Creole Lemon-Butter Shrimp
Angel Hair Pasta and Steamed Broccoli
Ingredients
- 1½ lb frozen peeled and deveined, medium-size raw shrimp, thawed
- 1 Tbsp Creole seasoning
- 2 Tbsp olive oil
- ¼ cup butter
- 1 tsp lemon zest
- 3 Tbsp lemon juice
- ¼ cup chopped fresh parsley
- 1 (16-oz) carton heavy cream
- 1 cup shredded Parmesan cheese
Instructions
- Pat shrimp dry with paper towels; sprinkle with Creole seasoning. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 2 minutes per side or just until shrimp turn pink. Remove from skillet, and keep warm.
- Melt butter in skillet over medium heat; add lemon zest, juice, and parsley. Cook 1 minute.
- Gradually whisk in cream; bring to a simmer, and cook 5 to 6 minutes or until reduced by one-fourth. Add cheese, stirring until melted. Return shrimp to skillet, and cook 2 minutes.
- Serve shrimp and sauce over pasta.
Side Dish Ingredients
- 1 (16-oz) pkg angel hair pasta
- 1 (12-oz) pkg frozen chopped broccoli
Side Dish Instructions
- Cook pasta according to package directions.
- Steam broccoli according to package directions.
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