1 lb shrimp ( size your choice)
1 tbs olive oil
1 tbs butter
2 tsp minced garlic (or to your taste)
1 cup pasta water
1 chicken bouillon cube
1 ½ cups Cloverland Heavy Cream
1 ½ to 2 cups of four Cheese Blend ( Italian White) or can use grated Parmesan cheese to taste
Parsley or chives to garnish
Cook minced garlic and shrimp in olive oil and butter for about two minutes or until pink in color on medium heat, stirring occasionally. Remove shrimp from pan.
Cook pasta as directed in a separate pot, drain. Reserve 1 cup of hot pasta water. Dissolve 1 cube of chicken broth bullion in the cup of pasta water.
Add pasta water, heavy cream and cooked spaghetti to the skillet where you cooked the shrimp. Bring to a boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together.
Add cooked shrimp after the pasta is coated and thickened. Garnish with either parsley or chives