Instructions

1. In a small saucepan over medium heat, melt the butter. Once melted, add your minced garlic to it, and saute it for about 2-3 minutes.  Don't burn the goddamn garlic. 
2. Add your shrimp to the pot and stir through the butter.  Season them with salt and pepper and Italian seasoning. Cook shrimp for about 2-3 minutes on each side until cooked through. 
3. Add your heavy whipping cream to the saucepan. Whisk it well, and leave it to come to temperature. You can turn it up slightly if you want, but don't leave it to sit unattended. 
4. Once the cream has started to boil, whisk in your cheese just a little bit at a time.  It's going to want to stick and melt to the bottom.  Prevent that from happening.  Your sauce should begin to thicken slightly.  Continue whisking until the cheese is fully melted.  salt and pepper the sauce, and remove it from the burner.  It will thicken some as it cools. 
5. Pour your shrimp sauce over your cooled pasta and mix thoroughly with tongs or a pasta spoon.  Sprinkle in some additional parmesan and allow the pot of pasta to cool. 
6. Serve up!  Garlic bread makes an amazing side, and hopefully, soon I'll have a perfected recipe for that. 

Make it a meal by following it up with Copycat Marie Callendar’s Kahlua Cream Cheese Pie for dessert!