by Jessy Turner, One of our Owners
Directions
In a tall heavy-bottomed pan slowly melt the butter over medium heat. Add the cream and turn up to a medium-high heat to slowly bring to a boil. Stir often with a wire whisk.
While the butter and cream come up to temp, add the garlic and nutmeg - usually a few grates of the nutmeg should do it. If you don’t have whole nutmeg, 1/8 tsp of ground nutmeg is a fine replacement.
Once the cream and butter come to a simmer, whisk in the Parmesan. Let that simmer for about 5 minutes, stirring often to make sure it doesn’t burn.
Add the snap peas and shrimp and cook until the shrimp are pink and firm; 2 to 3 minutes per side. Do not overcook or th shrimp will become rubbery.
Add the cooked pasta to the pan and combine. Serve topped with more grated Parmesan.
Ingredients
1 pound Shrimp, peeled & deveined
1 pound Pasta, cooked, your favorite shape
1 pint Heavy Cream
1 stick Salted Butter
8 oz Parmesan, shredded
8 ounces Snap Peas, cooked
3 Garlic Cloves, minced Fresh Nutmeg, to taste