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AuthorKelly

Yields1 Serving

 1 lemon
 1 package andouille chicken sausage
 2 cups arugula
 1 tbsp olive oil
 1 onion, finely chopped
 1 clove garlic, minced
 ½ tsp dried rosemary
 ½ tsp dried thyme
 ½ lb large shrimp
For Side Dish: Lemon Artichoke Heart Salad
 1 tbsp coconut or avocado oil
 2 cloves garlic, minced
 1 tsp lemon-pepper seasoning
 ½ tsp salt

1

Grate zest and squeeze juice from lemon intoa small bowl.

2

Melt oil in a large skillet over medium heat; add sausages, and cook 5 minutes or until browned.

3

Add onion, garlic, rosemary, and thyme; cook 8 minutes, stirring often.

4

Add shrimp, lemon zest, and juice. Cook 3 to 5 minutes or until shrimp turn pink.

For Side Dish
5

In a separate bowl –
Toss artichokes, garlic and olive oil
Stir in lemon-pepper seasoning

6

Toss with arugula.
Serve on the side.Enjoy!

Ingredients

 1 lemon
 1 package andouille chicken sausage
 2 cups arugula
 1 tbsp olive oil
 1 onion, finely chopped
 1 clove garlic, minced
 ½ tsp dried rosemary
 ½ tsp dried thyme
 ½ lb large shrimp
For Side Dish: Lemon Artichoke Heart Salad
 1 tbsp coconut or avocado oil
 2 cloves garlic, minced
 1 tsp lemon-pepper seasoning
 ½ tsp salt

Directions

1

Grate zest and squeeze juice from lemon intoa small bowl.

2

Melt oil in a large skillet over medium heat; add sausages, and cook 5 minutes or until browned.

3

Add onion, garlic, rosemary, and thyme; cook 8 minutes, stirring often.

4

Add shrimp, lemon zest, and juice. Cook 3 to 5 minutes or until shrimp turn pink.

For Side Dish
5

In a separate bowl –
Toss artichokes, garlic and olive oil
Stir in lemon-pepper seasoning

6

Toss with arugula.
Serve on the side.Enjoy!

One Pan Turkey Sausage + Shrimp with Arugula and Lemon Artichoke Heart Salad

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