Time for me to share another recipe with you guys. It’s been a while since I had really made a new recipe, and this one technically isn’t “new” to us – I’ve made it a few times now. But it’s one I definitely enjoy.
Creole Shrimp Pasta (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
Directions:
- 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.
Recipe Source: Taste of Home Simple & Delicious Magazine
Personal Review: Okay, so by the picture this probably doesn’t look like much. But for some reason I thoroughly enjoy it. It’s easy to cook – but you definitely need to watch the timing of everything for this to go as smoothly as possible. Since shrimp doesn’t take that long to cook, I recommend putting the water on to boil before you chop up the onions just so that you aren’t standing around waiting for the pasta to finish cooking (like I was the first time I made this!). Also another thing that I found out the hard way – if you do not like a lot of spice do not under any circumstances use Habanero hot sauce! Yes, I did this the first time I made this (on accident – Nathan has a huge selection of hot sauces and I picked up the wrong one by mistake), and yes, I completely 100% regretted it – I think my mouth was on fire for two days. The next time I made this I used regular hot sauce and it came out much milder 🙂 I think our only complaint about this meal is that it doesn’t seem very filling. Of course I wasn’t all that prepared and didn’t have a salad or a side dish to go with this, so I think that if you served it with a salad and garlic bread it would make a much better meal.
Overall, I would definitely recommend this recipe. If you are afraid of the spice level, for sure play around with the amount of spice/hot sauce you use. It’s also very easy to make and comes together quickly for a weeknight meal.
