Shrimp and Pasta With Creole Cream Sauce
"From Southern Living."
- Ready In:
- 48mins
- Serves:
- Units:
Nutrition Information
8
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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
- 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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RECIPE MADE WITH LOVE BY
@ratherbeswimmin
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@ratherbeswimmin
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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.
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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 :)
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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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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.
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