Creamy Shrimp Boil Pasta
As seen on Damn Delicious
1 pound cavatappi or rotini pasta
1 tablespoon olive oil
1 (12.8-ounce) package smoked andouille sausage, thinly sliced
1 pound shrimp, peeled and deveined (my shrimp were larger so I cut them in half)
3 teaspoons Old Bay seasoning, divided
4 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons flour
1 cup chicken broth, plus more as needed
1/2 cup half-and-half
1/4 cup freshly grated Parmesan
1 teaspoon minced fresh thyme
Kosher salt and freshly ground black pepper, to taste
1 1/2-2 cups frozen corn kernels
2 tablespoons chopped fresh chives (optional)
Cook pasta according to package directions. Save 1 cup of the cooking water, then drain well.
Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Place the sausage in a large bowl and set aside.
Season the shrimp with 1 1/2 teaspoons of Old Bay seasoning. Add the shrimp to the skillet and cook until pink, about 2-3 minutes. Remove from the pan to the same bowl as the sausage.
Melt the butter in the skillet. Add the garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken broth, half-and-half, Parmesan, thyme and remaining 1 1/2 teaspoons Old Bay. Cook until slightly thickened, about 2-3 minutes. If the mixture is too thick, add more broth as needed. Season with salt and pepper, to taste.
Stir in the pasta, sausage, shrimp and corn. Toss to combine. Thin with some of the pasta cooking water, if needed. Serve immediately, garnished with chives, if desired.