Shrimp Boil Pasta
 
Makes 6 servings
Ingredients
  • 2 tablespoons unsalted butter
  • 1 pound large fresh shrimp, peeled and deveined
  • 1 tablespoon plus ½ teaspoon Creole seasoning, divided
  • 1⅓ cups chopped yellow onion (about ½ large onion)
  • ⅔ cup chopped red bell pepper (about 1 medium bell pepper)
  • ⅔ cup chopped celery (about 2½ large stalks)
  • 1 tablespoon minced garlic
  • 1½ cups low-sodium chicken broth
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon chopped fresh oregano
  • ¾ teaspoon kosher salt
  • 1 (12-ounce) package andouille sausage, grilled and cut crosswise ¼ inch thick
  • 1 (8-ounce) package penne pasta, cooked according to package directions
  • 3 ears yellow corn, grilled, kernels cut from cob
  • 1 tablespoon fresh lemon juice
  • Garnish: chopped fresh parsley
Instructions
  1. In a large Dutch oven, melt butter over medium-high heat. Add shrimp, and sprinkle with ½ teaspoon Creole seasoning. Cook, stirring frequently, until shrimp are pink and firm, 2 to 3 minutes. Remove from pot.
  2. In same pot, cook onion, bell pepper, celery, and garlic over medium-high heat until vegetables are softened, 3 to 4 minutes. Add broth, parsley, thyme, oregano, salt, and remaining 1 tablespoon Creole seasoning; bring to a boil. Reduce heat to medium-low; simmer until slightly thickened, about 15 minutes.
  3. Stir shrimp, andouille, pasta, corn, and lemon juice into vegetable mixture, tossing to coat. Garnish with parsley, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-boil-pasta/