Shrimp Pasta in Creamy Garlic Butter Sauce

Dinner time is always hard for my brain. I get stuck making the same things over and over again, so going out always revitalizes my creativity and some times sparks enough curiosity that I try something new.

I've never made anything like this, but after a trip to (insert nationally recognized pasta chain name here) I was left really disappointed. The pasta was dry, flavorless and the shrimp was soggy and sad. It really isn't that hard to make an easy copy-cat dish, so here's my attempt.

Shrimp Pasta in Creamy Garlic Butter Sauce

I bought frozen shrimp that was un-cooked but shelled with no tails. I threw those in my favorite frying pan and cooked them on low with 1/4 cup of butter until they were pink. \

In a separate bowl, combine 1 tbs flour with 1/4 cup heavy cream and 1 cup of milk. Whisk together in the bowl until well incorporated. Before adding the milk and cream mixture to the shrimp, I added green onions - I like a lot of them - and let those cook just enough to get the flavor settled. I added a dash of my favorite garlic powder and salt and pepper to taste. Combine the milk and cream in the warm pan over low heat stirring constantly. I upped the heat a little to let the sauce thicken. Then I added a chopped tomato to the sauce before poring the entire mixture into my pot of freshly cooked pasta.

Add a side of crisp sauteed asparagus with olive oil for more greens, and that was dinner. Refreshing, flavorful and some what healthy. Definitely better than (insert pasta chain).