Creamy Shrimp and Pasta

I got a new cookbook! (and BeeBop’s looking at me like, “yeah, so what else is new?”) I do love cookbooks. I have an extensive collection. No, it’s not an addiction. It’s…it’s…it’s just a collection. Really it is.

This new one is Cooking Light’s Superfast Suppers and it has some really great sounding, quick to prepare dishes. I’ll probably feature several of them over the next few weeks. Because, you know, I’m not a recipe developer or anything like that. I mean I don’t sit around thinking up new recipes. I’m nowhere near that creative. I do, however, love to try new recipes from cookbooks, magazines, newspapers…wherever I find them! And the one I tried tonight is a definite winner. I changed it around a little bit. The original recipe calls for half scallops and half shrimp, but I didn’t have scallops so we wound up with all shrimp. Not a problem for me!

What you’ll need for this is:

6 oz. uncooked egg noodles
1 lb. peeled and deveined shrimp
2 tblsp. butter
2 garlic cloves, minced
1/2 cup finely chopped green onions (about 2-3)
1/2 cup fat-free half-and-half
1/2 cup shaved or grated Parmesan cheese
salt and pepper to taste

Cook noodles according to package directions.

Prepare the green onions. Place a large skillet over medium heat and add the butter.

Pat the shrimp dry with paper towels.  Add the garlic and saute for a minute or two. Add the shrimp and green onions. Cook 5 minutes, stirring frequently, or until shrimp is done.

Add half-and-half and Parmesan cheese. Stir until cheese is melted.

Add noodles, salt and pepper. Stir together to coat the noodles well.

Enjoy!

Download a printable copy Creamy Shrimp and Pasta.

Tagged as: cooking, cream, Food, half-and-half, main dish, parmesan, Pasta, recipes, seafood, shrimp