|Creamy Shrimp and Spaghetti|
I like a dish that’s quick to prepare, easy on the wallet and flat out delicious. Mr B likes a dish that’s hearty, chock full of sweet shrimp and lots of garlic and arrives at the dinner table right when he does.
Mr. B isn’t the sort that slowly realizes he’s hungry. Rather, it hits him with a quickness and then he hits the kitchen just as swiftly and roars, “I’m hungry! What’s for dinner.” And like any wife who wants to enjoy a reasonably peaceful evening without any drama, I know there isn’t much lead time between when he utters these words until it gets flat out ugly. This dish saves both Mr. B and myself from that old frying-pan-over-the-head trick.
Creamy Shrimp and Spaghetti
8 ounces of thick spaghetti
3/4 pound of shrimp, cleaned, deveined and split in half vertically
1 cup grated parmesan cheese (or, more to taste)
1 tablespoon butter
1 tablespoon olive oil
red pepper flakes
1/3 cup chopped green onion tops
1/3 cup chopped parsley
3 cloves of garlic, pressed
Salt and fresh ground pepper
3 cups reserved pasta water