Worth the Splurge
Cajun Shrimp Pasta with Creamy Lemon-Butter Sauce
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 4 oz gluten free spaghetti
- ¾ lb peeled and deveined, medium size raw shrimp
- 1 tsp Creole seasoning
- 1 Tbsp olive oil
- 1 Tbsp butter
- ½ tsp lemon zest
- 1 Tbsp lemon juice
- 2 Tbsp chopped fresh parsley
- ⅔ cup heavy cream
- ⅓ cup shredded Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, pat shrimp dry with paper towels; sprinkle with Creole seasoning. Cook shrimp in hot oil in a nonstick skillet over medium-high heat 2 to 3 minutes per side or until shrimp are done. 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.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
787
|
787
|
| Fat (g) | 50 | 50 |
| Sat. Fat (g) | 26 | 26 |
| Protein (g) | 38 | 38 |
| Carb (g) | 49 | 49 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 955 | 955 |
| T. Sugs (g) | 2 | 2 |
| A. Sugs (g) | 0 | 0 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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