This decadently rich cream pasta is one of the dishes I serve to guests because everyone seems to enjoy it including my mother-in-law and my mom. It would make a great backup meal for those days when Munchkin is extra picky: Parmesan & heavy cream yumminess rarely gets rejected.
However, I’m not in a state where I can indulge in this dairy-rich goodness, so rest of the pasta went straight into the freezer. Lucky Munchkin.
To make Shrimp Cream Sauce:
(About 5 servings for Munchkin)
13.5 lb raw frozen shrimp, 7.5 oz asparagus, 1 big shallot, 1.5 cup heavy cream, 1 cup shredded parmesan cheese
* Cook 12 oz pasta alongside, or cook pasta beforehand and give a cold bath to stop cooking.
a. Mince the shallot. Chop the asparagus, parsley, and shrimps to bite size.
b. Place minced shallot into a cold pan with a couple tbsp of oil. Heat the pan and cook for a couple minutes, until fragrant. Add chopped asparagus and cook until they become tender.
c. Add the shrimps and cook just until they turn pink. About 3 minutes. Pour heavy cream into the pan and bring to simmer. Don’t let it boil.
d. Remove the pan from heat and mix in cheese and parsley. Mix well until the cheese is all melted. Serve over cooked pasta.
I froze the cooked pasta separately from the sauce by laying out the pasta on a baking sheet. After leaving it in the freezer for a couple hours, I moved them into freezer bags.