Of all the spaghetti this got to be my oldest son favorite. It would have been mine too if it not for the calories, but I can’t deny how much I do enjoy eating this creamy melts in your mouth dish. As long as I could remembered this is always one of my favorite dish that would order in an Italian restaurant and would often rate if they are good are not by this dish and the garlic bread. Sadly, as I got older I have to cut back on my calorie intake due to my waistline expanding. It doesn’t help that I truly and utterly just love food! Alas, when I do make this spaghetti version it often to accompany our night in with steak and a nice glass of wine. And it a plus to see the smile on my son face after he take his first bite and going back for second and third. My joy for the day is accomplished.
Ingredients:
½ Packet of spaghetti or any pasta you like
¼ Cup of butter + 1 Tbsp
½ Of jumbo shirmps or scallops
1 Cup of heavy cream
3 Garlic cloves, minced
1 Cup of parmesan cheese
½ Cup of Romano cheese
A pinch of nutmeg
Salt and pepper to taste
Olive oil for drizzling over noodle
Methods:
1. Cook the pasta to package instruction. When it el dente, remove from heat and run cold water over it stopped the cooking process. Then drizzle some olive oil on it and toss well to prevent it from sticking together.
2. In another heated sauce pan, melt the butter. Then add the garlic and give it a stir a couple of time.
3. Next add the heavy cream and stir constantly and bring to boil. Reduce the heat to low and add the nutmeg, cheese, salt and pepper. When the sauce is thicken it is done. Set aside.
4. Now in another pan, melt some the 1 tablespoon of butter and then add the shrimps and cook for 3 minutes or until pink. Then add into the sauce.
5. Lastly slowly pour the pasta into the sauce and toss a couple times to completely cover it.
6. Serve hot with some grate parmesan cheese..Yum..Yum
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