SHRIMP AND PASTA WITH CREOLE CREAM SAUCE

By

Susan Martin, Birmingham, Alabama, Southern Living, FEBRUARY 2005

View complete recipe

  • 4

Ingredients

  • Preparation:
  • 1 1/2 pounds unpeeled, medium-size fresh shrimp*
  • 2 teaspoons Creole seasoning
  • 12 ounces uncooked penne pasta
  • 2 tablespoons butter or 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 (2 ounces) freshly grated Parmesan cheese
  • ●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, 5 minutes or just until shrimp turn pink. Remove shrimp from skillet.
  • ●Add green onions and garlic to skillet; sauté 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.

Preparation

Step 1

●1 1/2 pounds frozen shrimp, thawed, may be substituted.

View complete recipe