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Creole Shrimp Pasta

Creole Shrimp Pasta
Having grown up in Louisiana, we love the fresh Gulf shrimp season. Tossed with a spicy Creole sauce, this pasta dish pays homage to the bounty of the bayou. —Melissa Cox, Bossier City, Louisiana
6 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

  • 1 package (16 ounces) penne pasta
  • 1 large red onion, finely chopped
  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 pound uncooked large shrimp, peeled and deveined
  • 2 tablespoons seafood seasoning
  • 1/4 cup heavy whipping cream
  • 2 tablespoons lemon juice
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon Louisiana-style hot sauce
  • 1/4 teaspoon pepper

Directions

  • Cook pasta according to package directions. Meanwhile, in a Dutch
  • oven, saute onion in butter and oil until tender. Add garlic; cook 1
  • minute longer. Sprinkle shrimp with seafood seasoning; add to pan.
  • Stir in the cream, lemon juice, Worcestershire sauce, Cajun
  • seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup
  • cooking liquid. Stir reserved cooking liquid into pan. Cook and stir
  • for 6-8 minutes or until shrimp turn pink. Add pasta and toss to
  • coat. Yield: 6 servings.
© Taste of Home 2013

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Creole Shrimp Pasta (continued)

Nutrition Facts: 1-2/3 cups equals 497 calories, 19 g fat (7 g saturated fat), 121 mg cholesterol, 1,129 mg sodium, 60 g carbohydrate, 3 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013