Shrimp and Pasta With Creole Cream Sauce

READY IN: 48mins
Recipe by ratherbeswimmin

From Southern Living.

Top Review by Paula5

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!

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.

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