- 16 ounces Bucatini Pasta
- 1 Lb. Deveined Shelled Wild-Caught Shrimp
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- 1 Celery Stalk - finely chopped
- 1 Carrot - finely chopped
- 1/2 White Onion - finely chopped
- 2 Garlic Cloves - finely chopped
- 4 ounces Cream Cheese - cubed
- 1 Cup Whole Milk
- 2 teaspoons Salt-free Cajun Seasoning
- 1/2 teaspoon Worcestershire Sauce
- 1/4 Cup DaVinci Pinot Grigio
- Zest from 1 Lemon
- Fresh Chopped Parsley
- Flaked Maldon Salt
- Prep all ingredients before beginning.
- Boil pasta according to package instructions. Drain and set aside.
- In large pan, cook shrimp in olive oil over medium heat until pink and curled into a loose 'C' shape. Remove from pan and set aside with the pasta.
- Melt butter in pan over medium heat. Add celery, carrot, onion and garlic. Cook while stirring for 5-6 minutes or until carrots have softened.
- Add cream cheese and milk. Whisk continuously until smooth.
- Stir in Worcestershire sauce and seasoning.
- Gradually whisk in wine. Whisk and simmer until thickened to a thin sauce consistency.
- Turn off heat. Stir in pasta and shrimp. Toss until evenly coated.
- Serve topped with lemon zest, parsley and salt.
Source: Wonky Wonderful
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