Search This Blog

Monday, April 16, 2012

Creole Shrimp Pasta

It's definitely not the prettiest pasta... nor was it the tasty one ever, but it was good.  And good is worth posting.  At least that's what I believe.  They can't all be winners, right?  This was good, like I said, it just wasn't a "Wow" dish.  It was a bit too salty for my taste and I don't know if I just added too much salt or the spices I used had too much salt already in them.  Either way, it was salty and I have cut the regular salt completely out of the recipe.  You can always add some later :)

Creole Shrimp Pasta
Adapted from Simple and Delicious
Printable Recipe 
1/2 lbs frozen shrimp (I used small shrimp), deveined, peeled and tails removed
1/2 teaspoon seafood seasoning
1/4 teaspoon garlic powder
10 oz penne pasta
1 small shallot, finely minced
2 teaspoons olive oil
3 Tablespoons heavy cream
1 Tablespoon lemon juice
1 Tablespoon Worcestershire sauce
2 teaspoons Cajun seasoning
2 teaspoons Louisiana hot sauce

Place the shrimp in a bowl or shallow dish.  Add the seafood seasoning and garlic powder; toss to coat.  Set aside.

Cook pasta according to package directions.  Drain, reserving 1/4 cup of the pasta water.  Set aside.

In a skillet, over medium heat add the olive oil and shallots.  Cook the shallots until softened, about 5 minutes.  Do not let them burn.  Add the cream, lemon juice, Worcestershire, Cajun seasoning and hot sauce.  Stir to combine.  Reduce heat to low and simmer for 2 minutes.  Add the shrimp and simmer until the shrimp is pink and warmed through, about 5 minutes.  Toss with cooked pasta.  Add reserved pasta sauce to thin out the sauce if necessary.  Serve immediately.  Enjoy!

One Year Ago:  Chorizo and Goat Cheese Pizza
Two Years Ago:  Buttermilk Marinated Pork Chops w/South Carolina Mustard Sauce


Becki's Whole Life said...

Thats funny, we had shrimp last night and I did a marinade with creole seasoning and I thought it was a bit salty, too. I figured I should check but I bet there is a decent amount of salt in the creole seasoning. This still looks yummy - lots of good flavors!

StephenC said...

Seems like some of the seasonings were maybe salt-heavy?

Mary said...

This ingredients sound great together, I wonder if the Creole seasoning is to blame? I wouldn't have expected it to be all that salty. I love shrimp and pasta though, so it appeals to me!

Andrea the Kitchen Witch said...

We don't eat much creole food at all. I don't know why, it's usually so tasty! So even though this isn't a WOW I think I'll still try it, with less salt :) And whats up w the over salting? I killed a few things last week due to over salting. Hate it when that happens LOL :)

Yenta Mary said...

It's hard to go wrong with shrimp and pasta! It looks delicious, and the warning about the salt is noted. I like it when the saga behind a dish is offered, which is why I told about my three attempts to bake hamantaschen last year; cooking is an art, and it's fun. Just 'cause it doesn't always work as planned doesn't mean you can't still enjoy yourself and then revise!

Big Dude said...

My SIL had a Creole shrimp dish the other day and I though it was awesome - after she ate the shrimp I drank the sauce. I'd love to have the recipe for it.

Dom at Belleau Kitchen said...

ahh but its nice for us Brits to have some intriguing flavours to play with... lovely stuff!

Angie's Recipes said...

This would certainly make a wonderful everyday meal!

Pam said...

It looks rich and creamy. It's too bad it was a little too salty for your tastes.

Candace said...

Cajun/Creole Seasoning is typically very salty. I've had more than one dish that turned out less than stellar due to too much salt. I think the shrimp pasta looks and sounds delicious though so I'm glad you shared it. Reminds me of home!

Chris said...

Well they can't always be homeruns, right?

Lilli said...

this looks really good and very simple. Must try !!