I love to cook and I enjoy improvising from recipes I find online (or watch on Food Network or the Cooking Channel) to make dishes my own. One of the super-easy recipes I make almost weekly is for Creamy Shrimp Pasta. Now, I don't have specific measurements - I tend to cook to taste, so all of these directions should be amended to whatever size meal you are making and to your specific preferences.
Start some pasta cooking. Hubby likes fettuccini, so that I what I use most often, but this dish would be yummy with any kind of pasta.
I use whatever size shrimp I have in the freezer (and that just depends on what I find on sale) and thaw and peel it. I then sauté some chopped garlic (I like a lot of garlic, but, again, make this to taste!) in olive oil to start cooking. Before the garlic is fully cooked, I add the thawed & peeled shrimp to cook up until they are just pink (it really only takes 3-4 minutes, depending the size of the shrimp).
Once the shrimp are cooked, I add some white wine and let that cook to burn off a little of the alcohol (this step can absolutely be left out if you prefer!). To finish the dish, I add some heavy cream, salt, pepper and some cayenne pepper or red pepper flakes for a little heat.
Then toss the sauce with the fettuccini (or your pasta of choice), perhaps grate some parmesan cheese over it (if you are cheese lovers like we are) and serve!