Marinade the shrimp

Cup of Yum
1. Mix the shrimp with the olive oil and creole seasoning.14oz/400g raw peeled shrimp2 teaspoons creole seasoning1 tablespoon olive oil
2. Set aside to marinade.

Cook your Pasta

1. Bring a large pan of water to a boil.
2. Add the salt and the pasta and cook for a minute less than the packet suggests.12oz/340g pasta1 tablespoon salt

For the sauce

1. While the water is coming to a boil, prepare your sauce and shrimp.
2. Peel and chop the onion and garlic, then cut the red pepper into bite-sized chunks.1 onion2 garlic cloves1 red bell pepper
3. Add the olive oil to a skillet and fry the onion and pepper over medium heat until soft.1 tablespoon olive oil
4. Reduce the heat under your skillet, add the garlic to the onion mixture, stir well, then add in the cream cheese, sour cream, milk, creole seasoning, and ground fennel (if using).2 chopped garlic cloves¼ cup/60g cream cheese¼ cup/60g sour cream 1 cup/240ml milk2 teaspoons creole seasoning½ teaspoon ground fennel (optional)
5. Stir continuously until smooth and place over low heat.
6. While the pasta is cooking, fry your shrimp.
7. Place a large skillet over high heat. Once it is hot, add the shrimp and cook for 1 minute until they start to curl into a loose C shape.
8. Add in the white wine and let it bubble and evaporate.¼ cup/60ml white wine
9. Reserve a cup of the pasta cooking water, drain the pasta, and return it to the pan.
10. Add the sauce to the pasta and ¼ cup of the pasta cooking water.
11. Bring to a simmer and cook for 1 minute until everything is coated. Add more pasta water if needed.
12. Add in the shrimp and lemon zest.cooked shrimpzest of ½ lemon
13. Serve immediately with a garnish of coriander.