MMMMM----   Recipe via Meal-Master (tm) v8.06

      Title: Creamy Garlic Butter Shrimp Pasta
 Categories: Seafood, Vegetables, Chilies, Cheese, Dairy
      Yield: 5 Servings

      1 lb Angel hair pasta
    1/4 lb Unsalted butter
    1/4 c  Minced garlic; more to taste
      1 lb Frozen jumbo (U16) shrimp;
           - peeled, deveined
      1 ts Greek seasoning *
      1 pn crushed red pepper flakes
      4 oz Cream cheese; in cubes
      1 c  Heavy whipping cream
      1 c  Milk
    1/2 c  Parmigiana Reggiano cheese;
           - fresh grated
    1/2 c  Reserved pasta water;
           - or more
           Fresh parsley; chopped,
           - garnish (optional)

  * such as Cavender All Purpose Greek Seasoning

  Bring a large pot of lightly salted water to a boil. Cook angel
  hair pasta in the boiling water, stirring occasionally, until
  tender yet firm to the bite, 4 to 5 minutes. Drain and reserve
  1/2 cup of pasta water.

  Meanwhile, heat a heavy skillet over medium high heat. Add butter
  and let melt. Reduce heat to low and add garlic. Cook until garlic
  is browned and fragrant, about 1 minute. Add shrimp, Greek
  seasoning, and red pepper flakes. Cook until shrimp starts to turn
  pink, turning shrimp occasionally, 2 to 4 minutes.

  Stir in cream cheese cubes until broken up and incorporated with
  butter and garlic. Pour in cream and milk and stir until
  incorporated with the cream cheese. Mix in Parmigiana Reggiano
  cheese and stir until well combined.

  Pour in some of the reserved pasta water, 2 tb at a time, until
  sauce has reached desired consistency. Add pasta to sauce in the
  skillet and toss to coat. Sprinkle with fresh parsley and serve
  immediately.

  Recipe FROM: https://www.allrecipes.com

  Uncle Dirty Dave's Archives

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