Spicy Creole Shrimp With Pasta Recipe 455 Food

CREOLE SHRIMP PASTA

Steps:

• Peel and devein shrimp; rinse and pat dry with paper towel
• Sprinkle one tablespoon of Creole seasoning over shrimp; set aside
• In a large stockpot, add oil, chopped onions, celery and bell peppers; cook for 5-8 minutes, or until onions become translucent; add garlic to mixture; combine well
• Add tomatoes, water, paprika and bay leaves to stockpot; bring to boil
• Using a potato masher, mash down the tomatoes; reduce heat to medium low, cover and allow to cook for 10-15 minutes or until tomatoes begin to thicken
• In a separate pan, bring water to boil for pasta
• Add seasoned shrimp to tomato mixture; cover;
• Continue to cook pasta according to directions; drain pasta and plate
• Spoon shrimp and Creole sauce over cooked pasta; garnish with parsley and serve

SPICY CREOLE SHRIMP WITH PASTA RECIPE - (4.5/5)

Steps:

• 1. Take half the shrimp shells and combine with the stock and let simmer at least 10 minutes or until you finish the recipe. 2. Strain and set aside. Boil the pasta according to package directions in highly salted water. Drain without rinsing, and set aside. 3. Combine the Old Bay, thyme, cayenne, a few cranks of black pepper and shrimp in a bowl, then toss to coat. 4. Heat the oil in a heavy large skillet over high heat until a sprinkle of water dances on the surface. Add the shrimp and cook until just pink, about two minutes. Remove with a slotted spoon or tongs to a bowl. 5. Lower the heat to medium and add the butter. Once it melts, add onion and garlic and sauté until softened, about three minutes. 6. Add the Worcestershire sauce, lemon juice, the stock and white wine and reduce briefly, about five minutes. 7. Taste, adding salt if needed. Add shrimp and sauté for about a minute. 8. Transfer shrimp and sauce to large bowl filled with prepared pasta, toss with parsley.

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.

SPICY SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
• Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
• Let the mixture simmer for 30 minutes, stirring occasionally.
• Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

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.

SPICY SHRIMP CREOLE

Steps:

• In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired.

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.

SPICY CREOLE SHRIMP

Steps:

• Combine first 8 ingredients in a large bowl.
• Add shrimp and toss to coat.
• Melt 3 T.
• of the butter in a large skillet over medium heat.
• Add Worcestershire, lemon juice and garlic and saute about 2 minutes.
• Add shrimp and saute until opaque.
• Add remaining butter slowly until melted.
• Transfer shrimp to serving plate and pour sauce over.

SPICY SHRIMP PASTA (CREAM SAUCE)

Steps:

• While making the sauce, cook the pasta.
• Put olive oil in sauce pan and let it heat up.
• Then add 2 cloves of garlic and shrimp.
• Saute for about 2 minutes.
• Then add cream, chili powder, cayenne pepper, pepper flakes and salt.
• Bring to a boil, and then put heat to medium high.
• Combine milk and flour and mix well until there are no lumps.
• Add into the sauce to thicken and let boil again.
• Simmer for about 3-5 minutes, or until your pasta is done.

SPICY SHRIMP AND PASTA

Steps:

• Cook linguine according to package directions; keep warm.
• Peel and devein shrimp; set aside.
• Melt butter in a large electric skillet set on medium temperature.
• Add onions and garlic to skillet; saute until tender.
• Stir in cajun or creole seasoning; cook, stirring constantly for 1 minute.
• Stir in shrimp and saute until barely pink.
• Add heavy cream; reduce heat to medium low, and simmer for 3 minutes, stirring often.
• Stir in linguine, parmesan cheese, and crushed red pepper, cook mixture, stirring gently, until thoroughly heated.
• Stir in parsley; serve immediately.

PEEL-AND-EAT SHRIMP WITH SPICY CREOLE SAUCE

Steps:

• In a large bowl combine paprika, salt, pepper, garlic powder, oregano, onion powder, cayenne and thyme; mix to combine.
• Add in the unpeeled, uncooked shrimp and toss to coat.
• In a large skillet melt 4 tablespoons butter over medium heat.
• Add in Worcestershire sauce, lemon juice and garlic; saute until garlic is tender (about 2 minutes).
• Add in the seasoned shrimp and saute until opaque in the center (about 3 minutes).
• Add in remaining 4 tablespoon butter and stir until melted.
• Transfer the shrimp to a large bowl.
• Pour sauce from skillet over the shrimp and serve.

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.