Pasta Orleans Recipe
Sautéed shrimp served over fettucine, spinach & grape tomatoes in a creole mushroom sauce
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Ingredients
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Ingredients
Method
Directions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the fettucine and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Shrimp
In a large skillet, heat olive oil over medium-high heat. Add the shrimp, season with creole seasoning, salt, and pepper. Sauté until the shrimp turn pink, about 3-4 minutes. Remove shrimp from the skillet and set aside.
- 3
- 4
Combine Ingredients
Stir in the grape tomatoes and cook for an additional 2 minutes. Pour in the chicken broth and heavy cream, bringing to a simmer. Add the spinach and cook until wilted.
- 5
Combine Pasta and Shrimp
Add the cooked fettucine and shrimp back into the skillet, tossing to coat everything evenly in the sauce. Adjust seasoning with additional salt and pepper if needed.
- 6
Serve
Serve hot, garnished with additional creole seasoning if desired.
