I love a simple recipe. I think we all know this by now.
This one we whipped up on Christmas Eve. Jon & I have a tradition of cooking a special meal together on Christmas Eve, just for the three of us, and let me tell you, menu discussions begin weeks in advance. It's our own little calm before the storm. That's a terrible analogy for Christmas day. I love Christmas day. I also love this tradition. And this recipe, I love this recipe too. The green onions, garlic and Parmesan blend together beautifully to create an absolutely wonderful flavor for this sauce.
Shrimp with angel hair in simple cream sauce
- 1 (16 ounce) package dry angel hair noodles
- 1 1/2 tablespoons butter
- 1 cup chopped green onions
- 3 teaspoons minced garlic
- 1 pound medium shrimp - thawed, peeled and deveined
- 2 cups half-and-half cream
- 1 cup freshly grated Parmesan cheese
- salt and pepper to taste (don't be stingy on these! I added quite a bit of both to achieve the flavor I was looking for)
- 2 tablespoons cornstarch
- Bring a large pot of lightly salted water to a boil. Add pasta and cook per packaging instructions.
- Melt butter in a large, non-stick skillet over medium-high heat. Stir in onions and garlic, and cook for 2 minute. Add shrimp and cook until shrimp has turned pink. Reduce heat to medium-low.
- Pour half-and-half, salt, and pepper into the pan and bring to a simmer, stirring constantly. Add cornstarch. Do not boil.
- Gradually sprinkle 1/2 cup Parmesan cheese into sauce and continue stirring until melted. Sauce should begin to thicken by this point. Remove from heat.
- Toss cooked pasta into the pan, coating thoroughly. Sprinkle with remaining Parmesan cheese.
- Serve and enjoy!