INGREDIENTS:
- 1 pound large shrimp peeled and deveined
- ¾ teaspoon creole seasoning
- 4 oz. un-salted butter
- 2 teaspoon minced garlic
- 1-teaspoon fresh thyme
- 1-teaspoon fresh oregano
- ½-teaspoon paprika
- Juice of ½ lemon or more to taste
- ½ cup chicken stock
- ½ cup heavy cream
- ½ cup milk
- 2 tablespoon chopped parsley
- ½ cup Parmigiano-Reggiano
- Salt and pepper to taste
INSTRUCTIONS:
- Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
- Meanwhile in a large skillet Lightly season shrimp with creole spice. Heat about 2 tablespoons of cooking oil or butter over medium heat in skillet.
- Sauté shrimp for about 3 -5 minutes, until lightly cooked. Set aside.
- Add butter, followed by garlic, then add, paprika, thyme, oregano, stir for about a minute or until fragrant.
- Add tomato paste; give it another stir, followed by cream, milk, lemon juice and chicken broth
- Bring it to a boil then simmer for about 5-7 minutes.
- Add shrimp, and parsley. Stir until combined. Add cheese if using cheese. Stir for about a minute, adjust salt and pepper to suit taste bud. Add more chicken broth if needed.
- Drain cooked pasta and add to the pan the ingredients together.
- Turn off heat and let pasta soak up some of the sauce.
Source: Immaculate Bites
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