Pasta with Shrimp, Sausage, and Corn |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
12 ounces uncooked penne |
1 (14-ounce) package low-fat smoked sausage |
2 cups chicken broth |
2 cups frozen corn kernels |
2 pounds peeled and deveined shrimp |
1 bunch green onions, sliced |
Directions:
1. Cook pasta in boiling salted water according to package directions; drain. Transfer to a large serving bowl, set aside, and keep warm.
2. Cook sausage in a large nonstick skillet 5 minutes or until browned. Stir in broth and corn. Bring to a boil; reduce heat and simmer 5 minutes or until corn is crisp-tender.
3. Stir in shrimp; cover and cook 2 to 4 minutes or until shrimp are done. Remove from heat and stir in green onions. Toss shrimp mixture and pasta to combine.
4. The Case for Wine: Carlos Kainz owns and manages Dulces Latin Bistro in Seattle, Washington, along with his wife, chef Julie Guerrero. Kielbasa sausage dominates the flavors in this recipe. A good match is Voss Vineyards Shiraz Napa Valley ($20). The Californian Syrah is opulent with notes of plum and licorice that marry well with Polish sausage.
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