Wednesday, August 12, 2009

Shrimpalicious pasta

Sorry for the crappy picture. We couldn't wait to dig into this and we were not disappointed. This will definitely be a reoccuring meal. I hope I remember the recipe correctly, when I make stuff up I tend to forget what I did. =/

Shrimpalicious Pasta
Serves: 2

half bag shrimp, thawed and tails removed (the 30-40 count size)
1 tablespoon butter
1 clove garlic, minced

1/2 box linguine pasta
1/4 cup butter
1/4 cup diced onion
4 cloves garlic, minced
1 cup half and half
2 teaspoons ground black pepper
Parmesan cheese
1 Tablespoon dried parsley

1. Cook pasta in a large pot of boiling water like you are supposed to.

2. Melt the 1 tablespoon of butter in a large saucepan. Add the clove of garlic and the shrimp. Cook shrimp until no longer pink. Remove and set aside. In the same pan, melt the rest of the butter and cook the onion and garlic over medium heat until soft. Stir in half and half, pepper, and parsley. Cook, stirring constantly, until sauce thickens. Add the cooked shrimp.

3. Plate the pasta, top with the sauce, sprinkle liberally with parmesan. Eat with garlic bread. Go into a pasta coma.

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