Creamy Shrimp Boil Pasta
Everyone’s favorite shrimp boil in pasta form with the most CREAMY garlic parmesan sauce seasoned with Old Bay, garlic and thyme!
So I took Butters to a herding class.
Yes, you read that correctly.
A herding class. Of real life sheep.
No, wait.
He actually had to take the instinct test first.
To see if he could actually herd sheep.
And he totally passed.
So as a proud corgi mama in honor of his A+, I made this.
Shrimp boil in pasta form.
The creamiest pasta form, with my go-to garlic parmesan cream sauce.
Except I seasoned the crap out of it with Old Bay, garlic and thyme.
Creamy Shrimp Boil Pasta
Everyone’s favorite shrimp boil in pasta form with the most CREAMY garlic parmesan sauce seasoned with Old Bay, garlic and thyme!
Ingredients
- 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
- ¼ cup unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup vegetable broth, or more, as needed
- ½ cup heavy cream
- ¼ cup freshly grated Parmesan
- ½ 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
Instructions
- 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.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Omg. Fantastic everyone loved it.
Damn Delicious indeed! I made this for the first time 2 weeks ago and it was SO good, I’m going to make it again when my parents are here Thanksgiving weekend. It did make a LOT and we had leftovers for days. While it says 4 servings, I think as the recipe is written, it could easily serve 6-8, especially if you serve it with a side salad or some yummy crusty bread. This time, I’ll probably cut back on the pasta and sauce a bit so we don’t have quite so much left over. Let’s face it… refrigerator space is at a premium on Thanksgiving!!!
This was delicious! We actually used our leftovers from a seafood boil last night. I made the recipe as is but since our shrimp and sausage were already cooked just heated up shrimp for a minute using same amount of old bay and crisped up our already cooked sausage. Simple and restaurant worthy!
Do you think this would freeze well? We loved it but it made a massive amount. I’m not sure we’ll go through the leftovers quickly enough!
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.
This is going to be a fixture on our menu going forward – so good and super easy! I love your recipes and I LOVE that Butters got to exercise his primal instinct of sheep herding !
Please keep cooking and blogging – you are my go to when looking at my fridge/freezer and wondering what to make. ❤️
Thanks, Jessica!
Loved this recipe! What a great idea.We do low country boils every Summer and love anything with Old Bay. The sauce is amazing! Definitely a keeper.
ABSOLUTELY DELICIOUS! My family has an annual shrimp boil and this gave us the taste we love that we only get once a year. My family gave it 8 thumbs up and we barely had leftovers. I made it exactly as written, sans the chives simply because I didn’t have any on hand. I wouldn’t change a thing! This is definitely going in our regular meal rotation.
My mother and I cooked this meal together. I’m a fan of your P.F. Changs Chicken Lettuce Wraps recipe. This recipe was just as a delicious. I’m from Baltimore, Maryland and we love Old Bay. The sweet corn adds a great snap to each bite. Thank you for making your meals available!
This was scrumptious. Was a little too hot and humid to be standing at the grill so I just put the sliced sausage, garlic and corn in a pan and cooked it up a bit that way. Was quite easy to make also.
I don’t have Old Bay seasoning or know what it is! So I substituted with another seasoning and this was a fabulous dish!! Rave reviews from the family too! Thank you.
You think this could end up being a pasta salad? This looks so yummy and I’d love to take it to a picnic or beach!
That sounds amazing!
Jessica,
Did you serve this chilled? I’m curious about the same.
thank you.
Did you ever chill it?
Simply stunning! I love a shrimp dish. Hubby isn’t that bothered but I love it. Great job 🙂
What a great meal for comfort food! It looks warm, cheesy, and the flavors sound amazing. Love this dish!