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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
  • Total Time
    Prep: 25 min. Cook: 15 min.
  • Makes
    6 servings

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

  • 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. Add reserved cooking liquid to pan. Cook and stir for 6-8 minutes or until shrimp turn pink. Add pasta and toss to coat.
Nutrition Facts
1-2/3 cups: 497 calories, 19g fat (7g saturated fat), 121mg cholesterol, 1129mg sodium, 60g carbohydrate (4g sugars, 3g fiber), 23g protein.

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