Creole Shrimp Pasta Recipe
- 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
- 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.
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.
Reviews for Creole Shrimp Pasta
"Good. Simple. Nice flavour."
"Yummy!! I add a can of mushrooms for a little more substance. Make it...you'll love it!"
"We love this! We make it about three times a month."
"My family loved this meal. My daughter asked if we could have it again tomorrow."
"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!"
"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."
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.