Cajun Shrimp Pasta with Creamy Lemon-Butter Sauce
Ingredients
- 6 oz gluten-free spaghetti
- 1 lb peeled and deveined, medium-size raw shrimp
- 1½ tsp Creole seasoning
- 1 Tbsp olive oil
- 2 Tbsp butter
- ½ tsp lemon zest
- 1½ Tbsp lemon juice
- 2 Tbsp chopped fresh parsley
- 1 cup heavy cream
- ½ cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, pat shrimp dry with a kitchen towel or 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 same skillet over medium heat. Add lemon zest, lemon 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. Gradually add cheese, stirring until melted. Return shrimp to skillet, and cook 2 minutes.
- Serve shrimp and sauce over pasta.
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