Recipe Background
One of the great challenges when it comes to cooking is finding ways to enjoy your summer favorites in the midst of winter. Would you like an often-overlooked way to do this? Make a pasta! Seriously! The Winter Shrimp Boil has all the zesty, spicy, vibrant seasonings you could want, with the tender shrimp and the classic Andouille sausage boiled up, golden-brown, all atop a bed of pasta just waiting to be scooped up. That's one way to beat the winter chill: find the best of that summer feeling in Winter Shrimp Boil. And with this dish, you'll find that the feeling is easy to discover and even easier to savor!
One of the great challenges when it comes to cooking is finding ways to enjoy your summer favorites in the midst of winter. Would you like an often-overlooked way to do this? Make a pasta! Seriously! The Winter Shrimp Boil has all the zesty, spicy, vibrant seasonings you could want, with the tender shrimp and the classic Andouille sausage boiled up, golden-brown, all atop a bed of pasta just waiting to be scooped up. That's one way to beat the winter chill: find the best of that summer feeling in Winter Shrimp Boil. And with this dish, you'll find that the feeling is easy to discover and even easier to savor!
Ingredients
- kosher salt to taste
- 1 pound Tripoline pasta or fettuccine
- 1 teaspoon extra-virgin olive oil
- 2 Andouille sausage links cut into 1/4-inch slices
- 1 pound medium shrimp peeled and deveined
- 3 tablespoons unsalted butter
- 2 cloves garlic minced
- 1 cup onion diced
- 2 tablespoons all-purpose flour
- 1 red bell pepper diced
- 1 cup low-sodium chicken broth
- 1 cup half-and-half
- 4 teaspoons Old Bay™ seasoning
- 1 cup corn kernels
- 1/4 cup parsley freshly chopped
Directions
- In a large pot of salted boiling water, cook the pasta to al dente, according to the package directions.
- Drain the pasta and return it to the pot.
- In a large skillet over medium-high heat, warm the oil.
- Add the sausage and cook until it has browned, about 5 minutes.
- Use a slotted spoon to transfer the cooked sausage to a plate, leaving the remaining oil in the skillet.
- Add the shrimp to the skillet and cook until they are opaque, about 5 minutes.
- Add the shrimp to the plate with the sausage.
- Return the skillet to the stove top over medium heat and melt the butter.
- Add the garlic and the onion to the butter and cook until they have softened, about 3 minutes.
- Add the flour to the onion mixture and whisk for 1 minute.
- While whisking, add the red bell pepper, the chicken broth, and the Old Bay™ seasoning until it is smooth.
- Bring the mixture to a boil and then simmer on low until it has slightly thickened, about 2-3 minutes.
- Add the corn and the parsley to the sauce mixture and stir until it has warmed through.
- Add the pasta, the shrimp, the sausage, and any of their drippings to the skillet and toss to combine.
- Serve immediately.
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