A delicious garlic cream sauce and shrimp served over pasta, it’s so good! This dish is fine dining delicious and simple enough to make at home. You’ll want to make this one time and time again.
- 1 lb Shrimp, peeled and deveined, tail on or off – I used frozen medium size cooked shrimp but fresh is just fine if you have it on hand
- 1 tsp Olive Oil
- 4 tbs Butter (1/2 stick)
- 1 tbs Garlic, minced
- 1 c Chicken Broth
- 4 oz Cream Cheese, softened and cut into cubes
- 1/2 c Heavy Cream
- 1/2 tsp Creole Seasoning
- 1/4 tsp Salt
- Cracked Black Pepper
- 1/4 c Parmesan Reggiano Cheese, freshly grated
- 2 tbs Chives, chopped
- 1 lb Pasta, I used Fettuccine
- Water for boiling pasta
- Salt for boiling pasta
Fill a large pot with water for boiling pasta. Bring to a boil and add salt to water. It’s best to add salt to water after it boils when using stainless cookware to avoid pitting of the cookware surface.
Add pasta to boiling water and cook for 12 minutes. Most pasta cooks in 10 minutes but I give an extra 2 minutes for fettuccine because it seams to work best that way to get the desired tenderness.
Heat a large skillet over medium heat. Add olive oil and butter. When butter has melted add garlic and saute for 1 minute to infuse the garlic into the oil and butter.
Add chicken stock to skillet, whisking with the oil, butter and garlic until combined. Allow to reduce 3 to 4 minutes.
Add cream cheese, creole seasoning, salt and pepper to skillet and whisk to combine.
Continue to whisk until the cream cheese has melted down.
Add heavy cream and grated cheese. Continue to whisk until sauce begins to thicken.
Add shrimp, if using frozen cooked shrimp heat through 2-3 minutes. Fresh shrimp will take a minute or two longer until shrimp begins to pink.
Remove skillet from heat and set aside.
The pasta should finish cooking as the sauce is done. Move the pasta pot off of burner. I leave the pasta in the water and take out portions to plate.
Plate each serving of pasta and add shrimp and spoon garlic cream sauce over it. Add a sprinkle of shopped chives and serve.
You can easily half this recipe if you’re feeding less than 4-6 people and don’t need as much, although the leftovers are yummy the next day too.