Shrimp and Pasta With Creole Cream Sauce

Submitted by ratherbeswimmin

"From Southern Living."

 

• Ready In: 48mins
• Ingredients: 10
• Serves: 4-6

ingredients

• 1 1⁄2 lbs unpeeled medium raw shrimp (or frozen shrimp, thawed)
• 2 teaspoons creole seasoning
• 12 ounces uncooked penne pasta
• 2 tablespoons butter or 2 tablespoons margarine
• 4 green onions, sliced
• 2 garlic cloves, minced
• 1 1⁄2 cups whipping cream
• 1 teaspoon hot sauce
• 1⁄4 cup fresh parsley, chopped
• 1⁄2 cup freshly grated parmesan cheese

directions

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.

Reviews

[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!

 

[CruellaDeVille]

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.

 

[Elainia]

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 :)

 

[LW Taylor]

This sounded so good I couldn't wait to try it...made the mistake of using fat free half and half, which seemed to curdle or SOMETHING once it got hot...no one to blame but myself cause I should have followed the recipe exactly the first time I made it. The sauce looked so unappetizing, I added a can of cream of chicken soup to it, to thicken it up and smooth it out. Next time, I'll use the whipping cream as stated.

 

[Rita G.]

I used Fat Free 1/2 and 1/2 instead of heavy cream to cut down on the fat and cholestrol. It was delicious. Would add a little more hot sauce next time.