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Creole Shrimp Pasta Recipe

Creole Shrimp Pasta Recipe photo by Taste of Home

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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

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Creole Shrimp Pasta Recipe

Prep: 25 min. Cook: 15 min.

Yield: 6 Servings

25 15 40

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.

Nutritional 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.

Originally published as Creole Shrimp Pasta in Simple & Delicious April/May 2012, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Creole Shrimp Pasta

Creole Shrimp Pasta

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Reviewed on May. 06, 2013 by mjensen09

Yummy!! I add a can of mushrooms for a little more substance. Make it...you'll love it!

Reviewed on Apr. 20, 2013 by Lina233

We love this! We make it about three times a month.

Reviewed on Mar. 18, 2013 by gingermae5

My family loved this meal. My daughter asked if we could have it again tomorrow.

Reviewed on Oct. 10, 2012 by WhitneyR

My husband told me I could make this as often as I want, it was that good! I agree it is delish! I don't think it needs both the seafood seasoning and Cajun seasoning, one or the other would give it plenty of flavor. Great recipe!

Reviewed on Sep. 16, 2012 by amcoffeebean

This will definitely be a keeper for us. I actually got by with 3/4 lb shrimp because that's what we had on hand. It's got heat, but it's not blow-your-head-off heat. It's easy, quick and we almost always have the ingredients on hand. Used bow-ties pasta tho, instead of making trip to store.

Reviewed on Jul. 23, 2012 by RLSM

I would have given this 5 stars but there was a bit too much 'heat' for my palate but my husband really liked it! No red onions so used white...to thicken sauce, sauce 1/4 tsp corn starch mixed with 1/3 cup pasta water and stirred in. I thought 1 Tbs Cajun seasoning was too much while making it and next time I'll cut back on it to see if that takes off some of the heat. Overall very tasty and worth making again.