One-Pot Creamy Garlic Parmesan Shrimp Pasta


SERVES 6   |  ACTIVE TIME 5 MIN   |  TOTAL TIME 20 Min

3 tablespoons butter
3 cloves garlic, minced
2 cups water
2 cups milk
1 1/2 cups heavy cream
2 teaspoons kosher salt, or to taste
1 teaspoon freshly ground pepper, or to taste
1 pound angel hair pasta
1 cup parmesan
1 pound jumbo shrimp, peeled and deveined
3 tablespoons chopped parsley

In a wide deep skillet (I love this 4-qt braiser), melt the butter over medium-high heat. Add the garlic and saute until lightly golden.

Pour the water, milk, cream, salt, and pepper in the skillet and whisk together. Bring to a simmer, then add in the angel hair pasta. Cover and cook until almost al dente, about 5-7 minutes.

Stir in the Parmesan cheese. Top with the shrimp and sprinkle with parsley.  Re-cover and simmer for an additional 5 minutes, until shrimp is cooked through, pasta is tender, and sauce is thickened. Serve immediately.

Recipe developed by Jacqueline DiNuoscio for The Slow Roasted Italian 
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