Spaghetti with Fresh Corn, Andouille and Shrimp
This is a light, quick, and fresh way to use up the last of summer's corn.
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 onion, cut into half-moons
- 1 cubanelle pepper, diced
- 3 cloves garlic, sliced
- 1- pint small okra, sliced (about 3/4-1 cup)
- 1/2 lb chicken andouille, sliced into coins
- 12 oz large shrimp, defrosted if frozen, peeled
- 3 ears' worth of corn kernels
- 1/1-1 tablespoon Creole seasoning
- 3/4 lb spaghetti
- Parmesan optional
Instructions
- Cook spaghetti to package instructions.
- Meanwhile, heat the butter and oil in the pan. (You might want to use less if you are not using chicken andouille) Add the onion, pepper, garlic, and okra. Saute until the onion is translucent, about 5 minutes, add the sausage and cook until lightly browned.
- Add the shrimp, corn kernels (and any juices from the cob you can get!), and saute until the shrimp is cooked through about 5 minutes.
- Drain the pasta and add to the pan, toss to evenly distribute all ingredients. Sprinkle with parm (optional) and toss again. Serve immediately.
Notes
The leftovers reheated surprisingly well in a skillet the next day.