Chef Bonnie’s Creamy Shrimp Pasta with C'est Tout – Chef Bonnie Breaux

1 stick unsalted butter

1/2 cup Ce’st Tout Trinity Mix with garlic (reconstituted)

1 lb peeled, deveined fresh Louisiana Shrimp ( support our local fishermen)

Shrimp seasoning : 1/4 cup oil, 1/4 tsp smoked paprika, 1/2 tsp kosher salt, 1/2 tsp white pepper, 1/4 tsp cayenne, 1/2 tsp granulated garlic, 1/2 tsp brown sugar make this mixture and coat your shrimp with this seasoning. The shrimp need to be cooked in a hot skillet. Shrimp cook quickly. You want to get them almost blackened. This process should not be long at all.. maybe three-4 min. You don’t want them overcooked.

1 qt half and half

2 oz Chardonnay

1 tbls lemon juice

1 qt. Heavy cream

1 small fresh Parmesan grated

1 lb Swiss cheese

1 tsp Louisiana hot sauce

2 tsp salt 1/2 tsp white pepper

1 tsp granulated garlic Pinch of cayenne

1 lb pasta.. your choice I like the small penne ( boiled al dente )


Place butter, reconstituted C'est Tout, Chardonnay and lemon juice. Heat on medium high then add the heavy cream and half and half. Let this cook for about 20-30 min. Let the cream start to reduce. It will start to thickener this time add your hot sauce, seasonings, grated cheese. Reserve a little cheese to top. Let simmer then add shrimp and pasta. Mix well and top with reserved cheese. Bake in a oven at 400 degrees until the top of cheese is golden brown. This should only be about 10 min. I then sprinkle fresh parsley.
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