Shrimp with Herb Cream Sauce Ex.***

By MarleneJones

Shrimp and angel hair pasta make a great entree combination.


Seattle Times

Ingredients

• Ingredients:
• 4 ounces angel hair pasta or thin spaghetti
• 1 tbsp. kosher salt for pasta water
• 1 tbsp. butter
• 1 tbsp. olive oil
• 1 cup sliced cremini mushrooms
• 8 ounces extra-large shrimp, shells removed, tail left on (14 -16)
• Salt and pepper to taste or favorite all-purpose seasoning
• 8 asparagus spears, cut into 1-inch pieces
• 1/4 cup cherry or white wine
• 2 wedges light herb and garlic cheese (Preferred-- Laughing Cow Brand) or 1 package (3-ounces) cream cheese.
• 3/4 cup fat-free or regular half-and-half or fat-free milk
• 2 tbsp. chopped fresh parsley

Details

Servings 2

Preparation

Step 1

1. Bring a large pot of water to boil and add the kosher salt. Add pasta and cook until al dente, about 6-7 minutes. Reserve and set aside 1 cup of the pasta water; drain the pasta.

2. Meanwhile, in a large skillet, heat the butter and olive oil over medium-high heat. Add mushrooms; cook and stir until just tender, about 5 min. Add the shrimp and saute 4 min. or cooked through depending on the size; season with salt and pepper to taste. Add the asparagus spears and saute 2 min. or til they are crisp-tender. Transfer all ingredients to a plate.

3. In the same skillet over medium-high heat, add the sherry or white wine and deglaze the skillet, scraping up any bits on the bottom. Reduce the heat to low and add the cheese wedges and half-&-half. Cook and stir over low heat(so it doesn't curdle) until the cheese is melted and the mixture is of a sauce consistency. If the sauce is to thick, add the reserved pasta cooking water a little at a time unil desired consistency.

4. Add the shrimp and vegetables and the cooked pasta back into the skillet. Toss to heat through and coat with the sauce.

5. Place in large serving bowls and sprinkle with chopped fresh parsley.