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Creole Shrimp Pasta Recipe

Creole Shrimp Pasta Recipe

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. YIELD: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


  • 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.

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.

Reviews for Creole Shrimp Pasta

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PrplMonky5 User ID: 6612040 261999
Reviewed Mar. 2, 2017

"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."

Hannah0418 User ID: 1795891 115495
Reviewed Sep. 16, 2013

"Good. Simple. Nice flavour."

mjensen09 User ID: 6562431 120192
Reviewed May. 6, 2013

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

Lina233 User ID: 7119680 115494
Reviewed Apr. 20, 2013

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

gingermae5 User ID: 3140409 125991
Reviewed Mar. 18, 2013

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

WhitneyR User ID: 5277252 151842
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!"

amcoffeebean User ID: 3469687 196535
Reviewed Sep. 16, 2012

"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."

RLSM User ID: 5781736 120191
Reviewed Jul. 23, 2012

"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 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."

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