This Creamy Louisiana Shrimp Pasta is rich and delicious. It is quick to cook, making it perfect for busy weeknights. The sweet, juicy shrimp are cooked with traditional Creole flavors before being tossed through pasta coasted in a cream cheese and sour cream sauce. Serve with a side salad for an easy dinner with a touch of spice. Serve it for Mardi Gras or whenever you need a delicious shrimp dinner!
Mix the shrimp with the olive oil and creole seasoning.14oz/400g raw peeled shrimp 2 teaspoons creole seasoning 1 tablespoon olive oil
Set aside to marinade.
Cook your Pasta
Bring a large pan of water to a boil.
Add the salt and the pasta and cook for a minute less than the packet suggests.12oz/340g pasta 1 tablespoon salt
For the sauce
While the water is coming to a boil, prepare your sauce and shrimp.
Peel and chop the onion and garlic, then cut the red pepper into bite-sized chunks.1 onion 2 garlic cloves 1 red bell pepper
Add the olive oil to a skillet and fry the onion and pepper over medium heat until soft.1 tablespoon olive oil
Reduce the heat under your skillet, add the garlic to the onion mixture, stir well, then add in the cream cheese, sour cream, milk, creole seasoning, and ground fennel (if using).2 chopped garlic cloves ¼ cup/60g cream cheese ¼ cup/60g sour cream 1 cup/240ml milk 2 teaspoons creole seasoning ½ teaspoon ground fennel (optional)
Stir continuously until smooth and place over low heat.
While the pasta is cooking, fry your shrimp.
Place a large skillet over high heat. Once it is hot, add the shrimp and cook for 1 minute until they start to curl into a loose C shape.
Add in the white wine and let it bubble and evaporate.¼ cup/60ml white wine
Reserve a cup of the pasta cooking water, drain the pasta, and return it to the pan.
Add the sauce to the pasta and ¼ cup of the pasta cooking water.
Bring to a simmer and cook for 1 minute until everything is coated. Add more pasta water if needed.
Add in the shrimp and lemon zest.cooked shrimp zest of ½ lemon
Serve immediately with a garnish of coriander.
Notes
Ideally, use penne or cavatappi, or fusilli for this recipe. But a ling pasta strand would work too.
You can buy creole seasoning in the grocery store or make your own with my easy recipe. (get it here) You can also substitute cajun seasoning.
If you don't drink wine or have wine in the house, you can use a low sodium broth or just water.
Use any onion; brown, white, or red will work well.