Fettuccine with Shrimp, Sausage and Fresh Corn

Fresh corn is one of my favorite things about summer. My Dad was a full time fire fighter and a part time farmer. I have the best memories of working in the fields with him and eating fresh corn just hours, and sometimes minutes after picking.  

I love to add fresh corn kernels to soups, veggie sides and pastas and this shrimp, sausage and fettuccine dish is one on my all time faves. Fresh kernels are always best, but frozen will do the job in a pinch! I recommend making the savory shrimp broth, but you can substitute with 3 cups of chicken broth.

Shrimp Fettuccine with Sausage and Fresh Corn

Ingredients

Shrimp Broth:

  • 2 lb. large shell-on shrimp
  • 1 Tbsp. olive oil
  • 1 small onion, chopped
  • 1 bulb fennel, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 Tbsp. tomato paste
  • 1 sprig thyme
  • 1 cup San Marzano tomatoes, crushed
  • ½ cup dry white wine

Pasta:

  • 1 lb. fresh chicken sausage
  • 5 cloves garlic, minced
  • 2 cups fresh or frozen corn kernels
  • 12 oz. penne, linguini, or your favorite pasta
  • 3 Tbsp. butter
  • 3 Tbsp. mascarpone cheese
  • 1 tsp red pepper flakes
  • ½ cup basil, chopped

Instructions

  1. Shell and devein shrimp, reserving shells. Use the Rapid Slicer to cut shrimp in half lengthwise and set aside.

 Shrimp Broth:

(if substituting chicken broth for the shrimp broth, skip to step 4)

  1. Heat olive oil in large saucepan over medium high heat. Add onion, fennel, celery and garlic and cook until softened, about 4 minutes.
  2. Add reserved shrimp shells and cook until opaque, about 1 minute. Add tomato paste, thyme, tomatoes, wine and 6 cups of water and bring to a boil. Reduce heat and simmer until flavors meld, about 1 hour. Strain shrimp stock through a fine sieve and discard solids. Note: stock can be made 1 day ahead or frozen for up to a month.

 Pasta:

  1. Remove sausage from casings and sauté in large skillet until browned, 7 – 10 minutes. Add garlic and sauté for 1 minute. Add 3 cups of shrimp stock and bring to a boil over medium high heat. Cook until reduced by two-thirds, 5-7 minutes. Add reserved shrimp and corn, stirring often until shrimp is cooked through, about 6 minutes. Add butter, mascarpone cheese and red pepper flakes and mix until butter and cheese are melted.
  2. Meanwhile, cook pasta in a large pot of salted water until al dente. Drain pasta, reserving ½ cup of pasta cooking liquid.
  3. Add pasta to skillet with shrimp and sauce and toss with pasta cooking liquid until glossy, about 2 minutes.
  4. Top with basil.

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