Photography by Jim Bathie
This Shrimp Boil Pasta is packed with the flavors of a summertime shrimp boil!
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
- 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.
- 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.
- Stir shrimp, andouille, pasta, corn, and lemon juice into vegetable mixture, tossing to coat. Garnish with parsley, if desired.
