I think I like pasta too much. I could eat spaghetti every night. Ok, well maybe not every night, but almost. Usually it’s good ol red sauce spaghetti that I enjoy the most, but sometimes I enjoy a seafood pasta. There is a fantastic restaurant here in town that has the best seafood linguine. OMG. But they don’t always put enough shrimp. I decided I wanted just shrimp with my pasta. M-mmmmm-mmm. I just kinda made it up as I went, but I quickly wrote everything down, because it was so delicious that I knew I would want to make it again….and again. I actually took a bite and said  out loud, “OH WOWWW, YUM”. But I didn’t say it with a mouth full of food. That would be rude. This is not a heavy dish. The creaminess comes from just a bit of cream cheese. It’s just so, so good. Definitely a must make!!

Shrimp Pasta

1/2 lb  uncooked peeled and cleaned shrimp
3  cloves of fresh garlic, minced
3  tblsp olive oil
1/2 stick butter (4 tblsp)
4  oz. cream cheese (if you like it creamier, add a bit more)
1  tsp red pepper flakes
1/2 cup chopped sun-dried tomatoes (I use the ones in oil, but dried ones will work)
1/2  lb. fettucine pasta, (I always break the noodles in half before boiling)
1 cup hot pasta water (the water you’re using to boil the pasta)

Boil your pasta as per package directions. While the pasta is cooking, prepare the shrimp and sauce. In a large skillet, at medium heat, melt the butter with the olive oil. Add garlic and shrimp. Cook the shrimp only for a couple of minutes and don’t let the garlic burn. Remove the shrimp from the pan once it turns pink, leaving the garlic/oil/butter mixture in the pan. To the pan, add the cream cheese and 1 cup of the hot pasta water. Stir until smooth. it may have a few lumps, but it’s ok. Add the sun-dried tomatoes and pepper flakes. If you don’t feel there is as much liquid as you like, add more hot pasta water. Add your cooked and drained pasta to the sauce. Then add the shrimp. Toss it all together. Garnish with some parsley or parmesan cheese.
Serves 2