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
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!
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