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