Happy Thursday friends! I hope you are all having a great week. Last Friday, I mentioned in my favorites post that I had been trying a lot of shrimp meals in our home. Our favorite one so far is my Garlic and Parmesan Shrimp Pasta. It is crazy delicious and is now a permanent fixture in our rotation of meal staples in our home. The one person in our home who is particularly happy about this latest addition is Nicholas. This boy LOVES him some shrimp. Who knew? He literally asks me everyday if I am cooking shrimp for dinner. I love that we have found something new for him to love as well. Jillian? Not so much, girlfriend is not a fan of shrimp or pretty much any food that is not in the chicken nugget food group.
- 1 1b of Spaghetti or Angel Hair Pasta
- 2 tablespoons Olive Oil
- 1 lb Shrimp
- 4 Cloves Garlic (pressed)
- Salt to taste
- 3/4 Cup White wine
- Pinch of Red Pepper flakes
- 3/4 cup grated Parmesan cheese
- 1 tablespoon Parsley
- 4 tablespoons butter
How to Make It:
I start out making this meal by placing the frozen shrimp in a corning ware dish and placing it in the oven at 350. I have found this slowly defrosts your shrimp without drying it out as opposed to the microwave. Once defrosted, sprinkle with 1 oz of olive oil, parsley and salt. Put the shrimp back in the oven for another 5-10 minutes periodically checking on it. While your shrimp is in the oven, cook your pasta on the stove top.
In a large skillet over medium heat, add butter, remaining olive oil and pressed garlic. Once garlic is soft, add in cooked shrimp. Add wine and pinch of crushed red pepper flakes (the first time I made this, Jeff was not a fan of the spice from the red pepper flakes so I now leave this step out. It's entirely up to you and what your family loves.) Simmer for a minute or so to thicken. I then will add the cooked pasta. Evenly stir everything together in the skillet. I then gradually add the Parmesan stirring everything again. Enjoy!
I hope you all have an amazing week!