An easy skillet meal, made with shrimp, sautéed peppers and onion, tossed with small shell pasta and finished with a cheesy cream sauce.
Seagrove Shrimp with Pasta and Peppers
I ran across a recipe for this Seagrove Shrimp in the cookbook Best of the Best from the Deep South (#ad), a compilation of regional recipes drawn from various cookbooks from Alabama, Louisiana and Mississippi. These are the same folks who published my cookbook actually! (#ad)
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I don't know how the name Seagrove Shrimp came about, but if I was to venture a guess, I'd say it probably was named after a dish at a local restaurant in the Seagrove Beach, Florida area, or perhaps even invented in a beach condo by someone vacationing there.
I sure do love my Gulf Coast y'all and these beach communities along the Florida coast are my favorite get aways!
Anyway, this dish is a simple skillet meal made with wild American, and preferably Gulf shrimp, small shell pasta, onion and lots of sweet bell pepper, finished with a little cream pan sauce with cheese.
Just a quick reminder.... as always, full recipe text with measurements and instructions, as well as a printable document, are a little bit further down the page. Just swipe or scroll past the step-by-step pictures below.
Here's how to make this Seagrove Shrimp with Pasta and Peppers.
As always, mise en place y'all... meaning gather up ingredients and prep all of your veggies as needed.
Cook pasta according to package directions; drain and set aside. I'm using a small shell pasta but any short cut pasta will work. I'm also using one of my familiar to you favorite kitchen gadgets, Fasta Pasta (#ad) to cook it!
I'm using 1 pound of medium (41/50 count) wild American shrimp, peeled, deveined, rinsed and patted dry.
A little Creole, or Cajun if you prefer and Old Bay seasonings to season the shrimp.
Toss those seasonings with the shrimp and set aside.
Heat oil in a large skillet.
After having fresh produce go bad on me too many times here lately before I've used it, I've taken to keeping a pepper blend in my freezer, because it comes in handy when you don't have fresh peppers on hand. This blend includes a little onion but mostly mixed yellow, red and green bell peppers. Certainly use fresh peppers if you have them!
Sauté peppers and onion in olive oil about 4 minutes. Scoot vegetables to the outside of skillet.
Add shrimp and garlic to the center.
Stir fry.
Continue stirring constantly, until shrimp begins to take on some color.
Add chicken stock to center and bring to a boil. Begin tossing the shrimp and vegetables into the broth.
Stir in half and half or cream.
Add pasta.
Add basil.
Toss.
Add green onion and cheese and stir in. I'm using an Italian blend that contains mozzarella, provolone, parmesan, Romano, fontina and asiago cheeses.
Continue cooking and stirring until shrimp is cooked through and consistency desired is reached.
Taste and add salt and pepper as needed.
Transfer to pasta serving bowl and top with additional Creole/Cajun seasoning, basil and green onion. Serve immediately with hot French bread and a nice mixed garden salad.
For more of my favorite shrimp recipes, check out my Pinterest page!
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