Ingredients
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1 lb raw shrimp, shelled and deveined
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2 tablespoons olive oil
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4 garlic cloves, minced
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1 tablespoon lemon juice
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1 tablespoon dried parsley flakes
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1 tablespoon Italian dressing
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1 teaspoon salt
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1 dash ground black pepper
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1 lb dry pasta (angel hair, spaghetti or fettuccine work great)
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1 cup half-and-half (or heavy cream)
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1 dash crushed red pepper flakes
Instructions
- Marinate the shrimp in the other ingredients until you are ready for them.
- Thirty minutes before you are ready to serve, start heating the pasta water and place the half-and-half and butter in a large serving bowl to soften (sometimes I nuke it in the microwave for a minute or two).
- Put a large skillet over high (or medium high) heat to get it really hot.
- When the pasta is about three minutes away from being done (done=al dente), dump the shrimp and marinade into the hot skillet.
- Toss the shrimp around as they cook.
- Once the shrimp are pink and curled-up (about three minutes), remove the skillet from the heat.
- Drain the pasta and dump it into the serving bowl with the half-and-half and butter.
- Add the Parmesan cheese, a pinch of salt and a few grinds of black pepper and toss together gently (the residual heat from the pasta melts everything together).
- Pour the shrimp and sauce over the top and serve immediately.