Creole Shrimp and Pasta Meuniere

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 pound linguine, cooked al dente
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 tablespoons Creole seasoning
• 1/2 cup white wine
• 1/2 cup chicken stock
• 1/4 cup heavy cream
• 2 tablespoons butter
• Salt and pepper, to taste
• 1/4 cup parsley, chopped

Directions

1. Heat the olive oil in a large pan over medium heat.
2. Add the onion, garlic, bell pepper, and Creole seasoning and cook until the vegetables are tender, about 5 minutes.
3. Add the shrimp and cook until they are pink and just cooked through, about 3 minutes.
4. Add the white wine, chicken stock, and heavy cream and bring to a simmer.
5. Add the cooked linguine and toss to coat.
6. Stir in the butter and season with salt and pepper, to taste.
7. Serve topped with parsley.

Interesting Facts

• Creole shrimp and pasta meuniere is a classic dish from New Orleans.
• The name of the dish comes from the French word “meuniere” which means “in the style of the miller’s wife.”
• This dish is usually served with a side of hot sauce.
• This dish can be served as a main dish or as a side dish.