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Creole | |
| 1 pound uncooked gemelli or casarecce pasta 16 ounces smoked sausage, cut into 1/2-inch-thick slices 2 cups chicken broth 2 cups fresh corn kernels (about 3 ears) 2 pounds raw peeled and deveined large shrimp 2 1/2 teaspoons Old Bay seasoning 1 bunch scallions, sliced (about 1 cup) 2 tablespoons fresh lemon juice (from 1 lemon) 1 tablespoon fresh thyme leaves | |
| Step 1 Cook pasta in salted water according to package directions. Drain and transfer to a large serving bowl; cover to keep warm. Step 2 While pasta cooks, cook sausage in a Dutch oven over medium-high, stirring occasionally, until browned, about 5 minutes. Drain and discard pan drippings. Stir in broth and corn. Bring to a boil; reduce heat to medium-low, and simmer until corn is tender-crisp, about 5 minutes. Step 3 Add shrimp and Old Bay to sausage mixture; stir to combine. Cover and cook until shrimp are done, 2 to 4 minutes. Remove from heat, and stir in scallions and lemon juice. Step 4 Add shrimp mixture to pasta; toss gently to combine. Sprinkle with thyme. | |
Unrated | |
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