Creamy Shrimp and Keilbasa in Sun-Dried Tomato Sauce

“Mom, you’re the best cook ever.”
That’s what I heard after dinner and honestly, I could’ve floated right out of the kitchen.

And here’s the real kicker that compliment came from my daughter, the picky one. The one who usually looks suspiciously at anything that isn’t beige, crunchy, or shaped like a chicken nugget. So when she said she loved this dish, I knew it was a win.

I didn’t even plan this meal. It started with one of those “what can I throw together” kind of nights. I had a pack of keilbasa, some shrimp I forgot I had in the freezer, a lonely half jar of sun-dried tomatoes, and a dream. So I started cooking, no recipe, just going with what felt right.

First, I browned the sausage until it had that crispy, golden edge. Then I gave the shrimp a quick fry until they turned pink and perfect. The garlic and sun-dried tomatoes went in next, and the whole kitchen suddenly smelled like a five-star restaurant. I added cream, some herbs, a touch of flour to thicken, and a handful of spinach to make me feel like I was being responsible.

Everything was going amazing. And then I realized something.
I had no noodles. None.
The sauce was done, the shrimp were resting, the sausage was ready but the pasta? Missing in action. I stood in the kitchen in disbelief. Checked every cabinet, twice. Nothing. So I turned off the heat, left everything on the stove, grabbed my wallet, and ran to the store in slippers just to grab a box of fettuccine. Yes, I was that committed.

When I got back, I finished the dish, tossed it all together, and served it to my family like it was a dish I planned all week. And they loved it. Everyone went back for seconds, there were no leftovers, and I got called the best cook ever. Worth it? Every single step.

Here’s the recipe plus a few tips from someone who now always checks the pantry first.

Ingredients:

• 1 keilbasa sausage, sliced
• 30 pieces large shrimp, peeled and deveined
• 3 cups heavy whipping cream
• 1 cup water (½ cup for sauce, ½ cup for flour slurry)
• 2 tbsp flour
• 2–3 cloves garlic, minced
• ½ jar (from 8.5 oz jar) sun-dried tomatoes, chopped
• 1 handful fresh spinach
• ½ tsp thyme
• ½ tsp parsley
• 1 tsp salt
• ¼ tsp pepper
• Goya seasoning (to taste)
• Cooked pasta (fettuccine, penne, or any kind you like)

Instructions:

1. Sear the sausage:
   In a large skillet, cook the sliced keilbasa over medium heat until browned and slightly crispy. Remove and set aside.
2. Cook the shrimp:
   In the same pan, add the shrimp and sauté until pink, about 2–3 minutes. Remove and set aside with the sausage.
3. Sauté aromatics:
   Add the minced garlic and sun-dried tomatoes to the pan. Sauté for 1–2 minutes until fragrant.
4. Build the sauce:
   Pour in 3 cups of heavy cream and ½ cup of water. Bring to a gentle boil.
5. Thicken it:
   In a small bowl, mix the remaining ½ cup of water with 2 tbsp flour. Stir until smooth, then slowly pour into the sauce while stirring to avoid lumps.
6. Season:
   Add thyme, parsley, salt, pepper, and Goya seasoning (if using). Let the sauce simmer for about 3–5 minutes until slightly thickened.
7. Finish the dish:
   Add spinach, shrimp, and sausage back into the sauce. Cook until the spinach is wilted and everything is heated through.
8. Serve:
   Toss with cooked pasta and serve warm. Top with a little grated cheese if you like, but it’s perfect as-is.

Tips & Notes:

• Don’t skip the sun-dried tomatoes. They give the sauce a rich, tangy depth that fresh tomatoes just can’t match.
• Use raw shrimp. Pre-cooked shrimp can get rubbery in the sauce. Fresh or frozen raw shrimp work best.
• Goya seasoning is optional but gives a delicious savory boost. Add it gradually and taste as you go.
• Make it spicy: Add red pepper flakes with the garlic if your family likes a kick.
• No noodles? It also works over rice or mashed potatoes in a pinch. But, you know, check your pantry first.

📊 Nutrition Info (Per Serving | Makes 6 servings)

Calories: ~585 kcal
Total Fat: 44g
• Saturated Fat: 24g
Cholesterol: 170mg
Sodium: 1020mg
Carbohydrates: 28g
• Sugars: 4g
• Fiber: 1.5g
Protein: 26g

Note: Nutrition is estimated using standard cream, sausage, and shrimp portions. Pasta assumed to be ~1½ cups cooked per serving. Actual values may vary based on ingredient brands and exact measurements.

Creamy Shrimp and Keilbasa in Sun-Dried Tomato Sauce

Recipe by Tin-tin

Servings

6

servings

Calories

585

kcal

This rich and comforting pasta combines smoky kielbasa, juicy shrimp, and a creamy garlic sundried tomato sauce that clings to every bite. It’s a guaranteed crowd pleaser!

Ingredients

• 1 kielbasa sausage, sliced

• 30 large shrimp, peeled and deveined

• 3 cups heavy whipping cream

• 1 cup water (½ for sauce, ½ for slurry)

• 2 tbsp flour

• 2–3 cloves garlic, minced

• ½ jar (from 8.5 oz jar) sun-dried tomatoes, chopped

• 1 handful fresh spinach

• ½ tsp thyme

• ½ tsp parsley

• 1 tsp salt

• ¼ tsp pepper

• Goya seasoning, to taste

• Cooked pasta, any type (fettuccine or penne works great)

Directions

• Sear the sausage: In a large skillet over medium heat, cook the kielbasa slices until browned and crispy. Set aside.
• Cook the shrimp: In the same pan, sauté the shrimp for 2–3 minutes until pink. Remove and set aside with the sausage.
• Sauté the aromatics: Add garlic and chopped sun-dried tomatoes to the pan. Cook for 1–2 minutes until fragrant.
• Build the sauce: Pour in the heavy cream and ½ cup water. Bring to a gentle boil.
• Thicken the sauce: In a bowl, mix the remaining ½ cup water with the flour. Slowly add to the pan while stirring to avoid lumps.
• Season: Add thyme, parsley, salt, pepper, and Goya seasoning. Simmer for 3–5 minutes until the sauce thickens.
• Finish the dish: Add spinach, shrimp, and sausage back in. Stir until heated through and spinach is wilted.
• Serve: Toss with cooked pasta and serve warm. Optional: top with grated cheese.

Notes

• Don’t skip the sun-dried tomatoes—they give depth that fresh ones don’t.
• Raw shrimp > pre-cooked shrimp for best texture.
• Spicy twist: Add chili flakes with the garlic.
• Out of noodles? Serve over rice or mashed potatoes. (Yes, we’ve been there.)

Make it your own.
This is one of those meals you can easily customize/swap the shrimp for chicken, or use all veggies if you’re out of meat. The sauce is the real star here, and once you make it, you’ll probably want to put it on everything.

Let me know if you try this!
And if your picky eaters ask for seconds? You’ve officially earned your crown too.