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Birda Mae's Recipe Corner:Creole Shrimp Pasta

Ingredients:                                                        
1 1/2 pounds unpeeled, medium size shrimp
2 teaspoons  Creole seasoning
12 ounces of uncooked Fettuccine pasta
2 tablespoons of butter or margarine
4 green onions sliced
1 1/2 cups whipping cream
1 teaspoon of hot sauce
1/4 cup fresh parsley, chopped
1/2 cup(2 ounces)freshley grated Parmesan cheese

Peel shrimp, and devein   If desired . Toss shrimp with creole seasoning set aside.
Prepare pasta according to package directions; drain. Keep warm

Melt butter in alrge skillet over medium-high heat; add shrimp, and cook,stirring constantly, 5 minutes or just until shrimp turn pink. .  Remove shrimp from skillet .Add greem pmopms amd garlic to skillet; saute 2 to 3 minutes or until tender.   Reduce heat to medium ;stir in cream and hot sauce.  Bring to a boil;reduce heat; and simmer, stirring constantly, 8 to 10 minutes or until sauce is thickened.  Stir in shrimp and parsley.  Toss with pasta  Sprinkle with Parmesan cheese.  Serve immediately.

Variations
1.   You can substitute 3  chicken breasts for the shrimp and use penne pasta instead of the fetticcine
2.   You can omit the whipping cream and butter . Use Ragu light Parmesan Alfredo sauce if you are cutting calories.  Substitute linguine for  fettuccine.
This week we are linked up to :Hearth and Soul,Tuesday Night Supper club,Tasty Tuesdays,Tempt My Tummy Tuesdays,Delectable Tuesdays,Whatcha Makin' Wed

Comments

There is just nothing better than shrimp in a cream sauce over pasta - salivating!
cheryl@scrapaddict4sure said…
Thanks glad you liked it
girlichef said…
Mmmmm...sounds magical! Warming my cold toes up right now ;) So glad you shared it w/ the hearth and soul hop this week...now, if only I could reach in and grab a bowl!
I'd like to order up a large bowl please! Perfect for a cold winter night. Thanks for sharing with the Hearth and Soul hop.

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Bird a Mae'so Recipe Corner: Chicken with Carrots and Potatoes (Cooking Light)

Ingredients
1 3/4 cups vertically sliced onion
Cooking spray
2 cups baby carrots
6 small round red potatoes (about 1 pound) ,cut into 1/4 inch slices
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