Pasta With Shrimp, Sausage, And Corn – a delicious recipe with penne, sausage, chicken broth, corn, shrimp, green onions. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
["Cook pasta in boiling salted water according to package directions; drain. Transfer to a large serving bowl, set aside, and keep warm.", "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.", "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.", "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."""]
536
kcal
Calories
6
g
Fat
25
g
Carbs
95
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 12 ounces uncooked penne, 1 (14-ounce) package low-fat smoked sausage, 2 cups chicken broth, 2 cups frozen corn kernels, and more.
Yes, Pasta With Shrimp, Sausage, And Corn falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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