Ingredients
2 pints of heavy cream
2 cups of Parmigiano-Reggiano cheese + 1/4 cup for garnish
4 cloves of garlic
2 tbl spoons of dried italian seasonings
fresh parsley
1-1/2 stick of butter
sea salt
fresh ground pepper
angel hair pasta- 1 lb fresh or dried
24-medium shrimp devained with tailes removed
1 can of artichoke hearts
2 bunches or 1 large package of chopped spinach cooked and drained (drained only frozen)
Preparation
Cook pasta to al dente
- put 1 tablespoons of butter and 1 tablespoon of Exta virgin olive oil into heavy saucepan and melt on medium heat
- add chopped garlic and saute until tender (but do not brown) lower heat to med-low
- add heavy cream and heat until warm
- add remaining butter
- add 3 tbl spoons of sea salt, 2 tbl spoons of fresh ground pepper and dried italian herbs
- add shrimp
- cut artichoke hearts in quarters and add to mixture
- add chopped spinach reduce heat to lowest setting and heat mixture on low until all ingredients are hot and bubbly
- add 2 cups of Parm-Reggiano and stir constantly until cheese is melted completely remove from heat and add 1/4 cup of fresh chopped parsley
garnish with extra parm and chopped parsley
