Ingredients
450 g angel hair pasta
115 g unsalted butter
60 ml minced garlic (or to taste)
450 g (21-26) frozen jumbo shrimp, peeled and deveined
5 ml Cavenders Greek seasoning
Pinch of crushed red pepper flakes
110 g softened cream cheese
240 ml whipping cream
240 ml milk
55 g freshly grated Parmigiano Reggiano
Reserved pasta water
Parsley, optional
Directions
Step 1
Bring a large pot of lightly salted water to a boil. Cook the angel hair pasta until tender yet firm to the bite, about 4 to 5 minutes. Drain and reserve 120 ml of pasta water.
Step 2
Meanwhile, heat a heavy skillet over medium-high heat. Add the butter and let it melt. Reduce the heat to low and add the garlic. Cook until the garlic is browned and fragrant, about 1 minute. Add the shrimp, Greek seasoning, and red pepper flakes. Cook until the shrimp starts to turn pink, turning them occasionally, about 2 to 4 minutes.
Step 3
Stir in the cream cheese until broken up and incorporated with the butter and garlic. Pour in the cream and milk and stir until incorporated with the cream cheese. Mix in the Parmigiano Reggiano cheese and stir until well combined.
Step 4
Gradually pour in some of the reserved pasta water, 30 ml at a time, until the sauce reaches the desired consistency. Add the pasta to the sauce in the skillet and toss to coat. Sprinkle with fresh parsley and serve immediately.