The most popular shrimp pasta with a CREAMY parmesan garlic sauce seasoned with Old Bay garlic and thyme.


  • Cavatappi 1 pound
  • Olive oil one tablespoon
  • Smoked andouille sausage thinly sliced, one package (12.8 ounces).
  • Peeled and deveined 1 pound medium Shrimp
  • Old Bay Seasoning, three teaspoons divided
  • 1/4 cup Unsalted Butter
  • Four cloves garlic, minced
  • 2 Tablespoons of all-purpose flour
  • As needed, add more vegetable broth to 1 cup.
  • Half a cup of heavy cream
  • Parmesan cheese, freshly grated, 1/4 cup
  • Half a teaspoon of dried thyme
  • To taste, add Kosher Salt and freshly ground Black Pepper
  • 1 cup frozen, canned, or roasted corn kernels
  • Chop 2 tablespoons of fresh chives


  • Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
  • Over medium heat, heat olive oil in a large pan. Stirring frequently, add sausage, and cook until lightly browned. This should take 3-4 minutes. Set aside and drain any excess fat.
  • Add 1 1/2 teaspoons Old Bay seasoning to the shrimp. Add the shrimp to the pan and cook, stirring frequently, until pink (about 2-3 minutes); set aside.
  • Melt butter in a skillet. Stir frequently while adding the garlic and cooking it for about 1-2 mins. Stir in flour for about a minute until it is lightly browned.
  • Add the remaining 1 1/2 teaspoons of Old Bay seasoning, Parmesan cheese, vegetable broth, and heavy cream. Cook constantly, whisking until the mixture is slightly thickened. This should take about 2-3 minutes. Add more vegetable broth if the mixture becomes too thick. Season with salt and pepper to taste.
  • Add pasta, shrimp, corn, and sausage, and toss gently.
  • Garnish with chives if you wish.

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