Shrimp and Sausage Pasta Sauce


1/2 cup brown butter or regular butter (see note in recipe.)
1 (28 oz can) diced tomatoes, drained
1 onion, diced
1 red pepper, chopped
6 sausages, sliced
2 cups frozen shrimp
1 tsp. dried parsley
Salt and pepper
3 garlic cloves, minced


*You can use regular butter, but I find brown butter so much more refined! Read the tutorial link in post before attempting brown butter, trust me!
Melt 1/2 cup of REGULAR butter in pan over medium heat. Cook, stirring often, until the colour begins to change. The deeper the colour, the nuttier the taste. However, do not go too far or you will burn your butter!
When the colour is nice and light amber but still has some time left to cook, add sausage, onion, salt, and pepper. Cook until sausage is just browned, about 5 minutes. Stir in garlic and cook for a minute or aromatic. Stir in pepper, parsley, tomatoes, salt, and pepper. Bring to a boil and reduce heat to a simmer. Simmer for 15 minutes, or until sausage is cooked through. Add in frozen shrimp and cook for 5 more minutes or until heated through.
Serve over pasta and sprinkle with fresh parsley if desired!
**You can use leftover brown butter you have but I would suggest frying the sausage and onion in ordinary, unbrowned butter so you do not burn it.

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