Ingredients
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2 clove Garlic
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1/2 cup Chicken Broth
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1 cup Evaporated Milk
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2 tbsp Heavy Cream
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1 dash Cayenne Pepper
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8 oz Pasta
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1 lb Shrimp, peeled and deveined
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1 tbsp Lemon Juice
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1/2 cup Grated Parmesan
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1/2 cup Chopped Fresh Basil
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2 tbsp Olive Oil
Cooking Instructions
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1
Cook pasta according to directions, drain but reserve 1/2 cup of liquid.
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2
Mince garlic, in a skillet bring to a boil garlic and broth. Reduce heat to low. Simmer for 10 min.
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3
Then add evaporated milk, heavy cream, and cayenne to skillet and simmer for 5 more minutes. That will be your sauce. Put aside.
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4
In a bowl, toss shrimp with lemon juice. In a skillet over medium heat with olive oil, cook shrimp for 4 minutes or until pink. Then add prepared sauce, increase heat to high and bring to a boil. Turn off heat.
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5
Mix in the pasta, parmesan, basil. Thin sauce with reserved water.
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