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Writer's pictureTommy Centola

Shrimp Boil Pasta

While crawfish season is over, there's not reason you can't bring those flavors alive in other dishes. Try this Shrimp Boil Pasta recipe and have a boiling good dinner.


2 tablespoon butter

1 pound large shrimp, peeled and deveined

1 tablespoon plus 1/2 teaspoon Creole seasoning, divided

1 1/3 cups chopped yellow onion

2/3 cup chopped red bell pepper

2/3 cup chopped celery

1 tablespoon minced garlic

1 1/2 chicken stock

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh oregano

3/4 teaspoon kosher salt

12 ounces andouille sausage, grilled and cut crosswise 1/4-inch thick

8 ounces penne pasta, cooked according to the package directions

3 ears yellow corn, grilled, kernels cut from cob

1 tablespoon fresh lemon juice


In a large Dutch oven, melt butter over medium-high heat. Add shrimp, and sprinkle with 1/2 teaspoon creole seasoning. Cook, stirring frequently, until shrimp are pink and firm, 2 to 3 minutes. Remove from pot.

In the same pot, cook onion, bell pepper, celery, and garlic over medium-high heat until vegetables are softened, 3 to 4 minutes. Add stock, 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. Serve immediately.


Enjoy!!!


Creole & Cajun Comfort Food is now available online.



Good Cooking, Good Eating and Good Living!!!

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