Garlic Shrimp Pasta

1. Heat olive oil in a large skillet over medium-high heat. Add garlic, reduce heat to low and cook until garlic is tender. (Note: We love garlic at our house, so I use a lot. You may want to only use a few cloves if, unlike us, you believe there is such a thing as too much garlic.)

2. Add shrimp to the garlic and olive oil, increase heat to medium and cook for 3 to 4 minutes until shrimp is pink and done. (Note: If you buy frozen shrimp, I do not recommend pre-peeled. I tried them once, and they didn’t seem to absorb the garlic and other flavors very well. I prefer buying the EZ-peel shrimp instead.)

3. Remove the shrimp to a bowl, leaving the garlic and liquid in the skillet. I put the bowl of shrimp in my microwave to keep them warm.

4. Add clam juice to the skillet and bring to a boil.

5. Add the wine and cook over medium-high heat for about 3 minutes, stirring constantly.

6. Reduce heat to medium; add heavy cream and cream cheese. Stir constantly until cream cheese is melted.

7. Stir in the 1/2 cup of grated Parmesan and heat until smooth.

8. Return shrimp to the skillet, mix them into the sauce and heat through.

9. Pour sauce over cooked farfalle and stir or toss to coat. Sprinkle with shredded Parmesan once plated.

10. Serve with side salad and garlic bread or cheddar garlic biscuits and enjoy!