Garlic Shrimp and Sausage Linguine


By: Big Bear's Wife

Course: Main Dish

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Makes 2 Servings


  • 5 ounces Dreamfields Linguine

  • 4 medium tomatoes chopped

  • 1 teaspoon dried basil

  • 1 teaspoon Italian seasoning +1 additional teaspoon, divided

  • 1 tablespoon garlic powder

  • 1 tablespoon sugar

  • 1/2 teaspoon pepper

  • 8 ounces reduced-fat sausage links

  • 6 jumbo shrimp peeled and deveined

  • water


  1. Place tomatoes in large stock pot. Stir in the basil, Italian seasoning, 1 tablespoon garlic powder, sugar and pepper. Cover and simmer over low heat for 45 minutes. Puree tomato sauce until smooth. If sauce is too thick add a small amount of water until thinned to desired consistency. Set aside, keep warm.

  2. Meanwhile, bring a medium pot of water to a boil. Add pasta and cook according to package directions. Drain; keep warm.

  3. Heat a medium skillet and cook sausage links until done, per package directions. Remove cooked sausage from skillet and cut into 1 inch thick coins.

  4. Add peeled shrimp to the skillet. Sprinkle with remaining 1 teaspoon garlic powder. Cook for 3-4 minutes or until shrimp has curled and turned pink.

  5. Add the sausage and shrimp to sauce and stir.

  6. To plate: Swirl drained linguine onto plates. Top with garlic shrimp and sausage tomato sauce.

Nutritional Information

  • 640 Calories

  • 22 g Fat

  • 73 g Carbohydrates

  • 45 g Protein

  • 5 g Saturated Fat

  • 200 mg Cholesterol

  • 1250 mg Sodium

  • 11 g Dietary Fiber

LinguineRodgers Townsend