Creamy Shrimp Pasta

I have been wanting to make this dish for quite some time and never got around to it. After I made it, I was kicking myself for not making it sooner. It comes together quickly, is simple to prepare and tastes amazing. Miss F kept asking me to twirl more pasta for her while we Skyped with C over dinner. I think we are finally getting into the groove as far as having C in Aspen during the week. All the more seafood for me to cook, but we can still have family dinner thanks to Skype.  Major thanks to Sunny Side Up for the super fantastic recipe.

Creamy Shrimp Pasta

12 ounces linguine
½ cup frozen peas
1 tablespoon butter
¾ pound shrimp, peeled and deveined
5 teaspoons Old Bay, divided
1 ½ cups half-and-half
1/3 cup Parmesan cheese, grated

Cook pasta per package directions. During the last minute of cooking add the peas. Drain and reserve ¼ cup of the cooking liquid.

In a large skillet over medium heat, melt the butter. Add the shrimp and sprinkle with 2 teaspoons of Old Bay. Sauté for 3 minutes, until the shrimp turn pink. Reduce heat to medium-low. Stir in the half-and-half, reserved cooking liquid, Parmesan cheese and the rest of the Old Bay. Simmer for 5 minutes or until the sauce begins to thicken. Remove from heat and add the pasta and peas. Let stand for 5 minutes before serving (this gives the sauce a few more minutes to thicken) Serve with extra grated Parmesan cheese.

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