MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Creamy Garlic Butter Shrimp Pasta
Categories: Seafood, Vegetables, Chilies, Cheese, Dairy
Yield: 5 servings

1 lb Angel hair pasta
1/4 lb Unsalted butter
1/4 c Minced garlic, more to taste
1 lb Frozen jumbo (U16) shrimp;
- peeled, deveined
1 ts Greek seasoning *
pn crushed red pepper flakes
4 oz Cream cheese; in cubes
1 c Heavy whipping cream
1 c Milk
1/2 c Fresh grated Parmigiana
- Reggiano cheese
1/2 c Reserved pasta water or more
Fresh chopped fresh parsley;
- garnish (opt)

* such as Cavender All Purpose Greek Seasoning

Bring a large pot of lightly salted water to a boil.
Cook angel hair pasta in the boiling water, stirring
occasionally, until tender yet firm to the bite, 4 to 5
minutes. Drain and reserve 1/2 cup of pasta water.

Meanwhile, heat a heavy skillet over medium high heat.
Add butter and let melt. Reduce heat to low and add
garlic. Cook until garlic is browned and fragrant, about
1 minute. Add shrimp, Greek seasoning, and red pepper
flakes. Cook until shrimp starts to turn pink, turning
shrimp occasionally, 2 to 4 minutes.

Stir in cream cheese cubes until broken up and
incorporated with butter and garlic. Pour in cream and
milk and stir until incorporated with the cream cheese.
Mix in Parmigiana Reggiano cheese and stir until well
combined.

Pour in some of the reserved pasta water, 2 tablespoons
at a time, until sauce has reached desired consistency.
Add pasta to sauce in the skillet and toss to coat.
Sprinkle with fresh parsley and serve immediately.

RECIPE FROM: https://www.allrecipes.com

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