Shelly's Recipe

CREAMY CREOLE SHRIMP AND PENNE SKILLET

Category: Pasta - Seafood

1-1/2 pounds medium-size fresh shrimp, peeled and deveined
2 to 4 teaspoons Creole seasoning, or to taste
12 ounces uncooked penne pasta
3 to 4 tablespoons butter
4 green onions, chopped
3 garlic cloves, minced (garlic clovers can increase)
1-1/2 cups heavy (33-35%) whipping cream
1 teaspoon Lousianna hot sauce, or to taste
Salt and fresh ground black pepper, to taste
1/4 cup fresh parsley, chopped
1/2 cup freshly grated Parmesan cheese

Toss peeled shrimp with Creole seasoning; set aside.

Prepare pasta according to package directions; drain and keep warm.

Melt butter in a large skillet over medium-high heat; add shrimp and cook, stirring/tossing constantly for about 5 minutes or just until shrimp turn pink; remove shrimp from skillet. Add green onions and garlic to skillet; cook/saute for about 2 minutes.

Reduce heat to medium; stir in heavy cream and hot sauce; bring to a boil, reduce heat and simmer, stirring constantly, 8 to 10 minutes or until sauce is slightly thickened, seasoning with salt and pepper about halfway through cooking time. Stir in shrimp, parsley and Parmesan cheese, then toss with cooked pasta. Serve immediately with more Parmesan cheese. Servings 4-6

NOTE: I advise not to use previously frozen shrimp or you will have a watery cream sauce