Pasta with Creamy Garlic Shrimp Parmesan Sauce!

I really like the shrimp pasta at Red Lobster, and I have created a recipe very similar to it with the help of a traditional shrimp sauce from my mother! As a busy student, wife, and mom, I know how important it is to share dishes that are quick and fast. I hope you have all liked my dishes and they can help you shed some cooking hours to enjoy your time with your family. It is very simple to make and very delicious!

Total time: 30-40 minutes 

You will need:

• Very soft pasta, about 2 cups (angel hair pasta or egg noodles work well but I personally love the one from the Russian store)
• About 1 to 2 cups shrimp. I used 2 cups of the Pacific Coldwater Salad Shrimp which is fully cooked and ready to eat. I like it because it is very small and makes more of a sauce texture. If you choose to use raw jumbo shrimp, that's fine too.
• 3 tablespoons butter
• 1 teaspoon lemon juice
• 5 cloves of garlic, peeled and minced with a garlic press. 
• 2 cups milk (you can substitute 2 cups heavy whipped cream for a more creamier taste but it is less healthy and more fattening)
• 1 cup Parmesan cheese
• 2 tablespoons flour
• 2 tablespoons dried dill weed

Directions:

1. Cook the pasta in a pot full of boiling water and a pinch of salt for about 5-10 minutes. Drain and put in a serving bowl.
2. In a pan, melt the butter and add the shrimp with the lemon juice. For the salad shrimp, fry it for less than a minute, just to defrost it. For the raw shrimp, peel it and let it fry just until pink (you do not want to overcook it).
3. Add the garlic, milk, and Parmesan cheese and let it simmer for about 5 minutes, stirring well.
4. Add the flour slowly, stirring with each addition of a spoonful. Add the dried dill weed also and stir for about 1 more minute.
5. When ready to eat, pour the mixture over a serving of pasta and add some toppings (cheese or cut green onion is delicious).

                                                            Enjoy and please comment!