You know those nights when you’re staring into the fridge, willing dinner to magically appear? That’s exactly how this Garlic Butter Shrimp and Sausage recipe was born in my kitchen last Tuesday. I had some lonely shrimp, half a pack of smoked sausage from Sunday’s grill session, and that sad little broccoli crown that needed rescuing. Twenty minutes later? Pure magic. The sizzle of garlic hitting butter is my favorite kitchen soundtrack, and when you toss in those plump shrimp and crispy sausage slices? Oh wow. This became my go-to “I’m too tired to cook but need something amazing” meal – fast, filling, and packed with flavor without dirtying every pan in the house.
Why You’ll Love This Garlic Butter Shrimp and Sausage
Listen, this isn’t just another “throw-it-together” skillet meal—it’s the kind of dish that makes you feel like a kitchen rockstar with minimal effort. Here’s why my family goes nuts for it:
- Speed demon: From fridge to table in 25 minutes flat (yes, I’ve timed it between toddler meltdowns).
- Flavor bomb: That garlic butter sauce? It’s liquid gold that makes even the broccoli irresistible.
- One-pan wonder: Fewer dishes means more time for important things like…not doing dishes.
- Shape-shifter meal: Serve it over rice for carb lovers, cauliflower rice for low-carb fans, or straight from the pan for “hangry” emergencies.
- Protein powerhouse: Shrimp AND sausage means even my workout-obsessed brother can’t complain about “not enough meat.”
Trust me, this recipe’s been tested on everything from date nights to “Mom-I’m-starving” weeknights—it never disappoints.
Ingredients for Garlic Butter Shrimp and Sausage
Here’s what you’ll need to make this flavor explosion happen—I promise you probably have half this stuff already! The key is prepping everything before you start cooking (my chef friend calls this “mise en place” but I call it “not burning the garlic while frantically peeling shrimp”).
- 1 lb large shrimp – peeled and deveined (trust me, do this first or you’ll regret it mid-cook)
- 12 oz smoked sausage – sliced into ¼” rounds (andouille or kielbasa both work magic)
- 3 tbsp unsalted butter – because everything’s better with butter
- 3 garlic cloves – minced fine (or 1 tbsp from the jar in a pinch—no judgment)
- 2 cups broccoli florets – bite-sized pieces (fresh or frozen both work)
- 1 tbsp olive oil – for that perfect sausage sear
- ½ tsp paprika – smoked or sweet, your choice
- Salt & pepper – to taste (I’m heavy-handed with both)
- Optional: lemon wedges or red pepper flakes for serving (my husband adds enough flakes to start a fire)
See? Nothing fancy—just good, honest ingredients that play together beautifully. Now grab your biggest skillet and let’s get cooking!
How to Make Garlic Butter Shrimp and Sausage
Okay, let’s get cooking! This is where the magic happens—but don’t worry, it’s foolproof. I’ve burned enough garlic in my life to know exactly what NOT to do here. Follow these steps, and you’ll have a restaurant-worthy meal in no time.
Cooking the Sausage
First things first: grab your biggest, heaviest skillet (cast iron is my go-to) and crank it to medium-high heat. Add that tablespoon of olive oil and let it get shimmery—about 30 seconds. Now toss in your sausage rounds in a single layer (no overlapping, or they’ll steam instead of sear). Listen for that glorious sizzle! Let them cook undisturbed for 2-3 minutes until the bottoms get crispy and caramelized. Flip them just once—we’re going for golden perfection, not hockey pucks. Once they’re beautifully browned on both sides, scoop them onto a plate and resist the urge to snack on them (harder than it sounds).
Steaming the Broccoli
Same pan, lower the heat to medium. Add a splash of water (about ¼ cup) and immediately throw in the broccoli florets. Cover with a lid—this creates a mini steam bath. Set a timer for 2 minutes exactly. We want tender-crisp broccoli, not mushy sad stems. When the timer dings, remove the lid (careful, steam burns!) and if there’s any water left, just let it evaporate for 30 seconds. Now your broccoli is perfectly prepped to soak up all that garlic butter goodness.
Cooking the Shrimp
Push the broccoli to one side of the pan (no need to remove it yet) and add the butter right to the empty space. As soon as it melts, toss in the minced garlic. Stir constantly for just 30 seconds—garlic burns faster than my patience when I’m hungry. Now add the shrimp in a single layer, sprinkle with paprika, salt, and pepper. Cook for 2 minutes per side until they curl into perfect pink “C” shapes. Pro tip: if your shrimp start forming “O”s, they’re overdone!
Combining Everything
Here comes the best part! Return all those crispy sausage slices to the pan and give everything a big, happy stir. Let the flavors mingle for about 2 more minutes—just enough time for the sausage to rewarm and the broccoli to get coated in that garlic butter sauce. Taste and adjust seasoning if needed (I always add an extra pinch of salt at this stage). That’s it! You’ve just made a one-pan wonder that’ll have everyone asking for seconds.
Tips for Perfect Garlic Butter Shrimp and Sausage
After making this dish more times than I can count (hello, weekly rotation!), here are my hard-earned tips for Garlic Butter Shrimp and Sausage perfection:
- Space is key: Don’t overcrowd the shrimp—cook in batches if needed. Crowding steams them instead of searing.
- Garlic watch: Keep the heat medium when adding garlic—it turns from golden to burnt in seconds! I literally count to 30 while stirring.
- Size matters: Use large shrimp (31/40 count)—smaller ones overcook before developing that nice sear.
- Zing it up: A squeeze of fresh lemon at the end brightens everything up beautifully.
- Heat lovers: Add red pepper flakes with the garlic for a spicy kick—my brother uses a full teaspoon!
Follow these, and you’ll nail this recipe every single time. Promise!
Serving Suggestions for Garlic Butter Shrimp and Sausage
Oh, the possibilities! My favorite way to serve this is straight from the skillet with crusty bread to sop up every last drop of that garlic butter sauce. For heartier appetites, spoon it over fluffy white rice or—my personal weeknight hack—cauliflower rice when I’m feeling virtuous. Some nights, I’ll toss together a quick arugula salad with lemon vinaigrette on the side to pretend I’m fancy. Leftovers (if there are any!) make killer stuffed peppers the next day—just chop everything smaller and mix with cream cheese. Yum!
Storage and Reheating Instructions
This Garlic Butter Shrimp and Sausage keeps beautifully in the fridge for up to 3 days—just pop it in an airtight container (I swear by my glass ones with the snap lids). To reheat, I always use a skillet over medium-low heat with a splash of water to revive the sauce. Microwaving works in a pinch, but go 30 seconds at a time and stir between bursts to avoid rubbery shrimp. Pro tip: the broccoli actually gets more flavorful on day two!
Garlic Butter Shrimp and Sausage FAQs
I get asked about this recipe all the time—here are the burning questions my friends and family keep throwing at me (usually while shoveling forkfuls into their mouths):
Can I use frozen shrimp?
Absolutely! Just thaw them overnight in the fridge or run under cold water for 10 minutes. Pat them super dry with paper towels—wet shrimp steam instead of sear. I actually keep a bag in the freezer for last-minute dinners!
What sausage substitutes work?
Get creative! Andouille adds kick, chicken sausage keeps it lean, and even chopped-up hot dogs work in a pinch (my kids’ favorite version). Vegetarian? Smoky tempeh strips soaked in liquid smoke do the trick.
How do I make it spicier?
Three ways: 1) Use spicy andouille sausage, 2) Add red pepper flakes with the garlic (start with ¼ tsp), or 3) Finish with a drizzle of hot honey. My fire-breathing brother does all three!
Can I prep this ahead?
Sort of—slice the sausage and prep veggies ahead, but cook everything fresh. The shrimp only takes minutes anyway! Leftovers reheat surprisingly well though.
Why is my garlic burning?
Turn down your heat! Medium is perfect—the butter should foam but not brown too quickly. If your garlic starts darkening fast, pull the pan off the heat immediately and stir like crazy.
Nutritional Information
Okay, let’s talk numbers—but remember, these are ballpark estimates based on my typical ingredients. Your exact counts might dance around a bit depending on your sausage brand or how generous you are with that butter (no judgment here!). Here’s the nutritional lowdown per serving:
- Calories: Around 430 – mostly from that glorious protein combo
- Protein: A whopping 35g – shrimp and sausage tag-teaming your muscles
- Carbs: Just 8g net (perfect for low-carb nights)
- Fat: 28g – because butter makes everything better
A quick heads up—if you’re watching sodium, opt for lower-sodium sausage or cut back on added salt. And hey, nutrition labels vary more than my toddler’s moods, so take these as friendly guidelines rather than lab-certified facts. The important thing? It’s delicious, packed with protein, and way healthier than takeout!
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25-Minute Garlic Butter Shrimp and Sausage Recipe You’ll Crave
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
This flavor-packed skillet combo is a quick weeknight win — juicy shrimp, smoky sausage, and broccoli in a rich garlic butter sauce!
Ingredients
- 1 lb large shrimp, peeled and deveined
- 12 oz smoked sausage, sliced into rounds
- 2 cups broccoli florets
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1/2 tsp paprika
- Salt & pepper, to taste
- Optional: squeeze of lemon, red pepper flakes for heat
Instructions
- In a large skillet over medium-high heat, add olive oil and sausage slices. Sear until crispy and browned, flipping once. Remove and set aside.
- In the same pan, add a splash of water and broccoli. Cover and steam for 2–3 minutes until just tender.
- Add butter and garlic to the skillet. Toss in the shrimp, season with salt, pepper, and paprika. Cook for 2–3 minutes per side until pink.
- Return sausage and broccoli to the pan. Toss everything in the garlic butter and let flavors meld for 2 more minutes.
- Serve hot on its own, over rice, or cauliflower rice for a low-carb hit.
Notes
- Optional: hit it with lemon juice or red pepper flakes for extra flavor.
- Great for a one-pan, quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 220mg