This one-pan skillet garlic butter shrimp and sausage meal is brilliantly simple and so delicious. It comes together in less than 20 minutes!
Such a yummy dinner, this one. It is a perfect weeknight meal, and the leftovers are delicious, which makes it a great meal to prep for easy lunches during the week!
A One-Pan Wonder
Everything cooks in one skillet for this amazingly flavorful recipe.
- Sliced sausage
- Shrimp
- Butter
- Garlic + A Few Pantry-Friendly Spices
That’s really it. There’s no hidden agenda. It is as wonderfully simple as it appears and, wow, just so delicious.
The shrimp and sausage are delicious enough to justify digging in without any side dishes.
And this skillet recipe could also make a fun addition to an appetizer spread or party at some point in your lifetime. You know, if appetizers and parties are your thing. (Personally, I’m always saying yes to appetizers and yes to parties if they involve PJs, messy buns, and not leaving my house. 😉)
But if you want to elevate this into a well-rounded simple meal, serve the shrimp and sausage with the following sides:
This skillet garlic butter shrimp and sausage is easy enough for a weeknight and delicious enough for a fancier type of meal or event. Isn’t that always the case when shrimp is involved? 🤔😉
It’s so very good; I hope you love it!
And if you’re wondering about substitutions for the shrimp (figure I’ll get asked about this), feel free to experiment! Chicken or salmon pieces come to mind as a good alternative to try.
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Skillet Garlic Butter Shrimp and Sausage
- 1 tablespoon olive oil
- 12 ounces pork, chicken or turkey kielbasa, sliced into 1/4-inch rounds (see note)
- 1 tablespoon butter
- 3 cloves garlic, finely minced or pressed through a garlic press (see note)
- 1 pound shrimp, peeled, deveined and tails removed
- ½ teaspoon sweet or smoked paprika
- ½ teaspoon dried oregano
- Pinch salt and pepper
- ¼ cup chicken broth or stock
- Fresh, chopped parsley, for garnish (optional)
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In a 12-inch nonstick or stainless skillet, heat the olive oil over medium heat until rippling. Add the sausage in an even layer without overlapping pieces. Let the sausage brown lightly on one side. Flip and brown on the other side. Remove the sausage to a plate or dish.
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Return the skillet to medium heat and add the butter. Once melted, add the garlic and cook, stirring constantly, for about 30 seconds (don’t let the garlic burn or it can turn bitter).
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Pat the shrimp dry and add to the skillet in an even layer. Season the shrimp with a light sprinkle of salt and pepper. Cook until the shrimp start to turn pink (they’ll cook fast). Flip, and cook until fully pink. Leaving as much liquid as you can in the pan, scrape the shrimp onto the same plate/dish as the sausage.
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Return the skillet to medium heat. Add the paprika, oregano, and a pinch of salt and pepper. If the skillet is really dry, drizzle in a bit of olive oil. Cook for 30 seconds or so, stirring constantly, until the spices smell fragrant.
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Add the chicken broth, scraping up the bottom of the pan. Simmer for 30 seconds or so, stirring often.
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Add the shrimp and sausage back to the skillet and toss with the spices. Heat through. Season to taste with additional salt and pepper, if needed.
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Remove from heat and garnish with chopped, fresh parsley and serve immediately.
Garlic: this recipe calls for fresh garlic, but it also works really well with the frozen cubes of fresh garlic (I buy them at Trader Joe’s but they are in a lot of grocery stores). Garlic powder may also work, although it may lend a slightly gritty texture coating the shrimp and sausage.
Serving: 1 serving, Calories: 219kcal, Carbohydrates: 3g, Protein: 24g, Fat: 13g, Saturated Fat: 3g, Cholesterol: 167mg, Sodium: 722mg, Fiber: 0.2g, Sugar: 1g
Recipe Source: from Mel’s Kitchen Cafe
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