One thing I love about warmer weather is eating low country boil. Seriously. It is so good and I try to eat it as often as I can. Sausage, shrimp, potatoes and corn – all my favorite things.
This past weekend the weather was scheduled to be a little ugly so I wanted some comfort food. Hence combining pasta with low country boil. Minus the potatoes. Plus this is a one-dish meal ready in 25 minutes so it makes it near perfect.
Spicy Sausage and Shrimp Pasta
1 Tbsp vegetable oil
1 – 13 oz pkg Turkey Smoked Sausage, diced
2 c chicken stock
1/2 c heavy cream
2 c ziti pasta
1 – 10 oz can Rotel original diced tomatoes
Old bay Seasoning, to taste
Salt and Pepper, to taste
1 lb Shrimp, deveined, shelled and cleaned
1 – 15.25 oz can Kernel Corn, drained
Add oil to large sauté pan. Once heated, add sausage and cook for 5 minutes. Pour in chicken stock, cream and Rotel. Stir together. Season with Old Bay, salt and pepper. Add in pasta and bring to a boil. Cover and reduce heat to medium. Let simmer for 15 minutes.
Season shrimp with pepper and Old Bay. Add in shrimp and corn to pasta mixture. Cover and let cook for 3-4 minutes or until shrimp turns pink.
Add parsley flakes to garnish.