Ingredients:
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon Creole seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 1/4 cup angel hair pasta, cooked and drained
Instructions:
- Preheat air fryer to 400 degrees Fahrenheit.
- In a medium bowl, toss shrimp with olive oil, Creole seasoning, garlic powder, paprika, and black pepper.
- Place shrimp in a single layer in the air fryer basket.
- Cook for 8-10 minutes, or until shrimp are pink and cooked through.
- In a small saucepan, combine white wine, chicken broth, lemon juice, and parsley.
- Bring to a simmer over medium heat.
- Cook for 5-7 minutes, or until sauce has reduced by half.
- Stir in Parmesan cheese.
- Add cooked shrimp to the sauce and toss to coat.
- Serve immediately over cooked angel hair pasta.
Tips:
- For a spicier dish, add a pinch of cayenne pepper to the Creole seasoning.
- If you don’t have dry white wine, you can substitute chicken broth or water.
- To make this dish ahead of time, cook the shrimp and sauce as directed. Let cool completely, then store in separate airtight containers in the refrigerator for up to 3 days. When ready to serve, reheat the shrimp and sauce in the air fryer for 3-5 minutes, or until heated through.
Variations:
- Add 1/4 cup of chopped sun-dried tomatoes to the sauce.
- Use angel hair pasta, linguine, or fettuccine instead of angel hair pasta.
- Top with a sprinkle of chopped fresh basil or oregano.
Enjoy!
