Creamy Shrimp Boil Pasta brings the flavors of a classic shrimp boil into a delicious pasta dish. The combination of tender shrimp, smoky sausage, and sweet corn creates a hearty meal that is both comforting and satisfying. With a rich and creamy sauce, this dish is perfect for family dinners or casual gatherings with friends.
Why Make This Recipe
This recipe is not only quick to prepare, but it also showcases bold flavors that everyone will love. The blend of Old Bay seasoning and creamy sauce makes each bite exciting. Plus, who doesn’t enjoy a good pasta dish? It’s filling, delicious, and can be made in just one skillet, making cleanup a breeze.
How to Make Creamy Shrimp Boil Pasta
Making Creamy Shrimp Boil Pasta is simple and quick. Follow the steps below to whip up this delicious dish.
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:
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- 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.
- 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.
- 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.
- Stir in pasta, sausage, shrimp, and corn, and gently toss to combine.
- Serve immediately, garnished with chives, if desired.
How to Serve Creamy Shrimp Boil Pasta
Serve Creamy Shrimp Boil Pasta hot, garnished with fresh chives for a touch of color and flavor. It pairs well with a simple green salad or garlic bread. Don’t forget to have some extra Old Bay seasoning on the side for those who like an extra kick.
How to Store Creamy Shrimp Boil Pasta
To store Creamy Shrimp Boil Pasta, let it cool completely and transfer it to an airtight container. Keep it in the refrigerator for up to 3 days. To reheat, add a splash of broth or cream to loosen the sauce and warm it gently on the stove.
Tips to Make Creamy Shrimp Boil Pasta
- Use fresh shrimp if possible for the best taste.
- You can substitute different types of pasta if cavatappi is not available.
- Adjust the Old Bay seasoning to your taste if you prefer a spicier dish.
Variation
Feel free to add other ingredients like bell peppers or green beans for more flavor and nutrition. You can also replace the shrimp with chicken or even tofu for a different protein option.
FAQs
1. Can I make this recipe ahead of time?
Yes, you can prepare the sauce and cook the pasta ahead of time. Just combine them before serving.
2. Is this dish spicy?
The level of spice depends on how much Old Bay seasoning you add, but it generally has a mild to medium spice level.
3. Can I freeze Creamy Shrimp Boil Pasta?
While it’s best enjoyed fresh, you can freeze it in an airtight container. Reheat gently, adding a little liquid as needed.
Creamy Shrimp Boil Pasta
Ingredients
Main 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) Use fresh shrimp for best taste
- 3 teaspoons Old Bay Seasoning (divided) Adjust to taste for spiciness
- 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 For garnish
Instructions
Preparation
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 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.
- 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.
Cooking
- 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.
- 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.
- Stir in pasta, sausage, shrimp, and corn, and gently toss to combine.
Serving
- Serve immediately, garnished with chives, if desired.
