Crispy Creole Shrimp in Creamy Pasta

“The spice and cream combo give this dish a zip of flavor!”
1 pound gemelli, campanelle, or penne pasta
Raw shrimp, peeled and deveined (16 jumbo or 20 large or 24 medium)
2 teaspoons sea salt
1/3 cup flour
6 teaspoon creole seasoning
1 teaspoon paprika
2-3 Tbs. olive oil
2-3 shallots, diced
11/2 cup chicken broth
1 cup heavy cream
1/4 cup fresh flat leaf parsley, chopped
1 Tbs. corn starch diluted in 2 Tbs. water


1.     Cook the pasta according to package directions.  Drain and toss with 2 tablespoons of olive oil to keep it from sticking.  Set aside.

2.     Combine sea salt, flour, 3 teaspoons creole seasoning and paprika in a large baggie.

3.     Add raw shrimp and shake to coat evenly.

4.     In a large skillet over medium high heat; sauté shrimp, 2-3 minutes per side, until opaque.  The flour coating should be crispy.  Once cooked, remove shrimp from the pan set on a paper towel and cover to keep warm.

5.     Add shallots to pan and sauté for 1 minute.

6.     Add chicken broth and bring to a low boil.  Use a wooden spatula to deglaze the bottom of the pan.

7.     Reduce heat and stir in 3 teaspoons creole seasoning,  heavy cream, parsley and corn starch.  Simmer until sauce begins to thicken.

8.     Add pasta and gently toss to coat.

9.     Add shrimp, give a quick toss.

10.   Serve and enjoy!


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