Cajun Shrimp Boil Pasta

We've taken a traditional shrimp boil and made it even better with the addition of pasta. Lemon, Old Bay seasoning, and thyme flavor the tangy sauce. Sausage and fresh corn combine with shrimp for a Lowcountry pasta dish.

Cajun Shrimp Boil Pasta
  • 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
    1. Cook pasta in salted water according to package directions. Drain and transfer to a large serving bowl; cover to keep warm.

    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.

    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.

    4. Add shrimp mixture to pasta; toss gently to combine. Sprinkle with thyme.

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