Welcome to Chef Quitta’s Kitchen! I’m Chef Quitta, and I created this blog to share my passion for cooking and my love for bringing people together through food. My love for cooking began at a young age while watching my grandmother prepare meals for our family and in her restaurant.
Here you will find Southern-inspired comfort food, seafood dishes, pasta, desserts, creative recipes, and helpful cooking tips. I enjoy putting my own flavor and personality into the dishes I prepare while creating recipes that home cooks can enjoy. I hope my blog inspires you to try new recipes, enjoy good food, and create special memories with the people you love.
There’s nothing like a creamy pasta dish packed with seafood and bold Creole flavor. My Creamy Creole Shrimp Pasta combines seasoned shrimp, colorful bell peppers, tender pasta, and a rich homemade cheese sauce for a comforting meal with a Southern twist. I created this recipe because I love taking familiar comfort foods and adding my own style and flavors to them.
What makes this recipe special is the homemade shrimp stock made from the shrimp heads and shells, which adds even more seafood flavor to the sauce. I also use a blonde roux and a combination of Parmesan, American, and pepper jack cheeses to make the sauce creamy, cheesy, and flavorful. This is the kind of meal I enjoy preparing for family and friends, and I hope it becomes a dish that my readers enjoy making in their own kitchens too.
| cipe Title: Chef Quitta’s Creamy Creole Shrimp PastaDescription: My Creamy Creole Shrimp Pasta is made with seasoned shrimp, colorful bell peppers, pasta, and a rich homemade cheese sauce. I make my own shrimp stock by boiling the shrimp heads and shells to give the dish more seafood flavor. The combination of Creole seasoning, Parmesan, American, and pepper jack cheeses gives this pasta a creamy, cheesy Southern flavor with a little kick. |
- Ingredients List: List all ingredients in the order they are used in the recipe.
| 1 pound large head-on shrimp2 cups water, for shrimp stock12 ounces penne pasta 1 tablespoon Creole seasoning, divided1 tablespoon avocado oil 2 tablespoons butter 1 cup all-purpose flour 2 1/2 cups whole milk 1/2 cup homemade shrimp stock 1/4 cup diced green bell pepper 1/4 cup diced red bell pepper 1/4 cup diced orange bell pepper 1/4 cup diced yellow bell pepper 3 cloves garlic, minced 1/2 cup grated Parmesan cheese 4 slices American cheese, torn into smaller pieces 1/2 cup shredded pepper jack cheese 1/2 teaspoon smoked paprika 1/4 teaspoon black pepper and salt, as needed 2 green onions, sliced 1 tablespoon fresh parsley, chopped |
- Recipe Instructions: Write clear, numbered steps that allow another home cook to successfully prepare the recipe.
| Remove the heads and shells from the shrimp. Peel and devein the shrimp, then set the cleaned shrimp aside. Place the shrimp heads and shells in a small pot with 2 cups of water. Bring to a boil, reduce the heat, and simmer for 15–20 minutes. Strain the stock and discard the heads and shells. Reserve 1/2 cup of the homemade shrimp stock for the sauce. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until al dente. Drain and set aside. Pat the shrimp dry and season them with half of the Creole seasoning. Heat the avocado oil in a large skillet over medium heat. Add the shrimp and cook for about 2–3 minutes per side, or until they turn pink and opaque. Remove the shrimp from the skillet and set aside. Add the green, red, orange, and yellow bell peppers to the same skillet. Sauté for about 3–4 minutes until slightly tender. Add the garlic and cook for another 30 seconds. Remove the vegetables from the skillet and set aside. Reduce the heat to medium-low and melt the butter in the skillet. Gradually stir in the flour to begin making a blonde roux. Cook the roux while stirring constantly until it becomes smooth and develops a light golden or blonde color. Be careful not to let the roux become dark or burn. Slowly pour the whole milk into the blonde roux while whisking constantly. Add the 1/2 cup of homemade shrimp stock and continue whisking until the mixture is smooth and begins to thicken. Reduce the heat to low. Add the Parmesan, American, and pepper jack cheeses. Stir until all the cheeses melt and the sauce becomes smooth and creamy. Add the remaining Creole seasoning, smoked paprika, and black pepper. Taste the sauce and add salt if needed. Return the sautéed bell peppers and garlic to the sauce and stir until combined. Add the cooked shrimp back to the skillet and gently stir them into the creamy Creole cheese sauce. Add the cooked pasta and toss until everything is evenly coated. Let the pasta and sauce cook together for another 1–2 minutes so all the flavors come together. Finish with sliced green onions and fresh parsley. Add extra Parmesan or Creole seasoning on top if desired. Serve hot and enjoy! |
Chef Quitta’s Kitchen 