14 February 2013

New Orleans: Creamy Seafood Jambalaya Pasta

From Denny:  Need a quick pasta dish finished in 30 minutes?  Zatarain's created a product using the traditional jambalaya seasonings but with pasta noodles instead of rice!  If you want to include more than shrimp, like some tilapia or other fish, then cook these first and set aside.

Cooking shrimp separately to be added by the diner is also a good idea if you have diners who don't like shrimp or are allergic.

You never want to overcook seafood, especially shrimp.  Under cook them slightly while you finish the rest of the dish.  That way the heat of the sauce and vegetables will finish the seafood cooking without ruining the delicate texture.  I usually place the cooked seafood in a warmed ceramic/ironstone pasta bowl and cover with a small plate to keep it warm and moist until ready to place in the final dish.

If you are bored with fresh parsley as a garnish then consider diagonally sliced green onion.  It looks pretty and helps cut the rich cream sauce!

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Creamy Seafood Jambalaya Pasta

From:  Zatarain's

Makes:  6 (1-cup) servings

Prep Time:  10 minutes

Cook Time:  20 minutes


2 tablespoons butter, divided
1 pound large shrimp, peeled and deveined
1/2 cup chopped onion
1/2 cup thinly sliced red bell pepper
2 cups water
1 package ZATARAIN'S® Jambalaya Pasta Dinner Mix
1/2 cup heavy cream
1 tablespoon chopped fresh parsley (optional)


1. Melt 1 tablespoon of the butter in large skillet on medium-high heat. Add shrimp; cook and stir 3 minutes or just until shrimp turn pink. Remove from skillet. Melt remaining butter in skillet. Add onion and bell pepper; cook and stir 2 minutes or until vegetables begin to soften.

2. Stir in water and Pasta Dinner Mix. Bring to boil, stirring occasionally. Reduce heat to low; cover and simmer 10 minutes or until pasta is tender, stirring occasionally.

3. Stir in shrimp and cream; cook until heated through. Remove from heat. Let stand 5 minutes. Stir before serving. Sprinkle with parsley, if desired. 

Nutritional Info per 1 serving

Calories: 280              Sodium: 542

Fat:  12                      Carbohydrates: 26

Cholesterol: 149         Fat: 2

Protein: 19

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Check out awesome Louisiana eating: oysters, shrimp, crawfish, gumbo, jambalaya

* * *  Support Warriors Pearl Foundation - contributing to fund efforts to help homeless female military veterans come home.  Visit Denny Lyon Gifts @ Cafe Press - come see what's new!

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