Only 5 minutes of prep. and 25 minutes of cook time makes this easy Pasta, shrimp, sausage, corn and onion dish the perfect weeknight dinner!
1 pound tripoline pasta or fettuccine
Extra-virgin olive oil
2 Andouille sausage links, cut into ¼-inch slices
1 pound medium shrimp, peeled and deveined
3 tablespoons unsalted butter
2 garlic cloves, minced
1 cup onion, diced
2 tablespoons all-purpose flour
1 red bell pepper, diced
1 cup low-sodium chicken broth
1 cup half and half
4 teaspoons Old Bay seasoning
1 cup corn kernels
¼ cup parsley, chopped
In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
Meanwhile, in a large skillet over medium-high heat, warm 1 teaspoon olive oil and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, and transfer to plate with sausage.
Return skillet to stove over medium heat. Melt butter and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half and half, and Old Bay seasoning until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and parsley and stir until warmed.
Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.