Ingredients
| 1/2 | cup butter |
| 5 | scallions, chopped (5-6) |
| 1/2 | cup fresh parsley, chopped |
| 1/2 | head fresh garlic, smashed |
| 1 | quart heavy whipping cream |
| 1/4 | cup spicy seasoning mix |
| 2 | pounds raw shrimp |
| 1/4 | cup Parmesan cheese |
| 1 | pound package angel hair or linguini pasta, cooked |
Instructions
Melt butter on medium-high heat. Add scallions, parsley and garlic. Cook until melted, then turn heat to high and add heavy
cream. Add your choice of spicy seasonings to taste (or add a mixture of Chef Paul Prudhomme Magic Seafood Seasonings
or Blackened Redfish and Louisiana Cajun Blackened Seasoning). Then add shrimp and cook. Stir the entire time until shrimp are fully cooked. Cover and turn to low or turn heat off. It will thicken as it cools. Add Parmesan cheese and serve over cooked pasta. Serves 10
