“My Mom actually sent me this recipe one day. We had such fun enjoying a Seafood Boil on our trip to Seattle. This is a great way to have some of those flavors at home in a bit more manageable way. Feel free to adjust the spice to your own taste.” – April Ferre
Shrimp Boil Scampi
Ingredients
- 6 to 8 Cups Salted Water
- 6 Ounces Spaghetti Uncooked
- 4 Ounces Small Red Potatoes In 1/2-Inch Cubes
- 1/2 Cup Butter
- 6 Ounces Andouille Sausage Sliced
- 1/2 Pound Medium Shrimp Peeled & Deveined
- 3/4 Cup Corn
- 4 to 5 Cloves Garlic Minced
- 1 Teaspoon Cajun Seasoning Or to Taste
- 6 Tablespoons Dry White Wine
- 1 Tablespoon Hot Sauce Optional
- 1/4 Cup Fresh Parsley Chopped
Instructions
- In a large Dutch oven, bring salted water to a boil and add pasta. Cook until pasta is done to your liking. Remove pasta to a colander; do not discard water.
- Add potatoes and cook until just tender. Remove to a bowl and set aside.
- Reserve 1 cup cooking water and discard the rest.
- While pasta and potatoes are cooking, in a separate Dutch oven, melt 3 tablespoons butter and brown sausage, stirring occasionally.
- Add shrimp and cook until shrimp are almost cooked through (do not overcook.) Transfer sausage and shrimp to bowl with potatoes.
- Add remaining butter to the drippings over medium heat. When melted, add corn, garlic and Cajun seasoning. Cook for 2 to 3 minutes, stirring often.
- Add white wine and continue to cook until reduced by about half. Add cooking water and hot sauce. Taste and adjust seasoning as necessary. Simmer until sauce thickens.
- Add pasta and toss until well coated. Add potatoes, sausage, shrimp and parsley and toss until well combined.
- Serve with crusty bread. Recipe may be doubled.
2026 Adapted Recipe – April Ferre – Adapted from Southern Living