Shrimp and Pasta With Creole Cream Sauce
photo by Alicia M.
- Ready In:
- 48mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 680.38 g unpeeled medium raw shrimp (or frozen shrimp, thawed)
- 9.85 ml creole seasoning
- 340.19 g uncooked penne pasta
- 29.58 ml butter or 29.58 ml margarine
- 4 green onions, sliced
- 2 garlic cloves, minced
- 354.88 ml whipping cream
- 4.92 ml hot sauce
- 59.14 ml fresh parsley, chopped
- 118.29 ml freshly grated parmesan cheese
directions
- Peel and devein shrimp; toss shrimp with creole seasoning; set aside.
- Cook pasta according to the package directions; drain and keep warm.
- In a large skillet over med-high heat, melt the butter.
- Add in shrimp; stir/saute 5 minutes or until shrimp turn pink.
- Remove shrimp from skillet; add green onions and garlic to skillet; stir/saute 2-3 minutes or until tender.
- Lower heat to medium; stir in cream and hot sauce.
- Bring to a boil; lower heat and simmer, stirring constantly 8-10 minutes or until sauce is slightly thickened.
- Stir in shrimp and parsley.
- Toss with pasta.
- Sprinkle with parmesan cheese and serve.
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Reviews
-
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!
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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.
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Tweaks
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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!