This is my first new recipe of the pantry challenge. I've made a lot of different shrimp pasta dishes before, but this one was by far the best. The original recipe calls for mushrooms, but Mike doesn't like mushrooms, and we didn't have any - so we did without. The meal itself is very rich and filling. I think it was a big hit - there were NO leftovers.
Creamy Shrimp Fettuccine
half a box of fettuccine
1 stick butter
3 garlic cloves, minced
3 oz. cream cheese
1/2 cup boiling pasta water
1 lb. frozen shrimp
parsley
basil
Boil and salt a large pot of water for pasta. Cook pasta to al dente. Over medium heat, melt a small amount of butter and cook shrimp until pink. Reserve in a separate bowl. Melt the rest of the butter and add cream cheese, garlic, and herbs, allowing to simmer until well blended. Add pasta water, stirring quickly to smooth out mixture. Add shrimp back in and simmer until mixture has thickened, about 10-12 minutes. Toss with cooked noodles and serve.
Items used:
frozen shrimp
fettuccine
garlic
cream cheese
butter
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