Succotash? Pasta? Seafood? All in one dish? What more could you ask for?

“Creamy succotash pasta? What is that ? — you’re reading the title right now

Let’s break it down. You know what creamy and pasta mean: a stomach-warming delight. Succotash is vegetable caviar, or lima beans, corn, okra, and tomatoes. Although it’s traditionally a Southern dish, it wasn’t until the age of 16, when visiting family in Virginia, that I finally tasted succotash. .

Usually succotash is a side dish; you would eat it with your main course, or even as a dip with fries. When I came up with this dish, it was because I wanted to find a way to clean out the fridge. Every Sunday there was a “Game of Thrones” roommate night, where my roommates and I cooked family-style meals. I decided to take this opportunity to eat the last bits from our fridge. We had all just come from different parts of the country: one was from New England, which in the winter always made corn chowder; the other was from Central America and loved lima bean soup; and there was me , the southerner who makes okra.

Occasionally, we each had a few ingredients left over, but not enough to use in our favorite recipes. Our kitchen was a laboratory and we experimented. One Sunday, I made a creamy corn and tomato dip; this is the dish that finally brought me to pasta. The creaminess of the dip was so good, but having it coated in pasta would make it even better.

It’s that brain child. Succotash pasta is the perfect bowl of creamy noodles, stuffed with vegetables and shrimp.


Succotash Creamy Seafood Pasta

Preparation time: 30 minutes (plus 5 hours if using dried lima beans)

Cooking time: 30 minutes

Servings: 4

  • 1 pound prawns, cleaned and shelled (about 16 prawns)
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon of white pepper
  • 1 teaspoon cayenne pepper or chili flakes
  • 2 tablespoons of butter or neutral oil
  • ½ cup dried lima beans (see below) or 2 cups cooked or canned lima beans, rinsed and drained
  • 2 cups frozen okra, thawed
  • 1 medium onion chopped
  • 4 minced garlic cloves
  • 1¾ cup heavy cream
  • 1½ cups chicken broth or water
  • ½ pound pasta (I used spaghetti)
  • 2 cups corn
  • 1 cup parmesan cheese
  • 1 cup cherry tomatoes (halved, optional)

Prepare the Dry Lima Beans

  1. If using dry lima beans, soak ½ cup of lima beans in 3 cups of water for at least 5 hours, then use the lima beans as directed.
  2. Optional: If desired, you can shell the lima beans after soaking them. Squeeze the lima bean between your index finger and thumb to remove the bean from its shell.

Prepare the okra

  1. Take defrosted okra, sprinkle and mix with a tablespoon of salt.
  2. Let sit in a colander until ready to use. Rinse before use.

Prepare the dish

  1. In a large bowl, combine salt, pepper, onion powder, garlic powder, white pepper and cayenne pepper (or chili flakes). Coat the shrimp and set aside while the pan heats.
  2. Heat a large saucepan or Dutch oven over medium heat. Add 1 tablespoon of butter (or neutral oil).
  3. Add shrimp to pan, cook 2 minutes on each side, remove from pan and set aside.
  4. Add the last tablespoon of butter (or neutral oil), lima beans, okra and chopped onions. Cook for 5-8 minutes.
  5. Add the garlic, 1½ cups heavy cream, chicken broth and pasta (try not to break the pasta). Bring to a boil, cover with a lid and reduce the heat slightly. Cook for 10-15 minutes; pasta should be slightly al dente.
  6. Add the corn and cook for an additional 5 minutes.
  7. Add the final ¼ cup of heavy cream and Parmesan, stir, then add the shrimp.
  8. Cook until sauce thickens and shrimp are heated through, about 4 minutes.

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