Shrimp Scampi With Pasta Alfredo - cooking recipe

Ingredients

SHRIMP AND MARINADE
1 lb raw shrimp, shelled and deveined
2 tablespoons olive oil
4 garlic cloves, minced
1 tablespoon lemon juice
1 tablespoon dried parsley flakes
1 tablespoon Italian dressing
1 teaspoon salt
1 dash crushed red pepper flakes
1 dash ground black pepper
PASTA ALFREDO
1 lb dry pasta (angel hair, spaghetti or fettuccine work great)
1 cup half-and-half (or heavy cream)
2 tablespoons butter
1 cup parmesan cheese

Preparation

Marinate the shrimp in the other ingredients until you are ready for them.
Thirty minutes before you are ready to serve, start heating the pasta water and place the half-and-half and butter in a large serving bowl to soften (sometimes I nuke it in the microwave for a minute or two).
Put a large skillet over high (or medium high) heat to get it really hot.
When the pasta is about three minutes away from being done (done=al dente), dump the shrimp and marinade into the hot skillet.
Toss the shrimp around as they cook.
Once the shrimp are pink and curled-up (about three minutes), remove the skillet from the heat.
Drain the pasta and dump it into the serving bowl with the half-and-half and butter.
Add the Parmesan cheese, a pinch of salt and a few grinds of black pepper and toss together gently (the residual heat from the pasta melts everything together).
Pour the shrimp and sauce over the top and serve immediately.