3 lbs shrimp, peeled and deveined
1 TBS frying oil
1 TBS Tony Chachere's
2 TBS frying oil
16 oz penne pasta 2 TBS butter
3 cloves garlic, minced
1/2 tsp lemon zest
1 cup heavy cream
1/4 cup grated parmesan
1 cup ricotta cheese
4 oz cream cheese
2 TBS Tony Chachere's
2 Roma tomatoes, diced (optional)
Freshly chopped parsley (optional)
In a gallon Ziploc bag, add shrimp, 1 TBS frying oil and Tony Chachere's. Shake to coat everything well.
Heat the 2 TBS of frying oil in a pan and add shrimp, flipping until pink on all sides.
Remove shrimp, drain off excess oil, and set aside.
In a large pot, cook noodles according to package directions.
In the shrimp pot, melt butter and add the garlic and lemon zest. Allow to cook while stirring with a wooden spoon for about 2 minutes.
Now, add the heavy cream, ricotta, cream cheese and Tony Chachere's (add less if you don't want it too spicy). Whisk constantly till mixed up. You may need to use your wooden spoon to separate and squish the cream cheese so that it mixes in fully.
If your sauce is too thick add a little more heavy cream; if it's too thin add more parmesan cheese.
Drain your pasta and add to the sauce along with the shrimp.
Serve topped with tomatoes and parsley if desired.
