* 8 ounces of your favorite pasta shape * ½ pound large shrimp (about 18), peeled and deveined * 1 Tablespoon butter * 1 Tablespoon olive oil * 2 cloves garlic (about 2 teaspoons), minced * ¼ cup dry white wine, such as Sauvignon Blanc (or substitute with seafood stock or chicken stock) * ½ cup heavy cream * ¼ cup grated Parmesan cheese * 2 Tablespoons chopped fresh Italian flat-leaf parsley * Extra Parmesan and parsley for garnish
**INSTRUCTIONS**
1. Start a pot of boiling salted water on the stove and cook the pasta according to the package instructions. 2. Peel and devein shrimp and sprinkle with a little salt and pepper. 3. While the pasta is cooking, add butter and oil to a large pan and heat up over medium heat. 4. Once the pan is hot, add shrimp and sauté for a few minutes until they’ve curled up and turned pink on all sides. 5. Next, add garlic and sauté for 30 seconds to 1 minute (be careful not to burn it!). 6. Then add the wine or stock and cook for 1 more minute. 7. While the wine/stock is cooking, use a wooden spoon to scrape up any cooked-on bits on the bottom of the pan (this is flavor, flavor, flavor!). 8. Add the heavy cream, Parmesan, and parsley, and stir. 9. Turn the heat down to low and let it simmer for about 5 minutes, stirring occasionally. 10. While the sauce is cooking, grab a spoon and taste it now and then, and add salt and pepper as needed. 11. Finally, toss the cooked and drained pasta with the sauce. This will ensure that all the pasta is evenly coated with delicious flavor. 12. Garnish with more Parmesan and fresh parsley, and enjoy with a slice of crusty homemade bread and a glass of pinot grigio.
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# Creamy Garlic Shrimp Pasta
For full recipe, tips, & tricks, visit: [https://maplewoodroad.com/creamy-garlic-shrimp-pasta/](https://maplewoodroad.com/creamy-garlic-shrimp-pasta/)
**INGREDIENTS**
* 8 ounces of your favorite pasta shape
* ½ pound large shrimp (about 18), peeled and deveined
* 1 Tablespoon butter
* 1 Tablespoon olive oil
* 2 cloves garlic (about 2 teaspoons), minced
* ¼ cup dry white wine, such as Sauvignon Blanc (or substitute with seafood stock or chicken stock)
* ½ cup heavy cream
* ¼ cup grated Parmesan cheese
* 2 Tablespoons chopped fresh Italian flat-leaf parsley
* Extra Parmesan and parsley for garnish
**INSTRUCTIONS**
1. Start a pot of boiling salted water on the stove and cook the pasta according to the package instructions.
2. Peel and devein shrimp and sprinkle with a little salt and pepper.
3. While the pasta is cooking, add butter and oil to a large pan and heat up over medium heat.
4. Once the pan is hot, add shrimp and sauté for a few minutes until they’ve curled up and turned pink on all sides.
5. Next, add garlic and sauté for 30 seconds to 1 minute (be careful not to burn it!).
6. Then add the wine or stock and cook for 1 more minute.
7. While the wine/stock is cooking, use a wooden spoon to scrape up any cooked-on bits on the bottom of the pan (this is flavor, flavor, flavor!).
8. Add the heavy cream, Parmesan, and parsley, and stir.
9. Turn the heat down to low and let it simmer for about 5 minutes, stirring occasionally.
10. While the sauce is cooking, grab a spoon and taste it now and then, and add salt and pepper as needed.
11. Finally, toss the cooked and drained pasta with the sauce. This will ensure that all the pasta is evenly coated with delicious flavor.
12. Garnish with more Parmesan and fresh parsley, and enjoy with a slice of crusty homemade bread and a glass of pinot grigio.