Dee's Sexy, Spicy, Shrimp, Sausage, and Peppers

Dee's Sexy, Spicy, Shrimp, Sausage, and Peppers


"This savory and spicy dish was created to tantalize my then boyfriend's (now hubby's) taste buds one Valentine's day many years ago."

Ingredients 1 h 10 m {{adjustedServings}} servings 570 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 570 kcal
  • 29%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 56.3g
  • 18%
  • Protein:
  • 21.3 g
  • 43%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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  1. Place the shrimp, shallot, 1 clove of garlic, creole seasoning, and 1/4 cup of olive oil in a bowl, and stir to coat the shrimp with the marinade. Set the shrimp aside.
  2. Fill a large pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  3. While the pasta is cooking, heat 1 tablespoon of olive oil in a skillet, and brown the sausages on all sides until they are evenly brown, about 10 minutes. Remove the sausages from the skillet, and cook and stir the red bell pepper, yellow bell pepper, green bell pepper, and onion in the hot skillet until the vegetables are slightly softened, 4 to 5 minutes. Stir in 2 cloves of garlic, and cook and stir until the garlic is fragrant, about 5 more minutes.
  4. Slice the sausages, and return them to the skillet. Stir red wine and pasta sauce with the sausages and vegetables, bring to a simmer over medium-low heat, and simmer until the vegetables are soft, the sausage is no longer pink in the middle, and the sauce has reduced to about half its volume, 10 to 15 minutes. Stir in red pepper flakes and salt.
  5. Heat butter in a skillet; cook and stir the shrimp and marinade mixture until the shrimp are pink and opaque and the shallot becomes translucent, 5 to 8 minutes. To serve, place about 1/2 cup of cooked pasta on a warmed plate, and spoon shrimp over one side of the pasta, and sausage and peppers on the other side.
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Reviews 25

  1. 31 Ratings


This was tasty, but I wouldn't make the shrimp and the sausage sepereate dishes. Don't get me wrong this was good, but I thought it would wow me more than it did. I would make again just mix the shrimp in to the sausage mixture at the end. There is a LOT more shrimp to sausage ratio if you only use a half lb of frozen shrimp.


The recipe was edited by Allrecipes for clarity. We prepare the shrimp and sausage mixtures separately to build the flavor profiles, but because there is very little red sauce (it reduces considerably) The shrimp and sausages are served together over the pasta. A nice compromise for carnivores, pescatarians or epicurians.

Andrea Hedin

My husband and I thought the recipes were very good, but it should DEFINITELY be two separate dishes. The sausage/pepper dish served over pasta or the shrimp with butter served over pasta. Felt like we made two completely different recipes and didn't get how they went together. I would add oregano to the pepper/sausage dish too.