Anonymous August 22 2005

1 1/2 pounds unpeeled, medium-size fresh shrimp*

2 teaspoons Creole seasoning

12 ounces uncooked penne pasta

2 tablespoons butter or margarine

4 green onions, sliced

2 garlic cloves, minced

1 1/2 cups whipping cream

1 teaspoon hot sauce

1/4 cup fresh parsley, chopped

1/2 cup (2 ounces) freshly grated Parmesan cheese

Peel shrimp, and devein, if desired. Toss shrimp with Creole seasoning; set aside. Prepare pasta according to package directions; drain.

Keep warm. Melt butter in a large skillet over medium-high heat; add

shrimp, and cook, stirring constantly, 5 minutes or just

until shrimp turn pink. Remove shrimp from skillet. Add

green onions and garlic to skillet; saute 2 to 3 minutes or

until tender. Reduce heat to medium; stir in cream and hot sauce.

Bring to a boil; reduce heat, and simmer, stirring

constantly, 8 to 10 minutes or until sauce is slightly

thickened. Stir in shrimp and parsley. Toss with pasta. Sprinkle

evenly with cheese. Serve immediately. *1 1/2 pounds

frozen shrimp, thawed, may be substituted.