Recipe by BecR
This delicious creamy pasta and shrimp dish is impressive enough to serve to company, and goes together quickly and easily for a busy weeknight meal. I sometimes add a tossed green salad and a crusty French bread, to round out the meal. Enjoy! Feel free to adjust seasoning to your taste. Adapted from Oldbay.com.
Top Review by Dallas Chef W/Out Time
Sorry,this was OK but it didn't rock our world. I didn't think it was impressive enough for company. It was good enough for a forgiving family on a weekenight though. I pretty much followed the recipe as written. I did use already cooked shrimp, and doubled the peas (thought it needed more vegetable/green) but otherwise did as the recipe suggested. The flavor was bland(at the table I added a lot more pepper) and the sauce never really thickened.
- 16 ounces pasta (I used bow ties)
- 1⁄2 cup frozen peas
- 2 tablespoons butter
- 1 lb shrimp, peeled and deveined
- 1 1⁄2 tablespoons Old Bay Seasoning, divided (low sodium kind if you can find it)
- 2 cups half-and-half
- 1⁄3 cup parmesan cheese, grated
- 2 green onions, sliced thinly
Directions See How It's Made
- Cook pasta according to directions on package. During the last minute of cooking add the peas. Drain and reserve 1/4 cup of the cooking liquid.
- In a large skillet over medium heat, melt the butter. Add the shrimp and sprinkle with 1/2 tablespoon of Old Bay. Cook for 3 minutes or until they start to turn pink. Reduce heat to medium-low.
- Stir in the half-and-half, reserved cooking liquid, Parmesan cheese and the rest of the Old Bay. Simmer for 5 minutes or until the sauce begins to thicken. Remove from heat and add the pasta, peas and green onion. Let stand for 5 minutes before serving (this gives the sauce a few more minutes to thicken).
- Serve with extra grated Parmesan cheese.