Shrimp and Pasta

Shrimp and Pasta

It’s New Year’s Eve! I always thought I wanted to go to some sort of glamorous party growing up but being a dork that never really happened. And now as an adult, I don’t really seek out those parties, probably because I’m still a dork.

With the New Year upon us, you want to have a delicious meal to close out the previous year. There is really nothing I love more than fresh shrimp with pasta. Shrimp is so easy to make and it cooks so quickly. The only trick to cooking shrimp is peeling it and deveining your shrimp.

Devein the shrimp. It’s gross. It also will make your shrimp gritty. It’s the shrimp guts. Short sentences put an emphasis on the Ew factor for the vein.

This dish is so easy, the addition of cream, fresh garlic, and Parmesan cheese elevate this dish to a decadent level that will make you wish you could have this meal in 2014, 2015, 2016, and forever and ever.

Recipe

Ingredients

1 lb of Shrimp (deveined)

2 Crushed Cloves of Garlic

1 Tbsp. Butter

1 Tbsp. Olive Oil

2 Tbsp. Parmesan Cheese

1 lb of Fresh Pasta

4 Cups of Milk

4 Tbsp. White Wine

Method

Here is a quick how-to on removing the vein from a shrimp.

Step 1 – Cook pasta in boiling milk,

Step 2- Once pasta is cooked strain, and toss with olive oil.

Step 3- Heat butter and garlic together until garlic is soft.

Step 4- Add shrimp, cook until it turns bright orange.

Step 5- Serve shrimp  over pasta.