creamy shrimp pasta

Ingredients:

  • 2 lbs. shrimp, peeled and deveined

  • 16 oz pasta (I like Fettuccine or bow tie)

  • 3 tbsp olive oil

  • 3 tbsp butter

  • 2 tbsp minced garlic

  • 1/3 onion chopped

  • 1 1/2 cups heavy cream

  • 1 cup chicken broth (low sodium is what we use)

  • 1 lbs. Asparagus or Zucchini (both ways are delicious)

  • 2 cups of grated parmesan cheese

  • 1 tsp Italian seasoning

  • 1 tsp red pepper flakes

  • Salt and pepper to taste

  • 1 handful chopped parsley for garnish

  1. Cook pasta: Fill a large pot with water add 2-3 pinches of salt. Then bring the water to a boil. Add the pasta and cook it for 8-10 minutes or according to the instructions on the package until it’s al dente. Once it’s done drain it and set it aside (if you are concerned with your pasta sticking together, you can melt 1-2 tablespoons of butter into the pasta)

  2. Cook the shrimp: In a large skillet heat the olive oil and butter over medium heat, then add the asparagus or zucchini and the shrimp seasoning them with salt and pepper for about 3-4 minutes on each side or until they turn pink. Remove them from the skillet and set aside.

  3. Making the sauce: Using the same skillet, sauté the onion and minced garlic, then add the heavy cream and chicken broth stirring constantly bringing to a simmer. Slowly whisk in the grated parmesan cheese until the sauce is smooth and creamy. Stir in the Italian Seasonings, red pepper flakes to taste.

  4. Combining the dish: Add your shrimp and veggies back to your sauce simmering for another 5-7 minutes making sure your veggies are cooked to your desired consistency. Then add the pasta in to the pan and mix it all together. Garnish each plate with 1-2 pinches of fresh chopped parsley.

  5. Enjoy: Enjoy a delicious meal with your family and catch up on your day.