for a sharp, bright scampi style pasta sauce.
- Lemon Juice- Lemon juice brightens the sauce and compliments the shrimp sausage.
- Butter- Salted butter gives the acidic sauce a silky, rich texture that clings to every bit of pasta.
- Garlic- Minced garlic adds nice spice to the bright sauce.
- Panko Bread Crumbs- The light breadcrumbs add a crunchy bite to the tender pasta and shrimp sausage.
- Fettuccine- The long broad pasta shape soaks up the light sauce and is heavy enough to hold the sausage and broccolini.
See recipe card for quantities.
How to Make Shrimp Sausage Broccolini Pasta
- Bring a large pot of salted water to a boil for the pasta. Season water with salt to flavor the noodles.
- Heat a small pan on medium heat. Add 1 teaspoon of olive oil and then add panko breadcrumbs, lemon juice, lemon zest and parsley. Toss together and let toast until the panko is nice golden brown.
- This dish cooks very quickly. Prepare and measure all of the sauce ingredients before starting to make cooking a smooth process.
- Place cleaned and deveined shrimp into a food processor with salt, white pepper, granulated garlic, fennel seed, and red chili flake.
Grind the shrimp and seasoning together until you have a smooth sausage consistency.
- Heat a large skillet on medium-low heat. Add 3 tablespoons of butter and 1 tablespoon of olive oil and let it melt.
- Brown shrimp sausage in the butter until it is just cooked through. Remove from the pan and set aside.
- Then, add white wine and lemon juice.
- Deglaze the pan scraping up any stuck bits of sausage with a wooden spoon.
- Bring the sauce to a simmer and let liquids reduce by half.
- While the sauce is simmering, cook the pasta according to package directions.
- Blanch the chopped broccolini in boiling water for 2-3 minutes and use a slotted spoon to transfer to the pasta sauce. (You can cook the broccolini in the same water as the pasta.)
- Return the shrimp sausage to the sauce along with the broccolini. Simmer on low heat until the pasta is ready.
- Reserve ½ Cup of Pasta Water.
- Toss cooked pasta in the sauce and add reserved pasta water as needed.
- Top with seasoned panko breadcrumbs and serve.
- For an extra kick, add grated Pecorino Romano or Parmigiano Reggiano cheese.
Substitutions
I understand that using what you can find or what you already have is important for time, budget, and sanity. Here are a few substitutions to make life easier.
Substitute for Broccolini
- Regular Broccoli Florets
- Broccoli Rabe
- Chinese Broccoli
Alternative Pasta Shapes
- Linguine
- Rigatoni
- Orecchiette
White Wine
- Chicken Broth and an extra squeeze of lemon juice.
Storage
Store leftover pasta in an airtight container for up to 3 days.
Top tip
Cook broccolini in the pasta pot while the pasta is cooking to save time and clean up.
FAQ
Broccolini has tender edible stems that are meant to be eaten. Wash the broccolini thoroughly and trim the ends.
Cut the broccolini into 1 inch lengths starting at the stem and working up to the florets. Stop at the bottom of the florets. Leave smaller florets as they are and cut large pieces in half lengthwise for bitesize pieces.
Related
Looking for other recipes like this? Try these:
- Pumpkin Pasta with Toasted Breadcrumb Topping
- Hot Italian Sub Sliders
- Spinach Pesto Pasta
- Roasted Red Pepper Pesto
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📖 Recipe
Broccolini Pasta with Shrimp Sausage in White Wine Sauce
Equipment
- Large Sauté Pan
- Large Pot
Ingredients
- 1 Pound Fettuccine or preferred pasta
Shrimp Sausage (How to Make)
- 1 Pound Shrimp peeled deveined
- 1 Teaspoon White Pepper
- 1 Teaspoon Salt
- 1 Teaspoon Granulated Garlic
- ½ Teaspoon Fennel Seed
- ¼ Teaspoon Red Pepper Flakes
Toasted Panko Breadcrumbs
- 1 Teaspoon Olive Oil
- 1 Cup Panko Bread Crumbs
- 1 Tablespoon Lemon Juice juice of half of a lemon
- 1 Teaspoon Dry Parsley
- ½ Teaspoon Lemon Zest zest of one lemon
Shrimp Sausage Broccolini Pasta
- 5 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 Pound Shrimp Sausage see above
- 3-4 Cloves Garlic minced
- 1 Cup White Wine
- 3 Tablespoons Lemon Juice juice of 1 ½ lemons
- 1 Pound Broccolini chopped and blanched
Instructions
- Bring a large pot of salted water to a boil for the pasta. Season water with salt to flavor the noodles.
- Heat a small pan on medium heat. Add 1 teaspoon of olive oil to the pan and then add panko breadcrumbs, lemon juice, lemon zest and parsley. Toss together and let toast until the panko is nice golden brown.
- Place cleaned and deveined shrimp into a food processor with salt, white pepper, granulated garlic, fennel seed, and red chili flake.
- Grind the shrimp and seasoning together until you have a smooth sausage consistency.
- Heat a large skillet on medium-low heat. Add 3 tablespoons of butter and olive oil to the pan and let it melt.
- Brown shrimp sausage in the butter until it is cooked through. Remove from the pan and set aside.
- Next, add remaining 2 tablespoons of butter and minced garlic and warm through.
- Then, add white wine and lemon juice and deglaze the pan scraping up any stuck bits of sausage with a wooden spoon.
- Bring the sauce to a simmer and let wine and lemon juice reduce by half.
- While the sauce is simmering, start cook the pasta according to package directions.
- Blanch the chopped broccolini boiling water for 2-3 minutes and use a slotted spoon to transfer to the pasta sauce. (You can cook the broccolini in the same water as the pasta.)
- Return the shrimp sausage to the sauce along with the broccolini.
- Reserve ½ Cup of Pasta Water.
- Toss cooked pasta in the sauce and add reserved pasta water as needed.
- Top with seasoned panko breadcrumbs and serve. For an extra kick, add grated Pecorino Romano or Parmigiano Reggiano cheese.
Notes
- Regular Broccoli Florets
- Broccoli Rabe
- Chinese Broccoli
- Linguine
- Rigatoni
- Orecchiette
- Chicken Broth and an extra squeeze of lemon juice.
Nutrition
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