Preparation
Step 1
Step 1: Peel and devein 1 lb. jumbo shrimp and place in a bowl. Sprinkle with seafood seasoning and put in the fridge while you make the rest of the recipe. Next, bring a pot of salted water to boil; add 8 ounces of penne pasta and cook per package directions. While the pasta cooks, make the creamy garlic sauce.
Step 2: Melt 1/4 cup butter in a large non-stick skillet over medium heat. Add 1 finely chopped shallot, 2 grated (or minced) garlic cloves, and a pinch of red pepper flakes. Cook for about 2-3 minutes, until the garlic and shallot are tender. Add 1/4 cup flour to the pan and whisk to combine; cook for 1-2 minutes. Add 1 3/4 cup chicken stock and 1/2 cup half and half. Bring to a boil, then lower heat and let the sauce cook until thickened...about 2-3 minutes.
Step 3: Add 2/3 cup shredded parmesan cheese, the zest of one lemon, and 1 tbs. seafood seasoning to the sauce and stir to combine. I used Chef Paul Prudhomme's Seafood Magic. When the pasta is cooked, drain and add to the pan. Give a quick stir to combine and add 2 sliced green onions and 2 tbs. chopped parsley. Stir well to combine; turn off heat.
Step 4: Melt 2 tbs. butter in a non-stick skillet over med-high heat. Add the reserved spiced shrimp to the pan in one layer, and sear on both sides. This will take about 2-3 minutes per side, depending on the size of your shrimp. To serve, spoon some of the creamy pasta into bowls. Top each serving with several seared shrimp and additional lemon zest and parmesan cheese.