Tuesday, August 28, 2012

Shrimp Pasta with Parmesan Cream Sauce

Say what?


I know... It's been a while... a long while, and I have a perfectly good explanation for it... but you'll have to find out on another day, another post. Let's just say it's been a crazy, yet exciting summer! I'd be telling you the truth if I said we had been in five states over the past two months, and let's just face it... I have trouble keeping up. I always say, know you're strengths and weaknesses, but more on that later!

Shrimp Pasta with Parmesan Cream Sauce!

My wife and I ate with her grandmother at an italian restaurant in Mississippi called Amerigo. They also have locations in Tennessee as well. While there, I ate the Seafood Pasta with Parmesan Cream Sauce! It was the best pasta I think I had ever eaten! In a bed of angel hair pasta, they smothered it in creamy parmesan sauce, and shrimp! Is it weird it's 8:30 a.m., and just writing this is making me crave it?

From that moment forward, I knew I had to recreate it at home. And I was surprised at how simple it was. Anyone can do this, and my mom is in town visiting, so I thought it would be the perfect time.

Let's get started. Run water into a pot about half way full, turn your burner on high, drop in a big pinch of salt, and bring to a boil. Pour in 8 ounces of angel hair pasta, and cook for 4-5 minutes. (TIP: If your pasta finishes cooking before you finish the cream sauce and shrimp, turn burner off, and leave sitting in water so it won't dry out and get gummy).

Meanwhile, let's grate two cups of parmesan cheese. The good stuff. FRESH. None of that packaged stuff that is in a plastic container. But a wedge, and grate it! You can do it!

Set the parmesan cheese aside, and get out the butter, and the cream. Melt a stick of butter in a saucepan. After the butter is completely melted, pour in one cup of heavy cream. Now we're talking.

Next, add half of your grated parmesan into the saucepan, and melt completely. At this point, leave the cream sauce on low, stirring occasionally. You can also add salt and pepper to taste, although the parmesan cheese adds mostly all the seasoning you need.

While your cream sauce infuses and becomes the best thing you've ever had, drizzle two tablespoons of olive oil into a separate saucepan with a lid.

Now, shrimp is a little tricky if you don't know what you're doing. If you don't watch out, your shrimp will turn into a rubber tire. Shrimp takes only a few minutes to cook. 3-5 Max. I always start cooking my shrimp in an uncovered saucepan for about a minute, until they begin to change color, and then flip them, and cover with a lid. Cook about 2-3 more minutes, checking often until they are no longer transparent. Once they are a pinkish white color, they are done. Turn your burner off, and set them aside.

Now, let's bring it all together. Pour your pasta into the cream sauce mixture, and boom... You're done. You can also add the shrimp if you'd like, but I served mine on top of the pasta.

I suggest you serve this up with some homemade garlic bread. Just an idea.

To serve, pour pasta and cream sauce mixture into a bowl, top with shrimp, grated parmesan cheese, and fresh parsley.

I hope you like it!

Shrimp Pasta with Parmesan Cream Sauce

8 ounces angel hair pasta
1 stick of butter
1 cup of heavy cream
2 cups of freshly grated parmesan cheese
1 pound shrimp
3 tablespoons fresh parsley
salt and pepper, to taste

Cook Pasta according to directions on package.

Next, in a saucepan, melt the butter. Then, add the cream. Place half of your grated parmesan cheese into the sauce mixture. Meanwhile, prepare your shrimp in a separate saucepan or skillet.

After your pasta is cooked, drain, and place into saucepan with cream sauce.

Serve with shrimp, additional parmesan cheese, and fresh parsley sprinkled on top.

(Obviously, there are several variations to this recipe. Instead of cooking shrimp separately, you could just add it to the mixture. It would also be great with chicken, or as a vegetarian dish as well).

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