There is something about the summer that just screams SHRIMP BOIL!
Maybe it’s the fresh sweet corn? Or the fact that we are at the beach more and craving shrimp?
I’m not sure what it is, but I’m not complaining.
I am usually not one to love leftover fish, but this pasta reheats terrifically.
- 1 lb. Cavatappi Pasta
- 2 tablespoons of Salt
- 1 tablespoon of Olive Oil
- 1 Package of Smoked Sausage, 12.8 oz.
- 1 lb. of Shrimp, medium, peeled, deveined and tails removed
- 3 teaspoons of Old Bay Seasoning
- ¼ cup of Butter, unsalted
- 4 cloves of Garlic, minced
- 2 tablespoons of Flour
- 1 cup of Water, reserved from cooking the pasta
- ¾ cup of Heavy Cream
- ½ cup of Parmesan, grated
- ½ teaspoon of Thyme, dried
- ¼ teaspoon of Cayenne Pepper
- Kosher Salt & Black Pepper
- 2 cups of Corn Kernels, ~4 large cobs
- 2 tablespoons of Chives, fresh and chopped
- Half of a Lemon
- Cook the pasta according to package directions with 2 tablespoons of salt. Reserve one cup of the pasta water before draining.
- In a large skillet or dutch oven, heat the olive oil over medium-high heat. Add the sausage and cook until browned, stirring occasionally. Remove to a bowl.
- Season the shrimp with 1½ teaspoons of Old Bay and add to the empty dutch oven. Cook, stirring occasionally 2-3 minutes, until the shrimp are cooked through. Remove the shrimp to the bowl with the sausage.
- Melt the butter in the dutch oven and add the garlic, cook for 30 seconds, until browned. Add the flour and cook for 1 minute. Gradually whisk in the reserved pasta water and heavy cream. Add the parmesan cheese, thyme, cayenne pepper and remaining 1½ teaspoons of Old Bay Seasoning. Cook for 2-3 minutes, whisky constantly, until thickened. Taste and add salt and pepper, as needed.
- Stir in pasta, sausage, shrimp, and corn.
- Serve with chives on top and a squeeze of fresh lemon.
Happy Cooking, The Barbee Housewife