Good evening, foodies here and it is Tax Night April 15, 2009. So tonight it’s kind of stay of staying attractive. I’ve decided to make a really good comfort meal at home.

Tonight we’re going to be doing a shrimp and garlic cream sauce so this is everything we’ll be needing for this recipe. Over here we got a fresh head of garlic and some fresh parsley. We’re going to need some of those dry white wines here. I’m sure not only for the recipe but serving later on. We’ve got a little bit of olive oil and honey cream, salt and pepper to taste for the pound of shrimp and thankfully these are already nice and cooked. So all I have to do is kind of dress it up a bit.

We have a bit of fresh pasta over here and Parmesan cheese. So we’ve got to heat this off. I’ve got a big thing of water boiling on this stove so as soon as we have the pasta we will come back and show how the shrimp were made.

Alright, we are back. Our pasta has been cooked and removed from the stove. We are ready to go. I have a medium heat turned on to my skillet and I’m going to start with the four tablespoons of olive oil in here. Heat up for a moment and we’re also going to add the eight cloves of crushed garlic.

Now this is just going to cook for about a minute. I got a minute on the kitchen timer over here while these cook so to make sure we have everything else here. We have our one cup of dry white wine. We have two cups of heavy cream. We have a cup of Parmesan cheese and we have a third cup of the fresh parsley and one pound of the large cooked shrimp. We have salt and pepper back here. And this should really only take about five minutes. So this garlic’s already cooking up nicely. Oh, that’s just smells terrific. There’s nothing better about the smell of olive oil and crushed garlic simmering there. It’s such a pleasant smell. Alright, it’s about done now.

Now, we’re going to go ahead and add two cups of heavy cream. And in this stuff cover heavy, some heavy cream sauce. And I'm also going ahead and add the cup of white wine. So in goes the wine and this is going to cook for about five minutes before I go ahead and add our Parmesan cheese and the parsley and the shrimp in there. Now, the shrimps really only need to warm up for they’ll go in the last minute or so. So, I’m going to concentrate on this for about for about five minutes and once we come back we should be able to add the finishing touches and veggie top.

And we are back. As you can see we have brought our white wine, heavy cream, olive oil, garlic combinations to a simmer. It’s been thickening probably for about seven minutes. So I’ll leave a little bit longer than five. Now we’re ready to go ahead and add in our one third cup of parsley, just sprinkle that in, try to get it disperse, got enough and always stir, alright?

And then we have our cup of Parmesan cheese and go add this in and this should thicken up really nicely after this soaks and everything. Let’s put some in here. It smells incredible in here. It was a little bit boozy in the house while the white wine was cooking out of the sauce and after that it started really to smell good. And the nice fresh garlic smells all over. Oh, that was great. That’s nice and thick, excellent sauce. Right, last but not least we have our pound of shrimp that we were going to go ahead in there.

Now I have removed all the shells from these shrimps. They are already cooked, so they just need to be warm through. And once they are all in here, it really only should be about a minute or two until this is ready to go. I’m not leaving on the stove a little bit longer to stick that really nice good thickness in it. I like party cream sauces. We should be eating dinner in just a little bit. And we got of those in there. Stir everything up to get it coated. I’m going to set the kitchen timer and when that goes off, we’ll take a look at our finish product. I will get the table set and maybe we’ll see what dinner looks like.

Alright and the table is set, we are ready for dinner. And you see the cream stock thickened up rather well. It took about ten minutes to get this nice thick and saucy and when it is cooled and also a little bit more because of the cheese in there. So let’s get some of these served to get dinner on the roll. Oh, that looks awesome, look at all the shrimps, that cream sauce out there, a huge serving of pasta.

I had only hoped for half, alright some over here, oh, it’s awesome the cheese just sticking to the shrimp and it’s going to be so delicious. Alright, let’s have some sauce in here and it looks like we’re ready to rock. So I’m going to pour some wine here and let’s sit down and eat dinner. So I hope you all enjoyed your dinner as much as I’m enjoying mine. Have a good night.