Original Creole Seasoning 
Smokey Baked Wings
Turn up the flavor without the salt! These smokey baked wings by @CreoleSeoul are tossed in…
Get RecipeGet your pasta fix with this healthy and full-flavor dish by Creole For The Soul! It’s quick, easy and super tasty … the perfect dish to fill you up, but not fill you out.
Ingredients
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2 Pounds Shrimp, Peeled and Deveined, Tails On (Optional)
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12 Ounces Brown Rice Spaghetti or Pasta of Your Choice
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2 Cups Broccolini, Chopped
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1 Tablespoon Extra Virgin Olive Oil
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1 Tablespoon Butter
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1/2 Cup Vegetable Broth
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2 Tablespoons Lemon Juice
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1 Cup Coconut Cream or Full-Fat Coconut Milk
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1/4 Cup Fresh Dill, Chopped
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Tony’s Original Creole Seasoning, to Taste
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Cayenne Pepper, to Taste
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Italian Seasoning, to Taste
- Clear
Directions
- Bring a pot of water to a boil and add pasta. Cook pasta to al dente, per package directions.
- While pasta is cooking, heat oil and butter in a skillet over medium-high heat.
- Season shrimp with Italian seasoning and Tony’s Original Creole Seasoning. Add shrimp to hot skillet and cook for 2 minutes on each side and then remove from pan.
- Add the broccolini to the pan and toss into pan drippings (add a little more olive oil if needed). Lower heat to medium, cover the pan with a lid, and cook broccolini for 3 minutes.
- Remove broccolini from pan and pour in the vegetable broth, lemon juice, and coconut milk. Stir in cayenne pepper and Tony’s Original Creole Seasoning.
- Reduce heat to medium low and simmer for about 15 minutes, allowing the sauce to reduce and get a little thicker. Stir in dill and simmer for 5 more minutes. Taste and adjust seasoning as needed.
- Add the shrimp and broccolini back into the pan and let it heat through. Drain the pasta and add into the sauce pan. Mix until noodles and sauce are well incorporated.
- Add a serving to a pasta bowl and top with fresh dill. Enjoy!
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from our Cajun Country Cookbook
Smoked & Grilled Chicken Wings
These smoked and grilled chicken wings by @grillnation are layered with flavor, rich smokiness, fire-seared crisp,…
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