Shrimp and Pasta With Creole Cream Sauce

Shrimp and Pasta With Creole Cream Sauce

Spicy Creole flavors meet a thick and creamy sauce in this family-friendly seafood recipe.

Southern Living FEBRUARY 2005

  • Yield: Makes 4 to 6 servings
  • Cook time:18 Minutes
  • Prep time:10 Minutes


  • 1 1/2 pounds unpeeled, medium-size fresh shrimp*
  • 2 teaspoons Creole seasoning
  • 12 ounces uncooked penne pasta
  • 2 tablespoons butter or margarine
  • 4 green onions, sliced
  • 2 garlic cloves, minced
  • 1 1/2 cups whipping cream
  • 1 teaspoon hot sauce
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup (2 ounces) freshly grated Parmesan cheese


Peel shrimp, and devein, if desired. Toss shrimp with Creole seasoning; set aside.

Prepare pasta according to package directions; drain. Keep warm.

Melt butter in a large skillet over medium-high heat; add shrimp, and cook, stirring constantly, 5 minutes or just until shrimp turn pink. Remove shrimp from skillet. Add green onions and garlic to skillet; sauté 2 to 3 minutes or until tender. Reduce heat to medium; stir in cream and hot sauce. Bring to a boil; reduce heat, and simmer, stirring constantly, 8 to 10 minutes or until sauce is slightly thickened. Stir in shrimp and parsley. Toss with pasta. Sprinkle evenly with cheese. Serve immediately.

*1 1/2 pounds frozen shrimp, thawed, may be substituted.


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Shrimp and Pasta With Creole Cream Sauce recipe