Creole Shrimp Pasta Recipe
Creole Shrimp Pasta Recipe photo by Taste of Home

Creole Shrimp Pasta Recipe

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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
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 15 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1-2/3 cups: 497 calories, 19g fat (7g saturated fat), 121mg cholesterol, 1129mg sodium, 60g carbohydrate (4g sugars, 3g fiber), 23g protein


  1. 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.
  2. Stir in the cream, lemon juice, Worcestershire sauce, Cajun seasoning, hot sauce and pepper. Drain pasta, reserving 3/4 cup cooking liquid. Add reserved cooking liquid to pan. Cook and stir for 6-8 minutes or until shrimp turn pink. Add pasta and toss to coat. Yield: 6 servings.
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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Reviewed Sep. 16, 2013

"Good. Simple. Nice flavour."

Reviewed May. 6, 2013

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

Reviewed Apr. 20, 2013

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

Reviewed Mar. 18, 2013

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

Reviewed Oct. 10, 2012

"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!"

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