When the temperature starts to drop and the evenings become cozy, I find myself craving hearty meals that warm both body and soul. That’s when I concocted this Shrimp Boil Pasta—a delightful fusion of traditional southern shrimp boil flavors and comfort food at its best. The sizzle of garlic in the pan mixed with the aroma of Old Bay seasoning instantly transports me to a bustling seafood dock, even if I’m just whipping it up in my kitchen.
This dish is not only a feast for the senses but also a quick solution to weekday dinners. Ready in just 25 minutes, it boasts a creamy texture, plump shrimp, and a medley of colorful vegetables that bring life to your plate. Perfect for those moments when fast food just won’t cut it, this Shrimp Boil Pasta is bound to become a favorite for any home chef looking to elevate their cooking game. Grab a spoon and get ready to savor every bite of this hearty winter delight!
Why is Shrimp Boil Pasta a must-try?
Comforting warmth: This dish brings together the rich, savory flavors of a classic shrimp boil, perfect for chilly evenings.
Quick to prepare: Ready in just 25 minutes, it’s an ideal solution for busy weeknights.
Creamy texture: The luscious sauce clings beautifully to each strand of pasta, creating a satisfying bite.
Colorful and fresh: Packed with vibrant vegetables, it not only tastes great but looks appealing on your table.
Versatile options: Easily adjust ingredients to suit your taste, whether you want a kick of spice or a veggie boost.
Make sure to serve with crusty bread for the ultimate experience.
Shrimp Boil Pasta Ingredients
For the Pasta
• Kosher Salt – Enhances the overall flavor of the dish; adjust to taste.
• 1 lb. Tripoline Pasta or Fettuccine – Base of the dish providing structure; substitute with any long pasta.
For the Sausage and Shrimp
• 1 tsp. Extra-Virgin Olive Oil – Adds richness and prevents sticking; use any neutral cooking oil if desired.
• 2 Andouille Sausage Links, Cut into 1/4″ Slices – Provides a smoky, savory flavor; substitute with kielbasa for a different taste.
• 1 lb. Medium Shrimp, Peeled and Deveined – The star ingredient, offers sweetness and a tender bite; use fresh or frozen shrimp; thaw if frozen.
For the Sauce
• 3 Tbsp. Unsalted Butter – Adds creaminess and depth of flavor; can substitute with olive oil for a dairy-free version.
• 2 Cloves Garlic, Minced – Infuses the dish with a fragrant aroma; more can be added for a stronger garlic flavor.
• 1 Cup Diced Onion – Adds sweetness and texture; use red or yellow onions as preferred.
• 2 Tbsp. All-Purpose Flour – Helps thicken the sauce; use cornstarch for a gluten-free option.
• 1 Red Bell Pepper, Diced – Adds color and sweetness; can use green bell pepper for a more bitter flavor.
• 1 Cup Low-Sodium Chicken Broth – Base for the sauce providing moisture and flavor; vegetable broth can be used for a vegetarian option.
• 1 Cup Half-and-Half – Creates a creamy texture; substitute with whole milk or a plant-based cream for lower calories or dairy-free.
• 4 tsp. Old Bay Seasoning – Delivers classic seafood flavor; adjust seasoning for desired spice level.
• 1 Cup Corn Kernels – Adds sweetness and chewy texture; fresh or frozen corn works well.
For Garnish
• 1/4 Cup Freshly Chopped Parsley – For garnish, adds freshness and color; swap with basil for a different herbaceous note.
This Shrimp Boil Pasta is a symphony of flavors that invites you to take a bite and indulge in its warm embrace—perfect for those cozy nights!
How to Make Shrimp Boil Pasta
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Cook Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside, letting it rest briefly.
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Sauté Sausage: In a large skillet over medium heat, add the extra-virgin olive oil and sliced sausage. Sauté for about 3-4 minutes, or until they’re nicely browned and fragrant.
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Add Shrimp and Vegetables: Toss in the medium shrimp, minced garlic, diced onion, and red bell pepper. Cook until the shrimp are pink and opaque, around 4-5 minutes, stirring occasionally.
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Make Sauce: Sprinkle flour over the sausage and shrimp mixture, stirring well to combine. Gradually add in the chicken broth and half-and-half, mixing until smooth. Season with Old Bay and stir in corn, letting it simmer for about 5 minutes until slightly thickened.
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Combine and Serve: Gently mix the cooked pasta into the sauce, tossing to ensure every strand is fully coated. Garnish with freshly chopped parsley before serving, and enjoy your delightful bowl of comfort!
Optional: Serve with a slice of crusty bread to soak up the delicious sauce.
Exact quantities are listed in the recipe card below.
What to Serve with Shrimp Boil Pasta?
As you dive into the comforting depths of this creamy seafood delight, it’s delightful to pair it with tasty sides that elevate the dining experience.
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Crusty Artisan Bread: Perfect for soaking up the savory sauce, this bread complements the dish’s richness and adds a delightful crunch.
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Garlic Butter Corn on the Cob: This side mirrors the corn in your pasta while delivering extra flavor and sweetness; it’s a summer favorite that brings warmth to your table.
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Garden Salad with Vinaigrette: A refreshing garden salad balances the hearty pasta, providing crisp textures and a splash of acidity that enhances each bite.
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Roasted Asparagus: With its earthy flavor, roasted asparagus creates a beautiful contrast to the creaminess; plus, it adds a pop of color to your plate.
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Classic Coleslaw: The cool, creamy coleslaw adds a tangy crunch that pairs perfectly with the bold flavors of the shrimp boil, providing a refreshing contrast.
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Chardonnay or Light White Wine: A chilled glass of Chardonnay enhances the seafood flavors and brings a touch of elegance to your meal—perfect for wine lovers.
These delightful pairings will make your Shrimp Boil Pasta dinner a memorable occasion!
Tips for the Best Shrimp Boil Pasta
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Perfectly Cooked Shrimp: Keep an eye on your shrimp; remove them from the heat as soon as they’re pink and opaque. Overcooking can result in rubbery shrimp, ruining your delicious Shrimp Boil Pasta.
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Creamy Sauce: For a richer flavor, let the sauce simmer longer after adding the chicken broth and half-and-half. This ensures it thickens nicely and clings to beautifully cooked pasta.
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Taste as You Go: Always taste the sauce before serving. Adjust the Old Bay seasoning to your preference—don’t be afraid to add a little more for that perfect seafood punch.
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Substitutions Matter: Feel free to swap out the andouille sausage or shrimp with your favorite proteins or veggies to suit your taste. Just remember, this will slightly alter the final flavor profile.
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Serve Right: Pair your Shrimp Boil Pasta with crusty bread or a fresh salad to elevate your meal into a delightful dining experience that’s warm and inviting.
Make Ahead Options
These Shrimp Boil Pasta are a fantastic choice for busy home cooks looking to save time during the week! You can prep most of the ingredients up to 24 hours in advance. First, cook the pasta al dente and toss it with a little olive oil to prevent sticking before refrigerating. You can also sauté the sausage and vegetables and mix them with the sauce (without adding the shrimp) to store in an airtight container for up to 3 days. When you’re ready to serve, simply add the shrimp to the heated mixture and simmer until cooked through, then combine it with the pasta for a meal that’s just as delicious as when freshly made!
How to Store and Freeze Shrimp Boil Pasta
Fridge: Store leftover Shrimp Boil Pasta in an airtight container for up to 3 days to maintain freshness.
Freezer: If freezing, allow the dish to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months.
Reheating: To reheat frozen pasta, thaw overnight in the fridge. Warm gently on the stove with a splash of chicken broth or cream to restore the creamy texture.
Airtight Tips: Always ensure the container is well-sealed to prevent freezer burn or spoilage.
Variations & Substitutions for Shrimp Boil Pasta
Feel free to get creative and put your own spin on this recipe for unique flavors and dietary needs.
- Dairy-Free: Substitute the half-and-half with coconut cream or a plant-based milk for a creamy texture without dairy.
- Gluten-Free: Use gluten-free pasta and cornstarch instead of all-purpose flour for a gluten-free option that retains all the savory goodness.
- Spicy Kick: Add fresh jalapeños or red pepper flakes for a dash of heat that complements the seafood beautifully.
- Vegetable Boost: Toss in spinach, zucchini, or asparagus for an extra layer of flavor and nutrition, making the dish even heartier.
- Seafood Medley: Swap shrimp for crab or scallops, or combine all three for a luxe seafood experience that elevates the classic recipe.
- Veggie-Only: Omit the sausage and shrimp entirely; replace with robust mushrooms and bell peppers for a delightful vegetarian dish packed with flavor.
- Herb Variation: Substitute parsley with fresh basil or cilantro for a new herbaceous twist that brightens the dish beautifully.
- Citrus Zest: Stir in a tablespoon of lemon or lime juice just before serving to add a refreshing zing that cuts through the richness of the sauce.
These variations can transform your Shrimp Boil Pasta experience, allowing you to enjoy it in multiple delicious ways!
Shrimp Boil Pasta Recipe FAQs
What type of shrimp should I use for Shrimp Boil Pasta?
Absolutely! I recommend using medium-sized shrimp, peeled and deveined for convenience. Fresh shrimp is ideal, but if you are using frozen, ensure they’re completely thawed and patted dry before adding them to the dish. This will help achieve that perfect texture and flavor!
How long can I store leftover Shrimp Boil Pasta?
Very! You can store leftover Shrimp Boil Pasta in an airtight container in the refrigerator for up to 3 days. For optimal freshness, I suggest consuming it within this timeframe. Just make sure to reheat it gently on the stove to maintain the creamy texture.
Can I freeze Shrimp Boil Pasta?
Definitely! To freeze Shrimp Boil Pasta, allow it to cool completely. Then, transfer the pasta into a freezer-safe container or resealable freezer bag. It can be stored in the freezer for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge before reheating on low heat with a splash of chicken broth or cream to restore its creaminess.
How can I prevent the shrimp from being rubbery in my pasta?
Great question! The key to perfectly cooked shrimp is to keep a close eye on them as they cook. Remove them from the heat as soon as they turn pink and opaque, typically around 4-5 minutes. This helps retain their tender, juicy texture. Remember, they’ll continue to cook slightly from residual heat, so it’s better to err on the side of undercooking a bit.
Can I make this dish gluten-free?
Absolutely! To make your Shrimp Boil Pasta gluten-free, substitute the all-purpose flour with cornstarch for thickening and use gluten-free pasta instead. Check labels on all other ingredients, particularly the sausage, to ensure they’re gluten-free. You can still achieve a deliciously creamy sauce without gluten!
Is Shrimp Boil Pasta pet-friendly?
No, shrimp and certain spices (like Old Bay) can be harmful to pets. It’s best to keep this dish to human consumption only. If you have pets, ensure they’re provided with pet-friendly snacks instead!
Savory Shrimp Boil Pasta – Your New Favorite Comfort Dish
Ingredients
Equipment
Method
- In a large pot of salted boiling water, cook the pasta according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet over medium heat, add the extra-virgin olive oil and sliced sausage. Sauté for about 3-4 minutes, or until they're browned and fragrant.
- Toss in the medium shrimp, minced garlic, diced onion, and red bell pepper. Cook until the shrimp are pink and opaque, around 4-5 minutes.
- Sprinkle flour over the sausage and shrimp mixture. Gradually add in the chicken broth and half-and-half, mixing until smooth. Season with Old Bay and stir in corn, simmering for about 5 minutes until slightly thickened.
- Gently mix the cooked pasta into the sauce, tossing to ensure every strand is fully coated. Garnish with freshly chopped parsley before serving.