Recipes: Creamy Shrimp Pasta

Here's another favorite apartment (and boyfriend) -approved recipe that's simple and pairs perfectly with the Texas Toast bruschetta I showed you. This recipe is based on another great one I found from the blog By Stephanie Lynn. It's her spin on Outback's Queensland Chicken and Shrimp Pasta (to die for). I've altered some of the ingredients, but you can add chicken to this recipe as well.

Ingredients:

1 pound of angel hair pasta
1 pound of cocktail shrimp (Peeled, de-veined and tail-off - you can buy frozen and thaw)
1 cup of milk
1 pint of heavy whipping cream
1 garlic clove diced
1/2 teaspoon of Mrs. Dash
1/4 teaspoon of ground pepper
1/4 teaspoon of onion powder
1/4 teaspoon of Lawry's seasoned salt
1 cup of chilled white wine good for cooking (I used Challis Lane Chardonnay 2009, but use any wine you'll drink so you can finish the bottle with dinner).
4 tablespoons of butter
Parmesan cheese

Instructions:

1. Thaw frozen shrimp in a bowl of cold water:

2. Combine seasonings in a small bowl or Ziplock bag:

3. Diced fresh garlic cloves:

4. In a medium pan combine the heavy cream, milk, and butter. Mix in half of your seasoning mixture, and reduce and thicken by simmering over a medium heat, stirring continuously. Don't let the mixture rise to a boil. Once thickened to your satisfaction, remove from heat and set aside:

5. Cook angel hair pasta, al dente.While the pasta is cooking, place shrimp, white cooking wine, diced garlic and remaining seasoning in another medium pan. Simmer on low:

7. Drain pasta and dish into pasta bowls. Ladle shrimp and thickened cream sauce over bed of pasta. Top with a generous helping of Parmesan cheese. Enjoy!