Cold Nights, Hot Pasta

I had to scrape off my windshield this morning for the first time since April. I was not amused.

The weather has officially changed and I think we're going to be cold for a while, so I wanted a delicious comfort food pasta dish tonight for dinner. I succeeded in making delicious comfort food pasta.  Creamy Shrimp Pasta is super easy to make, and was delicious. The original recipe is from the Lauren's Latest blog.

Comfort food + red wine = a good Monday night

Again, this recipe is really easy to make! And it didn't make the entire house smell like shrimp either, which was appreciated by all :)

Creamy Shrimp Pasta

Ingredients:
1 lb raw shrimp (I used frozen raw peeled and deveined shrimp-THAW first if using frozen)
1 stick lactose-free butter
1/3 tub Tofutti cream cheese
1/2 box of gluten free spaghetti (I use Barilla gf pasta)
1 to 2 T parsley
1 to 2 T basil
1 to 2 T paprika or cayenne pepper
salt and pepper to taste
the juice of 1 lemon
1 can petite diced tomatoes

Voila!

Directions:
1. Start pasta water.
2. Melt butter in skillet on medium-medium high heat. Start this right before you put your spaghetti in the boiling water and the timing should be almost perfect.
3. Sprinkle shrimp with herbs, salt and pepper and seasonings*
4. Put shrimp into melted butter and cook for approx 4 minutes, stirring occasionally
5. Add lemon juice, stir, and then add tomatoes and cook until heated through.
6. Add cream cheese spoonfuls at a time and stir until combined.
7. Toss in the spaghetti noodles, stir to combine, and enjoy!

*Make sure you've thawed your shrimp if using frozen and dry them really well on a paper towel-lined plate, topped with more paper towels.

Shrimp seasoned and ready for the butter bath

Stir gently to cook the shrimp 

The lemon juice and tomatoes are added

I got distracted and forgot to put the parsley in, so I think it will taste even MORE amazing the next time I make this.