- 1 lb shrimp – peeled and deveined (MAYPORT all the way)
- 1 stick butter…I only used ¾ stick
- 1-2 tsp minced garlic
- 1/3 block softened cream cheese – use the reduced fat!
- 5-6oz pasta – I used Garden Delight Spaghetti (it has 2 servings of veggies in it!)
- 1-2 tbsp Parsley – I used dried as my fresh parsley hasn’t grown in yet
- 1-2 tbsp Basil – fresh!
- S&P to taste
- 1-2 tbsp fresh lemon juice
- 1 can diced tomatoes
- 1/2 cup pasta water
- Parmesan cheese for topping
~ Get pasta going according to box before cooking the shrimp. Melt butter in skillet on medium-medium high. Cook the shrimp, herbs, S&P, and garlic in the melted butter for a 2-3 minutes on each side; then add in the lemon juice and tomatoes….letting simmer for a couple of minutes. Add the cream cheese, one dollop at a time. Add in the cooked pasta with about ½ cup of the pasta water and mix; add a little parm if desired and serve.