Shrimp Pasta

Okay, so this dish got labeled Shrimp Pasta when I was really little because that is when my Mimi found the recipe and started making it for me. It is the yummiest thing ever and if I don’t ask for lasagna when I go to her house I ask for this. It is essentially just shrimp alfredo but that’s boring soooo it’s shrimp pasta! Please try this one out, you will not be disappointed and if you are then you need to rethink your taste buds ;)

Ingredients:

• 1 box of bowtie pasta
• 2 c. half-and-half,
• 2-ish cups of parmesan
• Minced garlic
• Tony Chachere’s creole seasoning
• About ½ stick of butter
• A bag of shrimp

Directions:

1. Cook your pasta according to the box. Thaw your shrimp in COLD water (not hot or warm your shrimp will be overcooked). Add your butter and garlic to a skillet and allow the butter to melt and the garlic to roast. Add as much or as little garlic as you want. If you have raw shrimp go ahead and cook your shrimp in the skillet and remove once cooked almost all the way. If you have bought cooked shrimp just skip that last step.
2. After you have melted your butter and roasted your garlic, add the half-and-half and allow it to warm, and add your parmesan stirring frequently to keep it from sticking. Once your cheese has melted add your shrimp, Tony’s, and cook your shrimp the rest of the way (or warm up the shrimp that you bought that was already cooked). 
3. Drain your pasta, add it to the sauce, stir it together, and enjoy!

Author’s Note:

    I have no clue if that was confusing or made sense. It makes sense to me because I have been making it since I was itty bitty but I realize that there are newbies out there. With that being said if you get confused and need some help email me (sydbrooke1@gmail.com) or if you already have my number just text or call me and I can walk you through it. As always I want to know if you try this and if you like it so please let me know!