1-1/2 lb medium-sized shrimp-peeled, deveined and tails off
2 tsp Creole seasoning
12 oz uncooked penne pasta
2 Tbsp butter
4 green onions, sliced
2 minced garlic cloves
1-1/2 cups light cream
1 tsp hot sauce
1/4 cup chopped fresh parsley
1/2 cup Kraft Grated Parmesan Cheese
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Let's Make It
Toss shrimp with Creole seasoning, set aside. Cook pasta as directed, drain and keep warm. In large skillet over med-high heat, melt butter, add shrimp, cook, stirring constantly until shrimp turns pink. Remove shrimp from skillet.
Add green onions and garlic to skillet, saute 3 min or until tender. Reduce heat to medium, stir in cream and hot sauce. Bring to boil, reduce heat, simmer, stirring constantly 10 min or until sauce thickens slightly.
Stir in shrimp and parsley. Toss with pasta, sprinkle evenly with parmesan cheese.