Ingredients:
- 1 lb Good Ranchers Shrimp
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Paprika
- 2 tbsp Olive Oil
- 2 cups Heavy Cream
- 4 tbsp Butter
- 1 tsp Chicken Bouillon
- ¼ cup Water
- Salt & Pepper
- Parsley, Minced
- 1 lb Angel Hair Pasta
Instructions:
1. In a bowl, toss the shrimp with the garlic powder, onion powder, and paprika and set aside.
2. Cook angel hair pasta to al dente according to the package directions.
3. While the pasta is cooking, in a saucepan heat the butter on medium until it begins to foam slightly.
4. Take ¼ cup of the pasta water and dissolve the chicken bouillon into the hot water, mixing well to evenly distribute the flavor.
5. Add the dissolved chicken bouillon mixture to the saucepan along with the heavy cream and turn the heat to medium low and allow the sauce to gently simmer for 5-7 minutes or until it thickens. Add salt and pepper to taste.
6. In a cast iron skillet, heat two tbsp olive oil on medium high heat. Sauté the shrimp in the skillet for 2-3 minutes on the first side, flip over and cook for 1-2 minutes on the other side until the shrimp are opaque and pink. Remove the shrimp immediately to avoid overcooking in the residual heat.
7. Toss the pasta with the cream sauce and add the shrimp to the top of the pasta. Garnish with minced parsley.
8. Enjoy your new favorite 20-minute pasta dish!