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 *
     1 pn crushed red pepper flakes
     4 oz Cream cheese; in cubes
     1 c  Heavy whipping cream
     1 c  Milk
   1/2 c  Parmigiana Reggiano cheese;
          - fresh grated
   1/2 c  Reserved pasta water;
          - or more
          Fresh parsley; chopped,
          - garnish (optional)

 * 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 tb 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

 Uncle Dirty Dave's Archives

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