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Creole Shrimp Pasta Print Version
  • 2 tbsp unsalted butter
  • 3/4 cup finely diced celery
  • 1 cup finely diced celery
  • 1 each bay leaf
  • 1 tbsp Cajun Creole Seasoning
  • 1/2 tsp dried whole-leaf oregano
  • 1 tbsp minced fresh garlic
  • 3 tbsp dry white wine
  • 1 tbsp fresh lemon juice
  • 4 cups cream
  • 1 cups grated Parmesan cheese
  • 4 dozen (31/35 count) medium peeled shrimp
  • 1 cups thinly sliced green onions
  • 1 lb O.B. Macaroni Twist or Penne Pasta
  • 1/4 tsp dried whole-leaf thyme
  • 2 tsp dried whole-leaf sweet basil
1) Melt the butter in a pot over medium-high heat. Add the celery, onion, and bay leaf. Cook, stirring occasionally, until the onions become soft and clear. 2) Reduce heat to low. Add the REX® Cajun Creole Seasoning, thyme, oregano, basil, and garlic. Cook, stirring occasionally, for 1 minute. 3) Add the white wine and cook for 1 minute. 4) Add the lemon juice and cream and bring to a boil. Reduce heat to low and simmer for 5 minutes. 5) Add the grated cheese and whisk until fully blended. 6) Add the shrimp and green onions and cook until the shrimp are done, 3-4 minutes. 7) Add the cooked pasta and stir until well blended. Cook just until the pasta is heated through. Serve immediately.


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