I am a die-hard seafood lover, especially shrimp. I just can’t get enough of it! It almost killed me when I was pregnant and could only eat fish/seafood once a week. I would ask my doctor every single week if I could please have more seafood, praying he’d change his mind, but he never did. This pasta is one of those delicious meals that is so sinfully delicious it’ll make you feel guilty. The recipe made its way to me through my aunt, Doris Ann who got the recipe from a mutual friend. My cousin, Mary Brooke (Doris Ann’s daughter) would babysit for this friend of ours and would always rave about how delicious her seafood pasta was so I was anxious to try it. Boy am I glad that I finally got that chance during the holidays when Doris Ann had us over for dinner. I’ve changed it up slightly to suit our family’s taste, so you feel free to do the same. It’s fantastic so without holding out on you any longer, here’s the recipe!
Yummy stuff that you need
Cook the pasta of your choice. The original recipe calls for linguine, but our family prefers bowtie pasta (farfalle). Whatever floats your boat! When done, drain and keep warm. Meanwhile, melt the butter in a large skillet or Dutch oven over medium-high heat. Add flour and cook constantly, about two minutes. Add green onions, garlic, onion, bell pepper, and celery. Saute five minutes, or until tender.
Add bullion cube (crumbled), cream, shrimp, Rotel (I chop mine up so that there are no big chunks), creole seasoning, parsley, pepper, salt, and pasta. Stir all to combine well.
Serve with some crusty French bread, add a salad and you have a full meal that’s sure to be devoured quickly!
You’re craving shrimp pasta now, aren’t you? 😉
Creamy Shrimp Pasta
1 (12 oz) package pasta, choose the shape that you prefer
1/3 cup all-purpose flour
1 small onion, finely chopped
1/2 green bell pepper, finely chopped
1 chicken bullion cube
2 pounds shrimp, peeled, deveined and cooked
1 can Rotel
1 tablespoon fresh chopped parsley
1/8 teaspoon salt
1/2 cup butter
1 bunch green onions, finely chopped
4 cloves garlic, minced
2 stalks celery, finely chopped
1 pint heavy whipping cream
1 1/2 teaspoons creole seasoning
1/4 teaspoon black pepper
Cook pasta, drain and keep warm. Meanwhile, melt butter in a large skillet or Dutch oven over medium-high heat. Add flour and cook constantly, about two minutes. Add green onions, onion, garlic, bell pepper, and celery. Saute five minutes or until tender. Add bullion cube, cream, shrimp, Rotel, creole seasoning, parsley, pepper, salt, and cooked pasta. Stir all to combine well. Serve hot with fresh crusty French bread and a salad.