Creamy Shrimp Boil Pasta — Damn Delicious

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Creamy Shrimp Boil Pasta

Everyone’s favorite shrimp boil in pasta form with the most CREAMY garlic parmesan sauce seasoned with Old Bay, garlic and thyme!

So I took Butters to a herding class.

Yes, you read that correctly.

A herding class. Of real life sheep.

He actually had to take the instinct test first.

To see if he could actually herd sheep.

And he totally passed.

So as a proud corgi mama in honor of his A+, I made this.

Shrimp boil in pasta form.

The creamiest pasta form, with my go-to garlic parmesan cream sauce.

Except I seasoned the crap out of it with Old Bay, garlic and thyme.

Creamy Shrimp Boil Pasta

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Everyone’s favorite shrimp boil in pasta form with the most CREAMY garlic parmesan sauce seasoned with Old Bay, garlic and thyme!

Ingredients:

  • 1 pound cavatappi pasta
  • 1 tablespoon olive oil
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 pound medium shrimp, peeled and deveined
  • 3 teaspoons Old Bay Seasoning, divided
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth, or more, as needed
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan
  • 1/2 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup corn kernels, frozen, canned or roasted
  • 2 tablespoons chopped fresh chives

Directions:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat olive oil in a large skillet over medium high heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside and drain excess fat.
  3. Season shrimp with 1 1/2 teaspoons Old Bay Seasoning. Add shrimp to the skillet, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
  4. Melt butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
  5. Gradually whisk in vegetable broth, heavy cream, Parmesan, thyme and remaining 1 1/2 teaspoons Old Bay Seasoning. Cook, whisking constantly, until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more vegetable broth as needed; season with salt and pepper, to taste.
  6. Stir in pasta, sausage, shrimp and corn, and gently toss to combine.
  7. Serve immediately, garnished with chives, if desired.

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9 comments

What a great meal for comfort food! It looks warm, cheesy, and the flavors sound amazing. Love this dish!

Simply stunning! I love a shrimp dish. Hubby isn’t that bothered but I love it. Great job 🙂

You think this could end up being a pasta salad? This looks so yummy and I’d love to take it to a picnic or beach!

That sounds amazing!

I don’t have Old Bay seasoning or know what it is! So I substituted with another seasoning and this was a fabulous dish!! Rave reviews from the family too! Thank you.

This was scrumptious. Was a little too hot and humid to be standing at the grill so I just put the sliced sausage, garlic and corn in a pan and cooked it up a bit that way. Was quite easy to make also.

My mother and I cooked this meal together. I’m a fan of your P.F. Changs Chicken Lettuce Wraps recipe. This recipe was just as a delicious. I’m from Baltimore, Maryland and we love Old Bay. The sweet corn adds a great snap to each bite. Thank you for making your meals available!

ABSOLUTELY DELICIOUS! My family has an annual shrimp boil and this gave us the taste we love that we only get once a year. My family gave it 8 thumbs up and we barely had leftovers. I made it exactly as written, sans the chives simply because I didn’t have any on hand. I wouldn’t change a thing! This is definitely going in our regular meal rotation.

Loved this recipe! What a great idea.We do low country boils every Summer and love anything with Old Bay. The sauce is amazing! Definitely a keeper.

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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