kosher salt

1 lb. tripoline pasta or fettuccine

1 tsp. extra-virgin olive oil

2 Andouille sausage links, cut into 1/4" slices

1 lb. medium shrimp, peeled and deveined

3 tbsp. unsalted butter

2 cloves garlic, minced

1 c. diced onion

2 tbsp. all-purpose flour

1 red bell pepper, diced

1 c. low-sodium chicken broth

1 c. half-and-half

4 tsp. Old Bay seasoning

1 c. corn kernels

1/4 c. Freshly Chopped Parsley


  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
  2. Meanwhile, in a large skillet over medium-high heat, warm 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, then transfer to plate with sausage.
  3. 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 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.
  4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.

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