Life gets busy… or is it always busy? Honestly, I don’t know the difference. That is why when it comes to weeknight dinners they have to be quick, simple, delicious, and satisfying. That is what makes this Simple Sausage and Seafood Pasta with Garlic Lemon Wine Sauce is perfect for those nights you want to wow but are crunched on time.
(Original post date Sep 12, 2017 / Links and post updated Dec. 29, 2021)
- Tricks to Making Weeknight Cooking Simple
- How to Make Sausage and Seafood Pasta with Garlic Lemon Wine Sauce
- More Simple Weeknight Recipes
- FAQ and Tips
- Recipe for Simple Sausage and Seafood Pasta with Garlic Lemon Wine Sauce
- Let’s Get Social
- Pin Simple Sausage and Seafood Pasta with Garlic Lemon Wine Sauce for Later
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I don’t know about you but I feel overwhelmingly busy these days. Between the 9-5 job, the kids schooling, the blog, the dogs, the house, the husband… there are never enough hours in the day to finish off that never-ending to-do list.
That is why I rely heavily on quick, simple, weeknight meals that are both comforting and healthy but most of all satisfying. One-pot wonders, sheet pan meals, instant pot dinners, and even slow cooker meals are the way to go to avoid that fast food drive-through line.
This Simple Sausage and Shellfish Pasta with Garlic Lemon Wine Sauce is one of my family’s favorite go-to meals. It is a one-pot wonder bursting with bright flavors combines with just a hint of spice.
Tricks to Making Weeknight Cooking Simple
As moms let’s face it, it is a dream to cook a delicious meal every night of the week. Sometimes it is impossible and that is why God made drive-through lines. But there are a few ways to make the impossible more possible when it comes to weeknight cooking.
- Meal planning: Make it realistic during the week. Stick to any meal that can be made in one pot, one pan, one sheet, or in an instant pot or crockpot. Not only are the majority of these meals quick and easy they require very little clean-up saving you time and energy.
- Meal prep: Yes I know another thing to add to the to-do list, however, this is a true time-saver on busy nights. One rule of thumb I have for meal prep is to limit my time if it can not all be prepped in under an hour then it is time to re-evaluate my meal plan.
- Think ahead: Whether you work from home or you work outside of the home always know what kitchen equipment you will need for dinner that night. Make sure it is clean and ready to go. When days are extra busy even pull them out so when you are ready to cook they are out and ready.
- Get creative: Leftover is a word that makes most people cringe, but if you get a little creative and transform your leftovers from the weekend into weeknight dishes meals can be prepped and cooked in under 20 minutes or less. Things you can create with leftovers, pasta, tacos, nachos, casseroles, hot sandwiches, and even soups and stews.
- When in love cook in bulk: If it is a dish that your family loves and can be made and frozen why not save yourself the time and make extra just to freeze it. So when things get extra crazy and you run out of time to even cook what you planned and prepped for it is as simple as pulling out of the freezer warm-up and enjoying.
How to Make Sausage and Seafood Pasta with Garlic Lemon Wine Sauce
I discovered that grilled lemons are purely amazing, it is a lemon flavor with a little smokiness. So, if you can grill your lemon, if you can’t then regular lemon is great too!
To grill, your lemon cut them in half and grill at least one hour prior to cooking dinner. You want time for them to cool so they are easier to handle. If you grill and use it right away you risk burning yourself, and be careful because the juices will run easily when you remove them from the grill use tongs and place lemons in a heat-resistant bowl.
Another prep you want to do is make sure your shrimp are cleaned, deveined and the mussels and clams are rinsed well. If you don’t clean the shellfish you will have a grainy gritty dish.
- Cook your spaghetti noodles and cook them 1 minute shy of package directions because you want the noodles to finish cooking in the sauce. Before straining the pasta take 1 cup of the pasta water because there are some starches in it and it will help thicken the sauce later.
- Brown the mild or spicy Italian sausage, whichever your family prefers.
- Once the sausage is browned add cherry tomatoes (red and yellow), shallot, mushrooms, thyme, garlic, salt, and pepper allow to cook over medium-low heat until tomatoes start to burst.
- Add white wine and the juice from 1 lemon simmer and allow to reduce to half the amount.
- Before adding the shellfish add pasta and pasta water and allow to cook for 2-3 minutes uncovered.
- Add your cleaned shellfish, cover, and let cook until mussels and clams open up and shrimp turn pink.
Time to serve up with some warm toasted garlic bread! There is nothing better after a long day than a nice big bowl of pasta that is unless you have a nice big bowl of Sausage and Shellfish Pasta with Garlic Lemon Wine Sauce.
Never let what feels impossible defeat you! With a few tricks up your sleeve making weeknight dinners won’t be as overwhelming. Wowing your family with amazing quick simple meals and saving energy always is a win in motherhood!
More Simple Weeknight Recipes
FAQ and Tips
Common Questions that get asked about the recipe, and tips to save you time and money.
- Can this dish be made ahead and frozen?
The sauce can be made in advance and frozen (I like to freeze in ice trays) but seafood should not be cooked more than one time. If it is cooked twice the shellfish will be chewy and rubbery.
- What happens if I fully cook the pasta?
The dish will still be delicious! Before adding the pasta to the sauce cook your sellfish then add the pasta to eveything and toss to combine, don’t worry about the extra time in the sauce. Just know what you will have extra sauce for dipping.
- I am a pescatarian can I make it without the sausage!
Of course! I recommend adding a dash of red pepper flakes and some Italian seasoning to boost up the flavor.
Recipe for Simple Sausage and Seafood Pasta with Garlic Lemon Wine Sauce
Sausage and Shellfish Pasta with Garlic Lemon Wine Sauce
- 8 oz spaghetti noodles
- 2 large lemons cut in half and grilled
- 1 lb mussels rinsed
- 1 lb clams rinsed
- 1 lb large raw shrimp cleaned and deveined
- ½ lb mild Italian sausage
- 10 red and yellow cherry tomatoes
- 1 shallot diced
- 4 baby portobello mushrooms sliced
- 4 sprigs fresh thyme
- 2 cloves garlic minced
- salt and pepper
- ¾ cup white wine
- 1 cup pasta water (water you cooked the pasta in)
- Prep all the ingredients. If you want to add some smoky flavor grill lemons at least one hour prior to cooking dinner so they are easy to handle and you avoid getting burned. Be careful the juices will run easily when you remove them from the grill, use tongs and place lemons in a heat resistant bowl. Make sure the shrimp are cleaned and deveined and the mussels and clams are rinsed well.
- Cook the pasta 1 minute shy of package directions. You will finish cooking it in the sauce. Before straining reserve 1 cup of pasta water for later.
- Brown the Italian sausage once it is fully cooked add cherry tomatoes, shallot, mushrooms, thyme, garlic, salt, and pepper. Allow the vegetables to cook over medium low heat until tomatoes start to burst.
- Add white wine and juice from 1 grilled lemon bring to a simmer and allow to reduce to half the amount.
- Toss in pre-cooked pasta and the reserved pasta water and allow to cook for 2-3 minutes uncovered. Add the mussels, shrimp, and clams, cover, and let cook until mussels and clams open up and shrimp turn pink about 5-7 minutes.
- Serve with the other lemons and some crusty garlic bread!
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