shrimp and pasta with creole cream sauce
 
prep: 10 min., cook: 18 min. 
 
1-1/2 lb.  unpeeled, medium-size fresh shrimp*
2 tsp  creole seasoning
12 oz.  uncooked penne pasta
2 Tbsp  butter or margarine
4   green onions, sliced
2   garlic cloves, minced
1-1/2 cup  whipping cream
1 tsp  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; saute 2 to 3 minutes 
or 
until tender. reduce heat to medium; stir in cream and hot sauce. bring to 
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. 
 
yield: makes 4 to 6 servings 
 
 
 
 
 
 
(ID: 73614) Mirror: rec.food.recipes: Thu, Aug 11, 2005


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