Creole Shrimp Pasta
Creole Shrimp Pasta is a light seafood pasta dish with tender seasoned shrimp nestled in a New Orleans Creole sauce, seasoned with The Holy Trinity, stewed tomatoes and Creole seasonings. Make it as mild or spicy as you like. This dish is ready in minutes!
This recipe is a spin-off of Shrimp Creole, a tomato-based French dish that is typically served over a bed of white rice. I was out of rice, so I used pasta.
You can use rice or pasta as the base for Shrimp Creole – it doesn’t really matter because the zesty homemade Creole sauce is what this recipe is all about!
Why this recipe is a keeper
This Creole shrimp pasta recipe is ideal for busy weeknights or a quick and easy dinner. The entire meal is ready in about 40 minutes – and that includes prep time!
- Quick and easy – shrimp cooks in 5-minutes
- Easy clean up – two pans: one for the rice and one for the shrimp and sauce
- Flavorful – the savory Creole sauce pairs beautifully with the tender, seasoned shrimp
- Versatile – make it as mild or spicy as you like
Here’s what you’ll need
The ingredients for this creole pasta dish are pretty simple. I use Tony Chachere’s Creole seasoning, but you can use a Cajun seasoning or another brand like “Slap Yo Mama” Louisiana seasoning. Creole seasoning is typically spicier than Cajun, so if you prefer a milder version, use less Creole seasoning or substitute with a milder cajun blend.
- Shrimp – I recommend using large fresh Gulf shrimp, but you can use frozen shrimp as well
- Creole seasoning – I like Tony Chachere’s Creole seasoning, but you can use any Cajun or Creole seasoning blend you prefer
- Smoked paprika – this is optional, but it does elevate the flavor of the Creole sauce
- Garlic – one large, fresh garlic clove, minced
- Butter -to saute the Holy Trinity
- All-purpose flour – for the roux
- Onion– yellow onion, sweet yellow onion or white
- Green bell pepper
- Celery
- Stewed tomatoes-I use canned stewed tomatoes, but you can certainly substitute with fresh tomatoes; you can also use seasoned canned stewed tomatoes
- Water
- Bay leaves – 2 dried bay leaves give this Louisiana pasta recipe a nice flavor
- Cayenne pepper – optional if you want more heat to your creole pasts
- Pasta – I recommend strand pasta like spaghetti, fettuccine or linguine. You can also make a traditional Shrimp Creole recipe by substituting the pasta with prepared white rice.
How to make Creole shrimp pasta
For best results, I recommend you use fresh Gulf shrimp; however, if you can’t find fresh, frozen shrimp will work in this Creole recipe; just thaw it first.
The first thing you’ll want to do is shell and devein the shrimp. Pull the shell away and the tail of the shrimp and discard.
Using a sharp knife or shrimp deveinger, remove the brown vein along the top of the shrimp. After they’re clean, season them with Creole seasoning and set aside.
In a large saucepan, on medium heat melt butter; Saute the Holy Trinity (celery, onion and bell pepper) for 4-5 minutes then sprinkle in a little flour. Combine well.
Add tomatoes and their liquid, dry seasonings, bay leaves and a little water; cook the mixture until the tomatoes are tender
After the tomato mixture has thickened, add salt and black pepper to taste, then add the seasoned shrimp
Cook the shrimp in the Creole sauce for 5 minutes, or until they turn pink; Serve over warm pasta
How to devein shrimp
If you do not have a shrimp deveining tool, use a sharp paring knife. Simply score a small cut along the top of the peeled shrimp; you may see a brown or gray membrane…remove the membrane and rinse.
What is the Holy Trinity?
The “Holy Trinity” is the Louisiana version of the French “mirepoix.” Mirepoix is a flavor-base derived from sauteed onions, celery and carrots. The difference between the two is that the Holy Trinity substitutes green bell pepper for carrots in the same ratio as mirepoix, with 2 parts onion to 1 part each celery and green bell pepper.
You’ll find plenty of Cajun and Creole dishes with The Holy Trinity in them, including Louisiana Seafood Gumbo and Chicken Gumbo.
FAQ
Stewed tomatoes work really well in this recipe! Consider using stewed tomatoes that have onion, celery and bell peppers already included. This doesn’t mean you can exclude the Holy Trinity, it just adds a bit more flavor to the dish!
Yes, you can use frozen shrimp in this easy shrimp pasta dish, but thaw frozen shrimp first. If you use frozen with the shell on, go ahead and peel them, then thaw them.
How to thaw frozen shrimp
Remove shells and tails, place in colander and run tap water over them. Let them sit in the colander until thawed.
Want it spicier?
Add a little cayenne pepper or white pepper to the shrimp and to the sauce. Finish it off with a few drops of Louisiana Hot Sauce.
Can I make this in advance?
- If you’re short on time, make the sauce in advance and refrigerate it until you’re ready to serve the dish. When ready to serve, prep and season the shrimp, heat the Creole sauce on medium-high heat.
- (Due to the thickening of the Creole sauce when refrigerated, you may need to add a bit of water when reheating the sauce.)
- Bring the sauce to medium-high heat, add seasoned shrimp, reduce heat, cover and allow to simmer while you prepare the pasta.
What’s the difference between Cajun and Creole food?
The Holy Trinity is key to Creole or Cajun cooking; both versions use similar spices and seasonings, but Creole is generally more spicy than Cajun and usually includes tomatoes.
These culinary characteristics are intrinsic to the culture and the people.
The term “Creole” refers to those American-born Spanish, French, Portuguese, Irish, and West African people who are descendants of the original French colonists who settled in New Orleans during the 1700’s. Creole’s were a mixed population of race, creed and color.
The Creole population was a bit more sophisticated and wealthy than the Cajuns. Creole’s were city dwellers with access to some of the finer things in life, including food.
Cajun refers to the population of French colonists who came to Louisiana via the Acadia region of Canada. They called themselves Acadians , or “Cadians”, which eventually became “Cajuns.” The Acadians (or Cajuns) were forced from Acadia by the British and dispersed throughout the country, with many eventually settling in the swampy region of Louisiana that is known today as Acadiana. Cajuns, were a more simple population, often living off the land through farming.
In Louisiana, Creole and Cajun cooking have distinct characteristics.
Creole recipes incorporate tomatoes, due to the Spanish influence, whereas Cajun foods have more French influence, often using a roux as a base for recipes.
The Holy Trinity is key to Creole or Cajun cooking; both versions use similar spices and seasonings, but Creole is generally more spicy than Cajun.
In the State of Louisiana, you’ll find both Creole and Cajun dishes throughout. New Orleans hosts a number of high and low-end restaurants featuring both fabulous cuisines.
Storage and reheating
If you have leftover Creole shrimp pasta, store it in an airtight container for up to 3 days. When ready to reheat, for best result, place it in a large saucepan on medium heat and add a smidgen of water; cover and cook until the shrimp is warm throughout. Freeze for up to 3 months in a freezer-safe container. I don’t recommend reheating this in the microwave because the shrimp gets rubbery.
Creole Shrimp Pasta is a perfect weeknight dinner when you’ve had a long day and don’t feel like standing over the stove too long. Serve with a crisp green salad and call it dinner!
Related recipes
- Natchitoches Meat Pie
- Louisiana Seafood Gumbo
- No Bake Coconut Cream Pie
- Southern Pecan Pie
- Louisiana Bread Pudding
- Louisiana Red Beans and Rice
- Smothered Okra and Tomatoes
- Louisiana Shrimp Etouffee
Creole Shrimp Pasta
Ingredients
- 1 lb. fresh gulf shrimp peeled, deveined
- 2 tablespoons Creole seasoning, divided (1 Tablespoon to season shrimp; 1 Tablespoon for the sauce)
- 1 tablespoon minced garlic
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 28 ounces stewed tomatoes
- 1 teaspoon smoked paprika, optional
- ½ cup water
- 1 teaspoon cayenne pepper, optional
- 2 bay leaves
- 1 lb. pasta spaghetti, linguine, angel hair
Instructions
Prepare Shrimp
- Peel and devein shrimp; rinse and pat dry with paper towel1 lb. fresh gulf shrimp
- Sprinkle one tablespoon of Creole seasoning over shrimp; set aside2 tablespoons Creole seasoning, divided
Prepare Creole Sauce
- In a large skillet, melt butter; add chopped onions, celery and bell peppers; sprinkle in flour and cook for 5-8 minutes, add garlic to mixture; combine well1 tablespoon minced garlic, 4 tablespoons butter, ½ cup chopped onion, ½ cup chopped green bell pepper, ½ cup chopped celery, 4 tablespoons all-purpose flour
- Add tomatoes with their liquid, water, remaining tablespoon of Creole seasoning, paprika (optional) and bay leaves to stockpot; bring to boil1 teaspoon smoked paprika, optional, 28 ounces stewed tomatoes, ½ cup water, 2 bay leaves, 1 lb. pasta
- Using a potato masher or the back of a wooden spoon and mash down the tomatoes; reduce heat to medium low, cover and allow to cook for 10-15 minutes or until tomatoes begin to break down and thicken
- In a separate pan, bring water to boil for pasta
- Add seasoned shrimp to tomato mixture; cover and cook until shrimp are pink; taste for salt, pepper and heat. If you want it spicier, add a little cayenne pepper now.1 teaspoon cayenne pepper, optional
- Continue to cook pasta according to directions; drain pasta and plate
- Spoon shrimp and Creole sauce over cooked pasta; garnish with parsley and serve
Notes
- For best results, do not cook tomatoes in a cast-iron skillet; use ceramic or stainless
- You can use plain canned diced tomatoes, plain stewed tomatoes or stewed tomatoes with onion and bell pepper. Any of these work great in this recipe.
- Traditional Shrimp Creole is served over white rice
- Want it spicier? Add a little smoked paprika and / or cayenne pepper.
This was absolutely delicious following the recipe exactly. Thank you!
I’m glad you liked the Creole shrimp pasta! Thank you!