Herbed Shrimp and Pasta

17 Dec

Not low-caloric, not cheap (the only real cost lies in the price of the shrimp), but full of salty, creamy, seafood-y yumminess.  I always short-cut and cost-save with dried herbs, which I did last night, but we’ve used fresh parsley before and I will admit that it does make for a better dish.  Serve with some soft, crusty bread to scoop up the leftover sauce and you’ve got yourself an a-ok meal.


  • 8 oz dried angel hair pasta, uncooked
  • 1 cup butter
  • 1 1/2 lb peeled, medium-size fresh shrimp
  • 4 clove garlic, minced
  • 2 cup half-and-half
  • 1/2 cup chopped fresh parsley
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 tsp dried dillweed
  • Garnish: fresh dillweed sprigs

Cook pasta according to package directions. Drain; set aside, and keep warm.

Meanwhile, melt butter in a large heavy skillet over medium-high heat; add shrimp and garlic. Cook, stirring constantly, 3 to 5 minutes or until shrimp turn pink. Remove shrimp, and set aside, reserving garlic and butter in skillet.

Add half-and-half to skillet; bring to a boil, stirring gently. Reduce heat, and simmer 15 minutes or until thickened, stirring occasionally. Add shrimp, parsley, salt, pepper and, if desired, dried dillweed; stir until blended. Serve over pasta. Garnish, if desired.

recipe from Southern Living: Easy Weeknight Favorites

photo by knorrbuzz


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