I can never get too much of this favorite seafood and I like it cooked all kinds of different ways. From shrimp cocktail, a bisque, stir-fry or in a rich creamy pasta dish. I like it grilled, roasted or even boiled in a good broth. Once in awhile I do like to indulge in a recipe like this and this time I have kicked up the flavor by using creole seasoning and hot sauce. Not heart healthy but delicious; you could substitute the whipping cream for milk, evaporated milk or half and half.
Shrimp and Pasta in a Creole Cream Sauce
- 1-1/2 lbs. large, unpeeled shrimp
- 2 tsp. creole seasoning
- 12 oz. uncooked pasta of your choice, penne or cavatappi are favorites
- 2 tbsp. butter
- 4 green onions, sliced
- 2 garlic cloves, minced
- 1-1/2 to 2 cups whipping cream
- 1 tsp. hot sauce such as Sriracha
- 1/3 cup parsley, minced and divided
- 1/2 cup (or more) Parmesan cheese, shredded
- freshly ground black pepper (optional)
If needed peel the shrimp and devein. Toss the shrimp with the creole seasoning and set aside.
Prepare pasta according to package directions, drain and save a little of the pasta water; keep warm.
Melt the butter in a large skillet over medium heat. Add shrimp and cook, stirring constantly, 5 minutes or until the shrimp curl up and turn pink. Remove and keep warm. Add the onions and garlic and saute a couple of minutes. Reduce heat, stir in cream and hot sauce.
Bring to a boil, stirring constantly for about 8-10 minutes or until sauce thickens slightly. Stir in shrimp and 1/4 cup parsley. Toss with pasta and sprinkle with cheese; toss again. Add remaining parsley for garnish and pepper if desired.
Recipe by cookingwithauntjuju.com
See also Shrimp and Pasta in a Tomato Cream Sauce; and I need to post Shrimp and Pasta Primavera and Tomato Cream Pasta Sauce.