Prep 15 mins
Cook 15 mins
This comes together fast after peeling the shrimp - in the time it takes to cook the pasta the meal is ready! It probably could serve 4 if antipasto & dinner salad is served - crusty warm chunks of Italian bread are de riguer to sop up the sauce - you will want ALL of it!
- 1 lb shrimp, NC fresh, 21-26 count
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 garlic cloves, pressed
- 1⁄4 teaspoon cayenne pepper
- 1⁄8 teaspoon salt
- 1 cup parsley, chopped (flat leaf if available)
- 3⁄4 teaspoon black pepper, coarsely ground
- 3 tablespoons butter
- 1⁄3 cup whipping cream
- 12 ounces evaporated milk
- 2 ounces cream cheese
- 1⁄2 cup parmigiano-reggiano cheese, freshly grated
- 1⁄4 teaspoon nutmeg, freshly grated
- Put your pot of water on to boil your favorite pasta.
- Peel & devein shrimp while melting 1 tablespoon butter & 1 tablespoon olive oil over low heat in skillet large enough to hold the shrimp.
- Press 2 cloves of garlic into butter/oil mixture & gently sauté, low enough heat not to brown garlic.Add cayenne & salt to skillet.
- Add shrimp & raise heat enough to hear the shrimp sizzle. Sauté 5 minutes stirring often or until the shrimp begin to turn opaque and brighten - but not until they become white and firm yet.
- Take off heat & mix in the parsley and pepper.
- Melt the remaining butter in a 1 quart saucepan. Add the cream & evaporated milk. Reduce the mixture by 1/3 over medium heat, stirring constantly (I use a smaller sized whisk for this). It will boil & that is OK - just keep stirring!
- Add the cream cheese in 3 or 4 chunks & stir until melted.
- Add the nutmeg & the Parmigiano, stirring well.
- Pour thickened sauce over shrimp in skillet & simmer a few minutes on low heat while you drain your pasta. Use some of the sauce to dress the pasta, then serve with additional sauce & plenty of shrimp.
I enjoyed this shrimp dish and it was very filling. I would have liked to have it with more spices such as a bit of garlic powder or more crushed red pepper flakes than what Bird put in it (as I love spicy). Overall, this is a good dish. Thank you for posting.
Excellent! We did not use the fresh parsley as we were out, and added just a wee bit of crushed red pepper flakes. We also removed the shrimp from the saute pan and then made the alfredo using the same pan for easy cleanup and to incorporate the flavors into the sauce. We left out the nutmeg for personal preference. The cream cheese adds a wonderful unique flavor to this dish. Thanks for posting! :)
Very good and very easy. I did change the order of things and started the sauce first. I reduced the sauce to the point of melting in the cream cheese, then turned off the heat and let it rest while I seared the shrimp. I stirred in the Parm right before adding the sauce to the shrimp. I think the next time I'll try a cornstarch slurry. I did also added a tablespoon of snipped sun dried tomatoes with the garlic and used the oil they were packed in for the olive oil. I will make this again!