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
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
Reviews
We didn't really like this very much. The "sauce" was very thin. I listened to one of the other reviewers that the Cajun seasoning wasn't needed, so I only put a bit of it in... but then we found that the dish lacked flavor. I did try adding in the correct amount of Cajun seasoning it called for, but we still couldn't taste much flavor. I wound up putting a bunch more Old Bay in it (the seafood seasoning we used). I'm not sure I'd make this again. I'm sure others would like this dish, but we like our seafood flavors bold, and this was just way too subtle.
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.