Creamy Garlic Shrimp Pasta inspired by Wegmans
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Ingredients
Instructions
- 1
Cook the pasta according to package directions. Drain and set aside.
- 2
Heat a large skillet or sauté pan over medium-high heat. Add 2 tablespoons of butter, and swirl to coat the pan.
- 3
Add the garlic to the pan, and sauté for 1-2 minutes, until fragrant.
- 4
Add the shrimp to the pan, and cook for 2-3 minutes per side, until pink and opaque. The shrimp may release some liquid as they cook. Use a slotted spoon to remove the shrimp from the pan, and set them aside in a bowl.
- 5
Add the white wine to the pan, and bring it to a boil. Cook for 1-2 minutes, until most of the liquid has evaporated.
- 6
Add the remaining 2 tablespoons of butter to the pan, and stir until melted.
- 7
Add the heavy cream to the pan, and stir to combine. Bring the sauce to a simmer, and cook for 3-4 minutes, until thickened.
- 8
Add the lemon juice to the pan, and stir to combine. Season the sauce with salt and pepper to taste.
- 9
Add the cooked shrimp to the pan, and toss to coat in the sauce.
- 10
Serve the shrimp and sauce over the cooked pasta, garnished with parsley or scallions if desired.
I was able to come up with this recipe after researching Wegmans' description of their shrimp in cream sauce dish, along with some reviews from customers. This recipe is my best approximation of the discontinued dish, and I hope you enjoy it as much as you did the original!
