Spicy Shrimp Creole Pasta
Spice up your dinner with this flavorful Shrimp Creole Pasta, where bold Creole spices meet succulent shrimp in a delicious pasta dish.
Print
Pin
Servings: 6 people
Ingredients
- 1 1 lb. box penne pasta (reserve pasta water)
- 1 T olive oil
- 2 T butter, divided
- 1 lb. raw shrimp, peeled and deveined
- 1 C polish kielbasa, sliced or andouille if you want it more spicy
- 2 cloves garlic, minced
- 2 whole green onions, both white and green parts, chopped
- 1 14.5 oz. can diced tomatoes, don't drain
- ½ - 1 T creole seasonings Tony Chachere's Original Creole Seasoning
- 2 C heavy whipping cream, divided
- 1 T cornstarch
- ⅓ C parmesan cheese, freshly grated
- 1 C rotisserie chicken, pulled
- 2 T fresh parsley, chopped
- salt and pepper to taste
Instructions
- Prepare the pasta by boiling it in salted water according to the package directions for al dente. Be sure to cook it just enough so that it has a slight bite, which will hold up well with the sauce.
- While the pasta is cooking, pat the shrimp dry and sauté them in a mixture of olive oil and butter. As soon as the shrimp begin to curl, flip them over and cook until just pink and opaque—this only takes a minute or two per side. Remove the shrimp from the pan and place them in a bowl. Set aside.
- Add the kielbasa to the same pan and sauté until it becomes slightly crispy, about 3-5 minutes. Remove to a separate bowl and set aside.
- Next, add the garlic and green onions to the pan and cook for another minute, until they become fragrant.Add the Creole seasoning and the can of tomatoes to the pan, stirring to combine. Simmer until the juice has nearly all reduced, about 5-8 more minutes, allowing the flavors to meld together.
- Lower the heat and stir in the 1 1/2 C of the cream and cheese, allowing them to melt and create a smooth sauce. In a small bowl, mix the remaining 1/2 cup of cream with the cornstarch until well combined, then add this mixture to the pan.
- Once the sauce has thickened, add the shrimp and sausage (including any juices), and chicken to the pan, seasoning with salt and pepper to taste. Combine with the drained pasta until well coated. Serve immediately with a sprinkle of Parmesan cheese and some fresh crusty bread on the side.
Notes
Adjust the amount of Creole spice to your preference—use more if you like a spicier dish, or less for a milder flavor.
For a thicker sauce, add some reserved pasta water or mix in additional cornstarch with the cream before adding it to the pan. If you prefer a thinner sauce, simply add more cream or a splash of chicken broth.