- 12 ounces uncooked penne
- 1 (14-ounce) package low-fat smoked sausage
- 2 cups chicken broth
- 2 cups frozen corn kernels
- 2 pounds peeled and deveined shrimp
- 1 bunch green onions, sliced
How to Make It
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."