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 
Ingredients:
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

Directions:
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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