1/2 pound shrimp peeled, deveined, tails removed (see note above about shrimp)
2 tablespoons butter
6 cloves garlic, minced
3/4 T creole seasoning (more or less to taste)
1/2 teaspoon red pepper flake
Pepper to taste
2/3 cup dry white wine (chardonnay is a good choice)
3/4 cup heavy cream
1/4 cup chopped scallions
5 ounce block Parmesan cheese finely grated
1 teaspoon red pepper flakes and additional scallions for garnish
Prepare linguini according to package directions. In a large skillet melt 2 tablespoons butter. Add shrimp. Cook for just a few minutes, until the shrimp are cooked through and turn pink. Remove from pan and set aside. Stir in garlic and chopped scallions and sauté for about a minute. Add in 3/4 tablespoon creole seasoning (more or less to taste), and red pepper flakes. Add in white wine. Bring this mixture to a boil, then reduce heat and cook until the wine reduces down to about half. Stir in heavy cream and finely grated Parmesan cheese. Bring to a low boil and simmer until thickened, stirring often. Season to taste with black pepper ( I did not add any additional salt but feel free to add to taste). Stir the shrimp back in. Combine the sauce with the cooked pasta. Garnish with chopped scallions and additional red pepper flakes.