This Creamy Louisiana Shrimp Pasta is rich and delicious. Sweet, succulent juicy shrimp, cooked with traditional Creole flavors in a cream cheese and sour cream sauce.
The sauce here is made from a mixture of cream cheese, sour cream and milk. This creates a lusciously creamy sauce without the need for flour to thicken it, great for people following a gluten free diet (ensure your pasta is GF).
When you first add the cream cheese and sour cream to the pan, it will look bitty and lumpy, don’t panic, just stir the sauce slowly and the cheese and sour cream will melt into the milk to create your sauce.
The Louisiana shrimp are coated in creole seasonings and then flash fried until almost cooked. White wine is then added to add flavour and the steam cooks the shrimp through. They then get added to the sauce at the very end of the dish.
Side: Serve this non-Italian creamy Louisiana Shrimp pasta with a warm sweetcorn salad dressed with butter and black pepper. Or add some crusty bread to mop up the sauce.
Wine: The Creole seasoning in the Louisiana shrimp pair well with several wines, but with the creamy sauce this dish will be perfect with a Prosecco or a sparkling rose.
For red lovers this shrimp pasta could carry a Pinot noir, but avoid any high alcohol high tannin reds as they will create a very spicy aftertaste.
Creamy Louisiana Shrimp Pasta
For the Shrimp
- 14 oz raw shrimp - peeled and deveined (400g)
- 1 tsp creole seasoning (or cajun)
- 1 tbsp olive oil
- 1/4 cup white wine
For the Sauce
- 1 onion
- 1 red bell pepper
- 1 tbsp olive oil
- 12 oz pasta (340g)
- 2 garlic cloves
- 3 tbsp cream cheese
- 2 tbsp sour cream
- 1 cup milk
- 2 tsp creole seasoning (or cajun)
- 1/2 tsp ground fennel
- zest half a lemon
- fresh coriander
Mix the shrimp with 1 tablespoon of olive oil and 1 tsp of the creole seasoning.
Set aside to marinade.
Peel and chop the onion and garlic and cut the red pepper into bitesized chunks.
Add the olive oil to a skillet and fry the onion and pepper, over a medium heat until soft.
Reduce the heat under your skillet, then add the garlic to the onion mixture, stir well, then add in the cream cheese, sour cream, milk, creole seasoning, and ground fennel.
Stir continuously until smooth and place over a low heat.
Bring a large pan of water to a boil, salt it generously and cook the pasta for a minute less than the packet suggests.
Whilst the pasta is cooking fry your shrimp.
Place a large skillet over high heat. Once it is super hot add the shrimp and cook for 1 minute until they start to curl into a loose C shape.
Add in the white wine and let it bubble and evaporate.
Reserve a cup of the pasta cooking water then drain the pasta and add it to the sauce with 1/4 cup of the cooking water. Stir well then add in the prawns and lemon zest.
Serve immediately with a garnish or coriander.