Creamy Shrimp over Pasta
Sarah says: Oh My Gosh…add a warm loaf of Brookshire Brothers French bread and a bag of your favorite salad and you have a simple and elegant meal solution. 

3 tablespoons butter
1 bunch finely chopped green onions (include tops)
3 teaspoons Paul Prudhome‘s Seafood Magic Seasoning
2 teaspoons minced garlic
1 pound Brookshire Brothers 21-25 ct. shrimp (shell & deveine)
2 cups Borden heavy cream
1 cup fresh Kraft Parmesan cheese
Hot cooked pasta style of your choice
 
Melt butter in large skillet.  Sauté onions until tender.  Add 2 teaspoons seasoning, garlic and shrimp. Cook about 2 minutes stirring constantly, then add whipping cream.  Bring to a simmer and cook about 1 minute until shrimp are plump and pink.  To avoid overcooking, remove the shrimp and set aside.  Over high heat, whisk cream mixture constantly as it comes to a boil.  Cook 2 or 3 minutes whisking, then add cheese.   Continue to whisk until cheese is melted.  Return shrimp to skillet and stir to coat with sauce.  Season to taste with remaining teaspoon of shrimp seasoning.  Serve immediately over favorite pasta.    Yield:  4 servings
 
Tips: Did you know that you can cook pasta ahead of time place in plastic storage bag toss with a little olive oil to prevent sticking and place in refrigerator.  When you need next, mix cold with the sauce to heat it.
 
Prep Time: 15 minutes
Cook Time:  15 minutes
 
 
Bonus Recipe

Spicy Shrimp on Rice
Sarah says: This recipe is a little less fat, but still very good. 

1/2 cup (1 stick) butter
1/2 cup finely chopped green onions
1 teaspoon minced garlic
1 pound Brookshire Brothers 21-25 ct. shrimp (shell & deveine)
3 teaspoons Paul Prudhome ‘s Seafood Magic Seasoning
1/2 cup water
2 cups hot cooked rice
 
Melt butter in large skillet.  Add onions and garlic and sauté 1 minute over high heat.  Add shrimp and 2 teaspoons shrimp seasoning and sauté about 3 minutes.  Add 1/2 Cup water and cook over high heat until shrimp are plump and pink, about 5 minutes.    Add additional shrimp seasoning to taste if needed.  Serve immediately over hot cooked rice.  Yield:  3-4 servings
 
Prep Time: 15 minutes
Cook Time:  15 minutes
 
 
Notes:
Brookshire Brothers Shrimp 21-25 ct. takes only 2 minutes to peel a one-pound bag; simply pinch the tail and the shell pops off!
 
Don’t miss out on extra flavor—Stir and scrape any browned bits off sides and bottom of skillet.
 
 
About Sarah:
 
Sarah Stevens is a professional Home Economist with a Bachelor's and Masters Degree from Stephen F. Austin State University.  She taught Family and Consumer Sciences for 29 years in the public school system.  She developed and taught a culinary arts program the last three years of her teaching experience which allowed her opportunities to attend teacher educator programs at Johnson and Wales University, Culinary Institute of America and Art Institute of Houston.  In 2004 she opened Stevens Catering and has had commissions for such events as charity balls, wine tasting parties, hospital Christmas parties, grand openings, fundraising dinners, open house, showers, luncheons, brunches, birthday parties, and numerous wedding receptions. 

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