• Prep Time: 15 MINUTES
  • Cooking Time: 15 MINUTES
  • Serves: 4

Creamy Shrimp Boil Pasta

  • Recipe Submitted by on

 Ingredients List

  • 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


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.

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