• Tommy Centola

Shrimp Pasta Lorraine

Updated: Jan 4

This is to honor my mother-in-law, Lorraine Anderson who passed away yesterday.

Lorraine is my mother-in-law. She likes this dish so much; it seems

like the only thing she wants me to cook for her. So to honor her, I

named the dish after her. This is a very special dish for me. It is the

dish that I cooked the first time my mother and mother-in-law met.

2 pounds medium Shrimp peeled and deveined

½ pound and 3 tablespoons Butter divided

2 tablespoons Seafood Seasoning Blend

1 tablespoon Garlic minced

2 cups Milk

2 cups Heavy Cream

2¼ cup Parmesan cheese grated

3 tablespoons Fresh Basil chopped

3 tablespoons Fresh Oregano chopped

2 tablespoons Fresh Parsley chopped

8 ounces of Cooked Spaghetti cooked al dente

Sprinkle shrimp with Seafood seasoning and sauté in 3 tablespoons

of butter until the shrimp start to turn pink. In a large saucepan over

medium heat, sauté garlic in ½ pound butter for 3 minutes or golden

brown. Add the milk and heavy cream. Heat until the edges start to

bubble. Slowly add Parmesan cheese and mix until well blended. Add

shrimp, basil, oregano, and parsley to sauce. Cook for 10 minutes.

Serve over spaghetti.

RIP Mrs. Lorraine

Enjoy!!!

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