I was going to make pasta with the Bolognese sauce I had in the freezer but I had a little free time after work so I went to the store for the ingredients (turns out I only needed the shrimp!).
For some reason, white creamy sauce was very appealing to me last night over tomato sauce. Maybe because it's so much more caloric?!
The recipe for this sauce came from Tasty Kitchen via The Pioneer Woman. The recipe was created by A Sweet Pea Chef. (See how a recipe can really get around quickly?!)
1 Tablespoon olive oil
1 lb. shrimp, deveined, peeled & tails removed
4 Tablespoons butter
3 garlic cloves, pressed
4 oz. cream cheese, softened
1 cup milk
3 oz. Parmesan cheese, grated or shredded
1/2 teaspoon pepper
a pinch of salt if needed
your favorite pasta, I used bucatini
Put a large pot of water on the stove and bring to a boil. Once a rolling boil is reached, add a few pinches of salt and the pasta. Cook according to package directions.
In a large skillet, heat olive oil over medium heat. Add the shrimp and cook about 2-3 minutes on each side or until nice and pink. It does not take long at all. Remove shrimp from the pan to a plate.
In another large non stick skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes. Add the cream cheese and whisk until smooth. As you continue to whisk, slowly add the milk. Finally, whisk in the cheese and pepper. Taste to see if it needs salt.
Add the shrimp and pasta to the sauce and toss.