 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
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. âMelissa 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 |
Directions:
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. 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.
|
|