Shrimp Luciena
Shrimp Luciena (Lou-Sha-Na) — buttery garlic shrimp with mushrooms, shallots, and angel hair pasta, finished with melted mozzarella. Pure Louisiana comfort.
Ingredients
- 1 lb peeled and deveined shrimp
- 1/2 lb angel hair pasta (your favorite pasta can be substituted)
- 3 cups Country Crock Original Buttery Spread
- 1 cup minced garlic
- 2 cups fresh shallots, chopped 1/8" to 1/4" pieces
- 4 cups sliced mushrooms
- 1/3 cup fresh parsley, chopped
- 2 tbsp Cajun Smoke Season-It-All
- 8 oz shredded mozzarella cheese
Instructions
- 1
Cook pasta to al dente, drain and set aside.
- 2
Melt butter in a 6 to 8 quart deep dish pot.
- 3
Add garlic and simmer for 5 minutes on medium heat.
- 4
After garlic is simmered, add sliced mushrooms, shallots, parsley, and 1 tbsp Cajun Smoke Season-It-All. Sauté on medium heat for 10 minutes or until mushrooms are cooked and soft.
- 5
After everything has simmered for 10 minutes, add shrimp and cook until shrimp turn pink.
- 6
After shrimp are pink, add the cooked pasta.
- 7
Add 1 tbsp Cajun Smoke Season-It-All and stir until all the pasta is covered with the sauce.
- 8
After pasta is covered with sauce, Shrimp Luciena is done.
- 9
Plate and sprinkle top with mozzarella cheese.
- 10
Enjoy!
Shawn's Tip
"Angel hair cooks fast — make sure it's al dente before adding it to the pot so it doesn't get mushy in the sauce."
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