Monday, July 30, 2007

Creamy Creole Shrimp & Pasta

Sometimes you just have to eat unhealthy food. I mean, who can rely on veggies and spices all the time- sometimes the old standbys of cream and butter just need to shine!!! This is one of those times. I had made this a couple of years ago and my husband Adam begged me to actually write it down. And for once I listened to him- stranger than fiction! But due to all the cream and my already expanding waistline, I haven't actually made it in forever. Adam didn't even remember it- so much for all that begging! It is delicious though, and don't be deceived, it's got a Cajun Kick!

Creamy Creole Shrimp & Pasta

  • 1 Box of Small Pasta
  • 2 Tbsp. Olive Oil
  • 1-2 Tbsp. Butter
  • 1/4 C. Green Onions, chopped
  • 1/4 C. Red (or Orange or Yellow) Pepper, chopped
  • 1 Plum Tomato, chopped
  • 1 Tsp.+ Chili Powder
  • 1/2 Tsp. Garlic Powder
  • Dashes of Parsley, Chipotle Seasoning, Basil, and Cayenne
  • 1/2 Lb. of more Raw Shrimp, cleaned and shelled (about 12 shrimp)
  • 1 Small Can of Mushroom pieces, drained
  • Splash of White Wine
  • 1 to 1/5 C. Heavy Cream
  • Salt & Black Pepper to taste

  1. Boil a pot of water and cook pasta until al dente. When cooked, drain and return to pot, keeping warm.
  2. In a large skillet, heat the oil and butter over medium-high heat. Saute green onions, pepper, and tomato for about 5 minutes.
  3. Add the spices and continue to simmer over medium heat. The tomato will break down and turn into more of a sauce.
  4. Add the shrimp and cook until mostly cooked, turning occasionally.
  5. Add mushrooms and simmer until shrimp are completely cooked through.
  6. Pour in the white wine, enough that the pan bottom is covered in liquid. Simmer until wine reduces some.
  7. Pour in the cream and stir. Simmer over medium high heat until the sauce thickens. This is up to your discretion. Taste, add any salt & pepper, and then serve shrimp and sauce over the cooked pasta.

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