Once again the combination of a few simple ingredients come together in an easy to fix dinner that can be ready in about 30 minutes. Serve with a side of steamed spinach or asparagus and a few stuffed clams shells and you have a tasty meal on the table in no time.
1 lb Raw Shrimp, about 30, peeled and deveined2 tsp Minced Garlic
2 tsp Olive Oil
3 oz Cream Cheese, sliced
4 oz Blue Cheese Crumbles at room temp (or Gorgonzola)
1/3 cup Milk
Fresh Ground Black Pepper
1 lb Regular or Whole Wheat Linguine
Grated Parmesan and Romano Cheese
While the pasta is cooking, using a large skillet, heat the olive oil until shimmering, then add the garlic. Lightly saute the garlic over medium heat for 3 minutes.
Add the shrimp to the garlic in a single layer, and sprinkle with salt and pepper to taste. Cook about 2 to 3 minutes over medium heat just until shrimp begins to turn pink, then turn the shrimp over.
As soon as you turn the shrimp, add thin slices of the cream cheese on top of the shrimp and reduce heat to medium-low.
Once the cheese starts to melt, drain the pasta and add the pasta to the shrimp mixture. Add half of the blue cheese to the pan and fold mixture over gently. Add the milk and the remaining blue cheese and stir until the cream cheese is fully melted and all of the noodles are coated.
Portion noodles and shrimp out onto warm plates, top with a sprinkle of fresh Parmesan and Romano cheese and serve. Serves 4.