Shrimp And Pasta With Creole Cream Sauce Food

CREOLE SHRIMP PASTA

Steps:

• 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.

CREAMY SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
• Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

CREOLE PASTA WITH SAUSAGE AND SHRIMP

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute the onion, celery, peppers, green onions and garlic in 2 tablespoons butter until tender. Stir in the cream, wine, Creole seasoning, salt, pepper flakes and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened., In another large skillet, saute sausage and shrimp in remaining butter for 5-6 minutes or until shrimp turn pink. Drain fettuccine; toss with vegetable mixture, tomatoes and sausage mixture.

SHRIMP AND PASTA WITH CREOLE CREAM SAUCE

Steps:

• Peel and devein shrimp; toss shrimp with creole seasoning; set aside.
• Cook pasta according to the package directions; drain and keep warm.
• In a large skillet over med-high heat, melt the butter.
• Add in shrimp; stir/saute 5 minutes or until shrimp turn pink.
• Remove shrimp from skillet; add green onions and garlic to skillet; stir/saute 2-3 minutes or until tender.
• Lower heat to medium; stir in cream and hot sauce.
• Bring to a boil; lower heat and simmer, stirring constantly 8-10 minutes or until sauce is slightly thickened.
• Stir in shrimp and parsley.
• Toss with pasta.
• Sprinkle with parmesan cheese and serve.

CREOLE CREAM SAUCE

Steps:

• Melt butter in skillet over medium-low heat.
• Add garlic and cook, stirring, about 1 minute.
• Add flour, and whisk until blended.
• Add milk gradually, whisking until incorporated.
• Add seasonings and stir.
• Turn heat to medium and cook, stirring constantly, until mixture thickens.
• Add tomatoes and salt, and reduce to simmer for 10 minutes, stirring occasionally.
• Stir in lime juice before serving.

CREAMY CREOLE SHRIMP AND SPINACH PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
• Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
• Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.

CREAMY CREOLE SHRIMP AND CHICKEN OVER PENNE

Steps:

• Heat 1 tsp olive oil in a large skillet over Medium heat (You will need a pan big enough to add an entire jar of Alfredo sauce plus the shrimp and chicken).
• Add shrimp and saute until pink. (You can season the shrimp with Creole seasoning for more heat if you like). When pink and firm, remove from pan and set aside.
• Heat 1 tsp olive oil in the same large skillet over Medium/High heat.
• Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside.
• In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat.
• Add green onions, diced tomatoes, 2 tsp Creole seasoning and garlic powder. Cook for 5-7 minutes until a there is a good amount of liquid in the pan from tomatoes.
• Add Alfredo sauce to tomato mixture and stir to combine.
• Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine.
• Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes.
• While sauce is heating, cook Penne according to the directions on the box.
• When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.