Washington Post.
Ingredients
Salt
8 ounces angel hair pasta
2 teaspoons extra-virgin olive oil, plus more for tossing with pasta
6 ounces andouille sausage, or other smoked sausage, sliced 1/4-inch thick
6 ounces peeled, deveined medium (41-50 count) shrimp, tail shell off, thawed if frozen
1 1/2 cups whole kernel corn, thawed if frozen
2 tablespoons Cajun or Creole seasoning blend
2 tablespoons sliced scallions (1 large), plus more for garnish
1 tablespoon fresh flat-leaf parsley, or 1 teaspoon dried
1 tablespoon minced garlic (3 medium cloves)
1 1/2 cups heavy cream
2 teaspoons crushed red pepper flakes
1 1/2 teaspoons ground cumin
1/4 cup (about 1 ounce) grated Parmesan cheese
Instructions
1. Bring a medium saucepan of salted water to a boil, add the pasta and cook at a boil for about 2 minutes, just until pasta is soft and pliable. Drain and toss with a little olive oil.
2. In a large saute pan over medium-high heat, heat the 2 teaspoons of oil until shimmering. Add the sausage and cook until browned, about 5 minutes. Add the shrimp and cook until just turning pink at the edges, about 1 minute. Add the corn, seasoning, scallions, parsley and garlic and stir to combine. Cook, stirring occasionally until the scallions begin to soften, about 2 minutes.
3. Add the cream and bring just to a boil. Reduce the heat to medium-low and add the cooked pasta, red pepper flakes and cumin. Stir to combine and simmer about 1 minute.
4. Remove the pan from the heat, add the Parmesan and stir to combine. The sauce will be thick.
5. Spoon the pasta into four shallow bowls. Sprinkle with sliced scallions, if desired.
NOTE: If making with chicken: Position a baking rack in the middle of the oven and preheat to 425 degrees. In a shallow container or plate, stir together 1/2 cup panko and 1/2 cup (2 ounces) coarsely grated Parmesan cheese until combined. Rub 1 tablespoon Creole, or stone-ground, mustard all over 2 boneless skinless chicken breasts (about 8 ounces each), then coat the chicken on both sides with the panko-cheese mixture, pressing the mixture to adhere. Grease a large, rimmed baking sheet with vegetable oil. Place the chicken on the sheet and roast for about 20 minutes until the chicken is browned and cooked through. Cut the chicken diagonally and place several pieces on top of the pasta.