CHICKEN SHRIMP CREOLE
"Living in coastal Alaska, we put out our own shrimp pots. I am always looking for ways to prepare our fresh catches. This is an easy recipe, and my family really enjoys it." Bonnie Roher - Wrangell, Alaska
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside. Saute the chicken, onion, green pepper and celery in drippings for 5-6 minutes or until chicken is no longer pink. Add garlic; cook 1 minute longer., Stir in the tomatoes, bay leaf, salt, pepper, Worcestershire sauce and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the shrimp and reserved bacon; return to a boil. Reduce heat; cover and simmer for 5 minutes or until shrimp turn pink. Discard bay leaf. Serve with rice.
Nutrition Facts : Calories 272 calories, Fat 6g fat (2g saturated fat), Cholesterol 117mg cholesterol, Sodium 458mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CREAMY CREOLE SHRIMP AND CHICKEN OVER PENNE
I combined a few recipes that I had and came up with this one. You can adjust the creole seasoning and add hot sauce to your tastes. The first time I made it, I couldn't taste the spiciness until after I let it cook for a bit so I added more Creole seasoning and it got way too spicy for my tastes. Please use caution! If you follow the recipe, you have a mild spiciness from the Creole seasoning and a creaminess from the Alfredo sauce. Add some protein and a pasta, and you have got yourself a wonderful meal!
Provided by PSU Lioness
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tsp olive oil in a large skillet over Medium heat (You will need a pan big enough to add an entire jar of Alfredo sauce plus the shrimp and chicken).
- Add shrimp and saute until pink. (You can season the shrimp with Creole seasoning for more heat if you like). When pink and firm, remove from pan and set aside.
- Heat 1 tsp olive oil in the same large skillet over Medium/High heat.
- Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside.
- In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat.
- Add green onions, diced tomatoes, 2 tsp Creole seasoning and garlic powder. Cook for 5-7 minutes until a there is a good amount of liquid in the pan from tomatoes.
- Add Alfredo sauce to tomato mixture and stir to combine.
- Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine.
- Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes.
- While sauce is heating, cook Penne according to the directions on the box.
- When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.
CHICKEN AND ARTICHOKES IN LEMON CREAM SAUCE OVER PENNE
Provided by Susannah Locketti
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Boil the penne, drain, rinse, and set aside. To prevent the noodles from sticking, spray with olive oil cooking spray.
- In a large, nonstick skillet over medium heat, add the butter and also spray with olive oil cooking spray. Add the garlic. Season the chicken with salt and pepper, add to pan, and saute until chicken is cooked through. Remove chicken from the pan and set aside, covering with foil. Add the vermouth and the juice and zest from 2 lemons. Scrape the bottom of the pan to loosen any browned bits and cook over medium-high heat to reduce a bit before adding the broth, flour, and milk and whisk constantly to incorporate the flour. Allow the sauce to thicken slightly and season with salt and pepper. Add the Parmesan and whisk constantly until the sauce thickens even more. Return the cooked chicken, along with any reserved juices, to the pan. Add the artichokes and stir gently until the artichokes and chicken are warmed through and the sauce is even thicker. Place the penne on a pretty platter and top with the chicken mixture. Garnish with fresh chopped parsley, black pepper, and lemon wedges for an easy and elegant presentation.
BLACKENED CHICKEN PASTA
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Cook the penne, then drain and set aside.
- Place olive oil in a large saucepan over medium heat and add chicken; cook until cooked through, turning chicken halfway through. Remove from pan and slice into bite-sized pieces. Return chicken pieces to pan with mushrooms, tomatoes, green onions and minced garlic. Saute together while tossing occasionally for 2 minutes. Add heavy cream, Parmesan, Creole seasoning and noodles to chicken and vegetables and cook, stirring frequently to heat noodles and melt cheese. Taste and add more Creole seasoning until it's just right. If you are brave enough to toss all the ingredients in the pan, do it! We love to catch the flame just right and it creates a wonderful show for the guests to watch.
PENNE WITH SHRIMP AND HERBED CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
- Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
CREOLE SHRIMP AND SAUSAGE
I came up with this one after looking around for something to make for dinner. I found a few recipes that I didn't have all of the ingredients to make so I fudged it and made this little gem instead. It has a little bit of heat, so add more Creole seasoning to taste. It kind of reminds me of a different take on jambalaya. Enjoy!
Provided by PSU Lioness
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Begin by cooking rice according to package directions.
- While rice is cooking, heat a sauce pan to Medium-High. Add sausage and cook until no longer pink, taking care to crumble as you go.
- While sausage is cooking, sprinkle shrimp with 1 tsp Creole seasoning and set aside.
- Remove sausage from the saucepan, but do not remove the grease. Set aside. Return pan to heat.
- In the sausage pan, add garlic. Saute 30 seconds.
- Add peppers, sweet onions, green onions, carrots, 1 tsp Creole seasoning, dill, rosemary, thyme and garlic powder. Saute in sausage grease for 5 minutes.
- Add olive oil and saute another 5 minutes until almost tender.
- Add diced tomatoes and white wine. Stir to combine. Allow to simmer for 5 minutes.
- Stir in sausage. Allow to simmer, uncovered for 20 minutes.
- If it is not "saucy" enough for you, add a bit more wine (or chicken broth) to get it to your preferred consistency.
- Stir in shrimp. Allow to cook for about 2 minutes until shrimp is heated through.
- Serve over rice.
Nutrition Facts : Calories 448, Fat 19, SaturatedFat 5.9, Cholesterol 191, Sodium 1403.8, Carbohydrate 33.4, Fiber 3.9, Sugar 6.6, Protein 31.7
CREOLE SHRIMP
Make and share this Creole Shrimp recipe from Food.com.
Provided by 55tbird
Categories < 30 Mins
Time 22m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Add all seasonings to oil in a large sealable plastic bag.
- Add shrimp and toss to coat.
- Spread shrimp onto a large baking sheet.
- Bake for 10-12 minutes.
Nutrition Facts : Calories 164.3, Fat 4.8, SaturatedFat 0.6, Cholesterol 239, Sodium 1318.7, Carbohydrate 2.8, Fiber 0.4, Sugar 0.5, Protein 26
CREAMY CREOLE SHRIMP AND SPINACH PASTA
A favorite restaurant in Hawaii serves a fantastic spicy, creamy, garlicky, shrimp, and spinach pasta. I played around with ingredients and finally arrived at this recipe. Easy preparation, easy to make, and just delicious. My family loves it! Great for a company dish as well.
Provided by Laurie Fontaine Bennett
Categories Main Dish Recipes Pasta Shrimp
Time 49m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Melt butter in a large skillet over medium heat. Cook and stir green onions and garlic in the butter until softened, about 2 minutes. Add frozen shrimp; cook and stir until thawed, about 5 minutes. Transfer shrimp to a bowl.
- Whisk wine and cornstarch together in a small bowl until smooth. Pour over the green onions and garlic in the skillet. Stir in heavy cream, lime juice, Creole seasoning, sugar, salt, and pepper; simmer until mixture thickens, about 3 minutes.
- Return shrimp to the skillet. Stir in spinach and basil. Cook and stir until shrimp is heated through and spinach is wilted, about 5 minutes. Serve over angel hair pasta.
Nutrition Facts : Calories 749.6 calories, Carbohydrate 76.4 g, Cholesterol 388 mg, Fat 22 g, Fiber 6.4 g, Protein 51.2 g, SaturatedFat 11 g, Sodium 1540.4 mg, Sugar 5.6 g
CHICKEN PENNE IN SMOKY CHILI CREAM SAUCE
To reduce calories, fat and sodium, you can opt for a light Alfredo sauce. For a spicier dish, increase the amount of chipotle chiles. Recipe is from Family Circle. I like to use "Recipe#111347" for the prepared alfredo sauce.
Provided by CookingONTheSide
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook penne following package directions; drain.
- While penne is cooking, heat oil in a large skillet over medium-high heat and cook chicken for about 4 minutes or until cooked through.
- Remove to a plate and reserve.
- Reduce heat to medium.
- Add onion to the skillet and cook for 3 minutes, stirring occasionally.
- Add garlic and cook 30 seconds.
- Stir in the Alfredo sauce, chipotle, chili powder, maple syrup and salt.
- Cook over medium-high heat until bubbly.
- Stir in the chicken.
- Place the pasta back into the pot and stir in the Alfredo and chicken mixture.
- Spoon pasta onto a large serving platter and garnish with the bacon and cilantro.
CHICKEN PENNE WITH MOZZARELLA AND TOMATO
Make and share this Chicken Penne With Mozzarella and Tomato recipe from Food.com.
Provided by kcowan
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- .Heat oven to 350°F.
- Cook pasta to al dente.
- Saute chicken in olive oil until done. Add garlic powder during cooking.
- Heat tomatoes in saucepan to boiling, reduce heat to medium and cook 5-8 minutes until liquid has evaporated.
- Melt butter in 9X12 glass dish in oven.
- When pasta is cooked, reserve 1 cup of starch water.
- Drain pasta and transfer to glass dish.
- Toss pasta until coated in melted butter.
- Slowly add Parmesan cheese and starch water until Alfredo sauce is made.
- Add tomatoes, mozzarella cheese and chicken to dish.
- Mix well.
- Bake at 350 F for approximately 30 minutes.
CREAMY CHICKEN AND SHRIMP ALFREDO
You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.
Provided by Tree Lee
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
- Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
- Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 33.8 g, Cholesterol 189.1 mg, Fat 44.5 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 23.9 g, Sodium 554.8 mg, Sugar 3.2 g
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