6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
4 pounds of Fresh Louisiana Shrimp (Cleaned Peeled and Deveined)
2 fresh Tomatoes Diced (You can also use 1 can of diced Tomatoes)
Garlic Chopped until minced
Green Onion
Fresh Basil Minced (Optional)
Tony Chachere’s Creole Seasoning
Chef Paul Prudhomme’s Seafood Magic
Salted Butter
Shredded Parmesean Cheese
32 fl ounces of heavy whipping cream
1 pound of thin spaghetti (Angel hair)
Preparation of ingredients
Step 1-Chop Green Onion
Step 2- If you are using Basil, Chop until minced. (Basil is an optional ingredient)
Step 3- Chop three Cloves of garlic until minced
Step 4- Chop tomatoes. first rinse tomato, then chop tomato in half. Remove all insides of tomato. Now that you have the insides removed, chop the outside portion of the tomato until it is diced. We only want to use the outside of the tomato NOT the inside. Note: You can save time by purchasing the diced tomatoes at the grocery store.
Step 5- Peel, clean and devein All 4 pounds of shrimp.
Step 6- Reserve 6 shrimp to make a garnish to put on top of pasta when it’s done.
BOIL PASTA
Step 7- In a large pot filled with cold water Let water come to a boil. Add 1/2 pound of pasta Let the pasta boil for about 7 minutes.
After 5 minutes Taste pasta to see if it’s done. Do not overcook your pasta.
Step 8- Strain pasta and rinse with cold water and set aside until it’s ready to be added into your pasta sauce.
Step 9- In a large Saucepan, preheat fire to medium high heat.
Step 10- Add 2 heaping spoons of butter. Let butter melt.
Step 11- Add 2/3 Cup of Green Onion and let sauté for 3 minutes.
Step 12- Add Basil (Optional) Add minced Garlic and 2/3 Cup of Diced tomatoes. (You can increase to 1 cup of diced tomatoes if you like) Mix all ingredients until well combined and let sauté for 3 minutes.
Step 13- Add 4 pounds of Louisiana Shrimp Cleaned, Peeled and deveined. Mix until all ingredients are combined. Cover and let it simmer for 4 minutes. Stir mixture every 1 minute.
Step 14- Add 1 Tablespoon of Tony Chachere’s Creole Seasoning and 2 teaspoons of Chef Paul Prudhomme’s Seafood magic. Mix until well combined and let simmer for 2 minutes.
Step 15- Add Heavy Cream and mix all ingredients until well combined. Let Cream come to a boil. NOTE: Cream tends to rise above your pot when it’s boiling so keep a close eye on it and never leave it unattended.
Step 16- Cream is at a boil. Add 1/3 Cup of Shredded Parmesan Cheese and mix. This will also help with the thickening of the sauce.
Step 17- Add 1/4 teaspoon of Tony Chachere’s Creole Seasoning and 1/4 teaspoon of Chef Paul Prudhomme’s Seafood magic. Mix until well combined.
Step 18- Let Cream Simmer for 6 minutes or until sauce thickens.
Step 19- Add angel hair pasta a little bit at a time until you reach your desired amount. You can also serve with the pasta on a plate and just pour the sauce right on top.
Serve HOT with garlic bread and enjoy!!!!
YouTube instructional video
