There’s something about Italian seafood dishes that create a romantic setting anytime, but especially on Valentine’s Day. This easy Shrimp and Sausage Spaghetti with Rosa Sauce is a classy and delicious recipe that your partner will love.
This post is sponsored by BabbleBoxx.com on behalf of Bertolli®
I’ve made it simple by including a few shortcuts, such as using jarred spaghetti sauce and cooked sausage, but this meal is just as special and impressive.
The main star of this recipe is the Rosa Sauce. If you’ve never had this you’re in for a treat.
How to Make Rosa Sauce
Rosa sauce is an equal combination of marinara sauce and alfredo sauce. It mixes together into a thick and creamy spaghetti sauce with a lovely pink or salmon hue.
You can use it anywhere you would normally use marinara sauce or alfredo sauce, including spaghettis, over ravioli, sauces for meats, or in lasagna. I think I might just try it with all of the above.
Easy Shrimp and Sausage Spaghetti
This rich and flavorful spaghetti is a great way to use rosa sauce. The flavors pair well with shrimp and Andouille sausage to create a decadent and romantic dinner.
Ingredients You’ll Need
- Pasta: I used brown rice spaghetti noodles for a gluten-free option.
- Bertolli® Traditional Marinara Sauce and Bertolli Alfredo With Aged Parmesan Cheese: Mix these together to make the rosa sauce
- Shrimp: Peeled and deveined.
- Andouille sausage: I used natural chicken sausage for a healthier and leaner protein
- Sun-dried tomatoes: Adds extra flavor and texture to the final dish
- Fresh parsley: Makes a colorful garnish for Italian dishes.
What Sauce to Use?
Bertolli Sauces make simple dinner recipes with lots of flavor. They are made the Tuscan Way – with only a few simple ingredients, cooked lightly with olive oil to create layers of flavor.
The Traditional Marina Sauce is made with juicy Tomatoes, Italian herbs and fresh garlic cooked lightly with olive oil to create a favorite Tuscan Classic.
Bertolli Alfredo With Aged Parmesan Cheese has indulgent Italian flavors made from fresh
cream and aged Parmesan cheese. Try them tonight by entering your ZIP Code in their store finder to find the sauces near you.
Tips for Making this Recipe
- Any noodles may be used, but brown-rice or lentil noodles are a great gluten-free option
- Looked for pre-cooked packaged Andulle sausages available at most grocery stores
- Pork or chicken sausage can be used
- If shrimp is frozen, defrost in the fridge one or two days before cooking
- Use jarred marinara and Alfredo sauce to make this recipe quick and easy while guaranteeing delicious flavor
- If using jarred sun-dried tomatoes, drain the oil before adding
- Toss the noodles with the sauce to generously coat
How to store leftovers
Leftovers can be stored in a sealed container in the fridge for up to 3 days.
For longer storage, freeze the extra sauce mixture separately. When ready to serve leftovers, defrost, heat and serve over freshly cooked noodles.
More Pasta Recipes You Might Like
- Lemon Chicken Pasta
- Ricotta Stuffed Pasta Shells
- Alfredo Zucchini Lasagna
- Spaghetti Pie
- Salmon Pesto Pasta
More Recipes with Shrimp
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Shrimp and Sausage Spaghetti with Rosa Sauce
- 14 ounces brown rice spaghetti noodles
- Salt and pepper, to taste
- 12 ounces shrimp, peeled, deveined and tails removed
- 1 tablespoon olive oil
- 6 ounces Andouille sausages, sliced
- 1 (24 ounce jar) Bertolli® Traditional Marinara Sauce
- 1 (15 ounce jar) Bertolli® Alfredo With Aged Parmesan Cheese
- ½ cup chopped sun-dried tomatoes
- 1 handful fresh parsley, as garnish
- Cook noodles in lightly salted water according to package directions. Drain and set aside.
- Meanwhile: Sprinkle shrimp with salt and pepper. Heat olive oil to medium-high heat in a large non-stick pan. Cook shrimp 2-3 minutes, rotating halfway, until shrimp is mostly opaque.
- Add sausages and cook 2 minutes more.
- Stir in both sauces and sun-dried tomatoes until well combined. Reduce heat to medium and cook 5 minutes more, or until sauce is heated through.
- Toss spaghetti noodles with the sauce mixture and serve garnished with fresh parsley.