Recipe Spotlight: Responsible Choice Creole Shrimp Pasta

Responsible Choice Creole Shrimp Pasta
Serves 4.
Responsible Choice Creole Shrimp Pasta
All you need:

  • 1 pound uncooked linguini
  • 1 pound raw peeled deveined Responsible Choice shrimp
  • 2 tsp creole seasoning, to taste
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 cup thinly sliced red onion
  • 1/4 cup white wine, optional
  • 1/2 to 3/4 cup heavy cream
  • 1/4 cup Parmesan cheese
  • sea salt and pepper, to taste
  • 1/2 cup diced fresh tomatoes
  • squeeze of fresh lemon
  • 1 tbsp chopped parsley

All you do:

  1. Bring a pot of salted water to a rolling boil; add linguini and boil for 5 to 6 minutes or until al dente. Drain; set aside.
  2. Toss shrimp with creole seasoning and set aside.
  3. In a large sauté pan, heat oil over medium-high heat. Add garlic and red onion, sauté until fragrant. Add shrimp and sauté for 1 minute. Add white wine and simmer until reduced by half. Stir in 1/2 cup heavy cream and Parmesan cheese. Simmer for 3 to 5 minutes. Add linguini and toss until sauce coats all ingredients; add additional heavy cream for desired sauce consistency, if needed.
  4. Season to taste with salt and pepper. Top with fresh tomatoes, a squeeze of lemon and chopped parsley.

Author: Andrew Kintigh

Chef Andrew Kintigh started his culinary career at the age of 14, working at a catering company in northwest Iowa. Andrew pursued his passion for cooking at the Art Institutes International Minnesota. He earned an Associate’s degree in culinary arts and a Bachelor’s degree in culinary management. With over a decade of experience, Andrew has worked at a few of Minneapolis’ favorite restaurants, such as Dakota Jazz Club & Restaurant, Bobino Café & Wine Bar, and Tryg’s Restaurant, before he joined the North Ankeny Blvd Hy-Vee team. Andrew participates in numerous Des Moines area events, including Iowa’s Premiere Beer, Wine & Food Expo, Hy-Vee Whole Health Experience, Swine Festival, Morsel Combat, Blue Ribbon Bacon Festival, and the Iowa State Fair. Recently, Andrew was named the Ethnic Meals champion at the Food Marketing Institute’s Supermarket Chef Showdown in Chicago. You can often catch Andrew on air doing a radio segment or chatting with local TV anchors about his latest recipes. Andrew specializes in teaching how to cook with fresh new ingredients and bringing his creative recipes to the family table.