Ingredients
- 1-1/2 lbs. unpeeled, medium-size raw shrimp
- 2 tsp. Creole seasoning
- 12 oz. uncooked penne pasta
- 2 tbsp. butter
- 4 green onions, sliced
- 2 garlic cloves, minced
- 1-1/2 cups whipping cream
- 1 tsp. hot sauce
- 1/4 cup chopped fresh parsley
- 1/2 cup (2 oz.) freshly grated Parmesan cheese
Preparation
Step 1
Peel shrimp, and devein, if desired. Toss shrimp with Creole seasoning; set aside. Prepare pasta according to package directions; drain. Keep warm.
Melt butter in a large skillet over medium-high heat; add shrimp, and cook, stirring constantly, five minutes or just until shrimp turn pink. Remove shrimp from skillet. Add green onions and garlic to skillet; saute 2 to 3 minutes or until tender. Reduce heat to medium; stir in cream and hot sauce. Bring to a boil; reduce heat, and simmer, stirring constantly, 8 to 10 minutes or until sauce is slightly thickened. Stir in shrimp and parsley. Toss with pasta. Sprinkle evenly with cheese. Serve immediately.
Sprinkle shrimp with 2 tsp. of Creole seasoning and set aside while preparing your veggies.
Four, maybe five green onions
And, this little clove of garlic was riding piggy-back on the large one so he's just a little bonus.
Already looking like a dish that's right up my alley.
I got the parsley ready, too.
And, I need to get the penne boiling, too.
Finally, it's time to cook. Melt two tablespoons of butter in a skillet.
Cook the shrimp in the melted butter for about five minutes. They'll curl up and turn pinkish-orange.
Yummy! Maybe I'll just stop at this point and start eating. But, I've invested too much effort in chopping those veggies so I'll guess I'll keep going. Remove the shrimp from the skillet and set aside while you prepare the sauce. You don't want to overcook your shrimp. They'll have the texture of a rubber band.
At this point, I had to add another tablespoon of butter. My skillet was too dry to cook the onions and garlic without burning. You can decide how much fat you have left to cook your veggies. I think a little olive oil would have worked well, too. I cooked these for a few minutes until they were soft.
I added the cream and hot sauce and cooked on medium-low for about ten minutes until the sauce thickened.
I returned the shrimp and the juice drippings back into the skillet.
There's the parsley livening up the place.
And, finally, the cooked drained pasta was added and everything was mixed together. Another confession, my husband and I do not eat Parmesan cheese sprinkled on pasta. We only eat it cold on Caesar salad so I didn't include it here. But, if you're a cheese lover, you'll want to add it now.
This dish was everything I dreamed about and more. After tasting it, I did go back and sprinkle a little extra Creole seasoning on top and that made it perfect for my taste buds. This is the perfect dish for a romantic dinner for two. I ate mine alone with the sound of a video game blasting in the background. Kids?!?
Enjoy!