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
- 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
- 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.
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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