Ingredients
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2 lbs fresh shrimp, peeled and deveined (2lbs after peeling)
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1/2 cup butter
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5 1/2 ounces green onions (this is one whole bag)
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1 tablespoon minced garlic
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8 ounces cream cheese
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12 ounces grated parmesan cheese
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8 ounces evaporated milk
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1/2 teaspoon salt
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1 teaspoon pepper
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1/2 teaspoon garlic powder
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1/4 teaspoon cayenne pepper
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1 teaspoon basil
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1 teaspoon parsley
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10 ounces cream of shrimp soup
Instructions
- In a skillet on medium -high heat melt the butter. Add the green onion tops and bottoms chopped nicely and the minced garlic. Saute' for about 2 minutes.
- Add the shrimp that have been cleaned, deveined, and drained. Season with the salt, pepper, basil,parsley, garlic powder, and cayenne pepper. Cover and continue sauteeing on medium heat for 3 or 4 minutes.The shrimp will release a good amount of water. This is good.
- Remove the lid and reduce the heat to medium. Add the cream cheese in cubes. Add the cream of shrimp soup, grated parmesan and evaporated milk. Stir constantly with a wooden spoon until it appears nice and creamy. If it begins to stick you need to reduce the heat a little.
- Cover and continue to cook on medium for about 10 minutes. Reduce heat to low and serve. Serve over angel hair pasta.