Sal's Shrimp Creole
The trinity hits the pan, shrimp dive in, and Sal’s Creole Sicilian Sauce does the heavy lifting—stock, a splash of white wine, and a snap of rice vinegar. Weeknight Creole, done.
Instructions
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- 1½ Tbsp Sal’s Creole Seasoning
- 1 lb shrimp, peeled & deveined
- ¼ cup extra-virgin olive oil
- 1 jar Sal’s Cajun Sauce
- Pecorino Romano cheese (for topping)
- Pasta (Spaghetti cooked al dente)
- Mix peeled shrimp with Sal’s Creole Seasoning.
- Heat olive oil in a pan until hot and sear the shrimp.
- Add Sal’s Cajun Sauce to the pan and return the shrimp to simmer in the sauce.
- Cook pasta separately until al dente.
- Add the pasta to the Cajun shrimp sauce and cook together for 1 minute so it absorbs the flavor.
- Top with Pecorino Romano cheese and serve.