Ingredients:
1 lb raw shrimp, shelled and deveined
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon lemon juice
1 tablespoon dried parsley flakes
1 tablespoon Italian dressing
1 teaspoon salt
1 dash crushed red pepper flakes
1 dash ground black pepper
1 lb dry pasta ( angel hair, spaghetti or fettuccine work great)
1 cup half-and-half ( or heavy cream)
2 tablespoons butter
1 cup parmesan cheese
Directions:
Marinate the shrimp in the other ingredients until you are ready for them.
Thirty minutes before you are ready to serve, start heating the pasta water and place the half-and-half and butter in a large serving bowl to soften (sometimes I nuke it in the microwave for a minute or two).
Put a large skillet over high (or medium high) heat to get it really hot.
When the pasta is about three minutes away from being done (done=al dente), dump the shrimp and marinade into the hot skillet.
Toss the shrimp around as they cook.
Once the shrimp are pink and curled-up (about three minutes), remove the skillet from the heat.
Drain the pasta and dump it into the serving bowl with the half-and-half and butter.
Add the Parmesan cheese, a pinch of salt and a few grinds of black pepper and toss together gently (the residual heat from the pasta melts everything together).
Pour the shrimp and sauce over the top and serve immediately.
Servings: 4
Time preparation: 15 min.
Time total: 45 min.