Friday, August 4, 2017
Shrimp Boil Pasta
Two summertime staples—pasta salads and shrimp boils—combine in this fun family-style meal. The tangy sauce, flavored with scallions, Old Bay seasoning, lemon, and thyme, is truly delicious. When making a pasta dish, one simple trick will take the recipe from good to great. The key to making great tasting pasta is in the cooking water. Add about two tablespoons of kosher salt to a large stockpot of water before boiling, and then add the pasta. Salted water flavors the pasta internally as it absorbs liquid and swells. Many times a recipe will instruct you to reserve some of the cooking water, adding it later to the sauce. This flavorful dish could be described as a Low Country Boil with pasta. Complete with smoked sausage, fresh corn kernels, and Old Bay Seasoning, you can have
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 heatto 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.
Step 4 Add shrimp mixture to pasta; toss gently to combine. Sprinkle with thyme.