Ingredients
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1 lb shrimp, NC fresh, 21-26 count
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1 tablespoon butter
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1 tablespoon olive oil
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2 garlic cloves, pressed
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1/4 teaspoon cayenne pepper
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1/8 teaspoon salt
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1 cup parsley, chopped (flat leaf if available)
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3/4 teaspoon black pepper, coarsely ground
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3 tablespoons butter
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1/3 cup whipping cream
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12 ounces evaporated milk
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2 ounces cream cheese
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1/2 cup parmigiano-reggiano cheese, freshly grated
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1/4 teaspoon nutmeg, freshly grated
Instructions
- 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.