Creamy Garlic Shrimp

One day we couldn't decide on scampi or alfredo, so I blended both ideas and came up with the creamier than scampi-lighter than traditional alfredo shrimp dinner. Like most entrees with shrimp, it is very quick to prepare! I think this would also be good with frozen peas thrown into the pasta in the last minutes of cooking.

Creamy Garlic Shrimp with Pasta

6- 8 servings

• 1 lb. fettucine
• ¼ cup butter
• 1-2 tablespoons mnced garlic (I buy it in a jar for convenience)
• 2 lbs peeled, deveined shrimp (I prefer the jumbo shrimp
• 2 cups room temp. chicken broth
• 3 tablespoons flour
• ¼ teaspoon thyme
• ½ teaspoon dill
• 1 tablespoon lemon juice
• freshly ground pepper to taste
• 1 cup heavy cream
• 1 cup grated parmesan cheese

Cook fettucine according to package directions.

While the fettucine cooks, melt butter in a large sauté pan and then sauté garlic on a low heat until it is fragrant. Sauté shrimp until just pink.

Remove shrimp from pan and set aside.

Whisk flour into cold chicken broth until it is smooth. Pour into sauté pan.

Add herbs and lemon juice.

Cook on medium hat, stirring constantly until broth is thickened.

Whisk in heavy cream and heat to boiling. When it boils, reduce heat to a slow simmer until pasta is ready.

Just before pasta is done return shrimp to sauce and heat through, being careful not to overcook the shrimp.

Drain pasta and toss with parmesan cheese. Add sauce and shrimp and stir until pasta is evenly coated. Let pasta stand briefly so the sauce soaks into the pasta.

Ina Garten's Lemon Pasta with Roasted Shrimp

This was a great recipe from "The Barefoot Contessa", Ina Garten. I think we could be kindred spirits. I would live barefoot if it was socially acceptable and didn't make my back hurt so much!

This is a great meal that is quick and easy to prepare. It takes about as long to make as it does to boil pasta. It actually takes longer for the pasta water to heat than it does for the whole meal.

Some variations we might try would be to make this with leftover grilled chicken, or to make the pasta with sauted summer vegetables for a light meal when the heat and humidity soar. I also wonder if it might be good cold as a pasta salad, but we haven't tried that yet. It's a good recipe to use as a springboard for creativity!

This recipe serves 6.

Shrimp

2 pounds (17 to 21 count) shrimp, peeled and deveined

Good olive oil

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

Pasta

1 pound angel hair pasta

4 tablespoons (1/2 stick) unsalted butter, melted

1/4 cip olive oil

2 teaspoons salt

1/2 - 1 teaspoon freshly ground pepper

2 medium sized lemons, zested and juiced (about 1/3 cup juice)

Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss well, spread them in 1 layer, and roast for 6 to 8 minutes, just until they're pink and cooked through.

Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3-6 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper and about 1/2 cup of the reserved cooking liquid. Add the shrimp and serve hot.

Since I had frozen, cooked shrimp on hand I simply thawed the shrimp and added it to the pasta for a minute of heating through (be VERY careful not to overcook if you are using pre-cooked shrimp). Then I tossed it with the pasta and some Parmesan cheese. A hint of garlic might be a nice addition too...