- 1/2 pound of angel hair pasta (although you could use any kind of pasta really)
- 8 tablespoons of butter, divided
- 3–5 cloves of garlic (3 if you like garlic, 4 if you really like garlic, 5 if you love garlic)
- 1/2 teaspoon of crushed red pepper flakes
- 1 teaspoon of dried thyme
- 1 pound of shrimp, peeled and deveined
- 1/4 cup of fresh parsley, finely chopped
- 1 cup of frozen peas
- 1/2 cup of parmesan cheese, grated
- optional: additional cheese and parsley for serving
- Cook pasta according to directions until done. If you don’t already do so, I recommend salting the water and pouring in a bit of olive oil as well. Once done, drain and set aside.
- In a large skillet, melt TWO tablespoons of the butter over medium heat. Once just completely melted, add in the thyme, garlic, red pepper flakes, and shrimp. Toss to coat the shrimp completely and cook for 4-5 minutes or until shrimp is warm. Set the shrimp aside in a bowl.
- Using the same skillet, add in the remaining 6 tablespoons of butter and melt. Once just melted through completely, add in the cooked pasta, parsley, peas, and parmesan. Stir completely and cook over medium heat for about 3 minutes. Stir frequently.
- The shrimp can either be stirred into the pasta or simple placed on top of the pasta once dished up.
- Serve with a bit of fresh parsley and cheese and ENJOY!!