1/4 cup butter or margarine
3 garlic cloves, minced
2 cups whipping cream or half-and-half
1 (1.3-ounce) envelope Parma Rosa pasta sauce mix
2 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
2 (3-ounce) packages refrigerated shredded Parmesan cheese
1 1/2 (12-ounce) packages medium-size frozen shrimp, thawed and drained
1 (8-ounce) package angel hair pasta, cooked
Melt butter in a skillet; add garlic; sauté until tender. Stir in cream; cook over medium heat, stirring occasionally, until thoroughly heated. Whisk in sauce mix and next 3 ingredients; simmer, whisking occasionally, 5 to 8 minutes. Add half of cheese, stirring until melted. Stir in shrimp; cook over medium-low heat, 5 minutes or just until shrimp turn pink. Serve over pasta with remaining cheese.
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