Herbed Shrimp Pasta
This recipe uses Philadelphia cooking cream with herbs. You can use regular cream cheese and add fresh herbs as well. I use both.
This recipe uses Philadelphia cooking cream with herbs. You can use regular cream cheese and add fresh herbs as well. I use both.
- Carbohydrate 59.2533907538461 g
- Cholesterol 210.9861 mg
- Fat 10.6479706615385 g
- Fiber 2.61857604089737 g
- Protein 34.8948697692308 g
- Saturated Fat 5.74814995692308 g
- Serving Size 1 1 Serving (254g)
- Sodium 672.208 mg
- Sugar 56.6348147129488 g
- Trans Fat 2.45321554461539 g
- Calories 485 calories
Step-by-step
- Chop onion and garlic and place in skillet with a little olive oil.
- Cook until tender.
- Add shrimp and stir.
- Then add creme cheese and basil (opt), Stir in Cheese.
- Cook for about 10 minutes or until heated through.
- Cook and drain Angel Hair.
- Place pasta in skillet and stir,( for everday eating or potluck) Or You can place pasta on plate and top with skillet mixture ( for enertainment).
- Decorate with fresh Basil leaves.
Precooked shrimp demands careful temperature control during reheating to prevent the proteins from tightening into rubbery fragments. Maintaining medium-low heat in a heavy skillet ensures the dairy base melts smoothly without breaking or separating into oil droplets.
Storing leftovers in an airtight glass container within a refrigerator preserves quality for up to forty-eight hours. Adding a tablespoon of water before gently warming the mixture on the stove restores moisture to the angel hair strands that inevitably absorb liquid overnight.
Pairing this rich pasta with a sharply dressed arugula salad introduces crucial acidity to cut through the heavy cheese sauce. Peppery greens dressed in a simple lemon vinaigrette balance the dense profile of the dairy and shellfish.
Fresh basil oxidizes quickly once cut, so reserving whole leaves for final plating maintains bright green color and punchy aromatics. Tearing the leaves by hand rather than slicing with a dull knife minimizes bruising along the edges.
