Name: Garlic Buttered Shrimp Pasta on the Stove
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: ½ pound of angel hair pasta (although you could use any kind of pasta truly); 8 tablespoons of butter (divided); 3-5 cloves of garlic (3 if you like garlic, 4 if you genuinely like garlic, 5 if you love garlic); ½ teaspoon of crushed red pepper flakes; 1 teaspoon of dried thyme; 1 pound of shrimp (peeled and deveined); ¼ cup of fresh parsley (finely chopped); 1 cup of frozen peas; ½ cup of parmesan cheese (grated); optional: additional cheese and parsley for serving

On another note: how was your HALLOWEEN!!? I’m particularly (particularly) sad to report that we don’t genuinely get trick-or-treaters out at our little house in “the country”. We do have quite a few neighbors but none of them have small children so, more candy for me.

I dressed up twice. Once for work on Friday where I was under the impression that most of the staff would also be dressed up. Turns out (at most) about 1/4 of the staff dressed up; even that is probably a high exaggeration. I felt a little silly all day but my costume wasn’t too crazy so. And, I (along with a few others) won the costume contest so that was fun. My costume was a repeat costume from 2 years ago but I hadn’t had the chance to wear it to work that year and I still love it.

And I don’t know how it is where you are but it has been rainy and GROSS and cold every single day in Nashville since I got back from Mexico and it’s genuinely killing my post-vacation high.

SO now that our obligatory weekend and weather chats are over, lets get back to this pasta!

This Garlic Buttered Shrimp Pasta is TRULY straightforward to make and takes only about 20 minutes to throw together. The garlic buttered shrimp can be cooking while the pasta is boiling and once the noodles are done, your dish is basically about ready. I genuinely love that about it (+all the garlic and butter…I genuinely love that part too).

While the pasta is cooking, some of the butter is getting toasty in the skillet with the garlic, thyme, and pepper. Then the shrimp is added in to soak up all the buttery goodness.

Now, I’m using already cooked and shelled shrimp so they don’t technically need to cook. But I leave mine over the heat for a bit to get warm and (again) to absorb all the garlic buttery flavors.

The shrimp is then set aside for a moment while more butter is added to the skillet and the noodles are now given a chance to absorb some flavors. The parsley, parmesan, and cheese are also added at this time. The peas were a last minute addition to the recipe and I certainly love what they add to the dish.

Once all stirred together, you’re practically done.

You can stir the shrimp in now (which probably makes the most sense) or you can strategically place the shrimp on top of the pasta for maximum presentability. Like so:

I topped mine with a bit more of the fresh parsley and (duh) some more cheese.

Well, now I’m going to go bing eat the rest of the Halloween candy to get rid of it so I can start my pre-holidays diet…tomorrow.