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Shrimp LaFourche (shrimp pasta)
Category: Entrees

Servings: Makes 3 to 4 servings


  • 20 (41-50 count) Louisiana shrimp
  • 2 tablespoons clarified butter
  • 1/4 cup Triple Sec
  • 1 teaspoon green onions
  • 1 teaspoon Creole seasoning
  • 1/2 cup heavy cream
  • 10 ounces cooked angel hair pasta
  • 1/2 teaspoon parsley
  • Diced tomato, red, yellow and green bell pepper for garnish


  1. In a large skillet over high heat, sauté shrimp in butter until pink.
  2. Add Triple Sec, flame off alcohol.
  3. Stir in green onions and Creole seasoning.
  4. SautÈ for 2 minutes.
  5. Pour in whipping cream and bring to a boil.
  6. Stir in cooked pasta.
  7. When cream pulls from the side of the pan, remove from heat and garnish with parsley, tomato and bell peppers.

 Chef Eric Weil, Cafe LaFourche, Donaldsonville, LA


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