SHRIMP AND PASTA WITH CREOLE CREAM SAUCE

By stepjo7269

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

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.

Details

Servings 4

Preparation

Step 1

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