Shrimp and Pasta With Creole Cream Sauce

Total Time
Prep 30 mins
Cook 18 mins

From Southern Living.

Ingredients Nutrition


  1. Peel and devein shrimp; toss shrimp with creole seasoning; set aside.
  2. Cook pasta according to the package directions; drain and keep warm.
  3. In a large skillet over med-high heat, melt the butter.
  4. Add in shrimp; stir/saute 5 minutes or until shrimp turn pink.
  5. Remove shrimp from skillet; add green onions and garlic to skillet; stir/saute 2-3 minutes or until tender.
  6. Lower heat to medium; stir in cream and hot sauce.
  7. Bring to a boil; lower heat and simmer, stirring constantly 8-10 minutes or until sauce is slightly thickened.
  8. Stir in shrimp and parsley.
  9. Toss with pasta.
  10. Sprinkle with parmesan cheese and serve.


Most Helpful

You could serve this to anyone -- from the queen to your favorite neighbors -- and get praise. Just yummy. I changed it a bit. First off, I used thawed, frozen, boiled shrimp, and skipped the 5 minutes of sauteeing in the butter -- just went right to the green onions and garlic stage. Then, instead of whipping cream, I used evaporated skim milk and just cooked it a tad longer at very low heat to get it to thicken. Added the pre-cooked shrimp that had been resting in the creole seasoning in step 8 and heated everything really well. It came out beautifully, and cut the fat and calories, too. Great recipe!

Paula5 February 10, 2006

A local restaurant near us has this recipe but with crab claw, scallops and langostinos. I made this just as written and it's awesome, just as good as the restaurant version. I may, for special occasions search out crab claws and scallops to add.

CruellaDeVille October 12, 2009

Oh this was fabulous. Like cajun alfredo. Had to make one minor adjustment because I didn't have hot sauce (where did it go? It was there yesterday!!) and instead added a little creole seasoning right to the cream sauce. Mmmmmm!! Delish! Thank you :)

Elainia July 19, 2008

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