Shrimp Alfredo Over Angel Hair Pasta

• 2 pints of heavy cream
• 2 cups of Parmigiano-Reggiano cheese + 1/4 cup for garnish
• 4 cloves of garlic
• 2 tbl spoons of dried italian seasonings
• fresh parsley
• 1-1/2 stick of butter
• sea salt
• fresh ground pepper
• angel hair pasta- 1 lb fresh or dried
• 24-medium shrimp devained with tailes removed
• 1 can of artichoke hearts
• 2 bunches or 1 large package of chopped spinach cooked and drained (drained only frozen)

1. Cook pasta to al dente
2. - put 1 tablespoons of butter
3. and 1 tablespoon of Exta virgin olive oil into heavy saucepan and melt on medium heat
4. - add chopped garlic and saute until tender (but do not brown)
5. lower heat to med-low
6. - add heavy cream and heat until warm
7. - add remaining butter
8. - add 3 tbl spoons of sea salt, 2 tbl spoons of fresh ground pepper and dried italian herbs
9. - add shrimp
10. - cut artichoke hearts in quarters and add to mixture
11. - add chopped spinach
12. reduce heat to lowest setting and heat mixture on low until all ingredients are hot and bubbly
13. - add 2 cups of Parm-Reggiano and stir constantly until cheese is melted completely
14. remove from heat and add 1/4 cup of fresh chopped parsley
15. garnish with extra parm and chopped parsley

heavy cream, garlic, italian seasonings, parsley, butter, salt, fresh ground pepper, angel hair, shrimp, hearts, bunches

Taken from www.epicurious.com/recipes/member/views/shrimp-alfredo-over-angel-hair-pasta-1200381 (may not work)