SHRIMP WITH SHERRY Garden Vegetable Seasoning
1 pound uncooked frozen shrimp, peeled with the tails on (20-30 count)
3 tablespoons Garden Vegetable Seasoning
1 cup heavy whipping cream
¼ cup dry sherry
2 tablespoons unsalted butter, at room temperature
1 pound angel hair pasta
1. In a small bowl mix the Garden Vegetable Seasoning, water and the whipping cream. Set aside for at least 10 minutes for the flavors to develop.
2. In a medium skillet heat 1 tablespoon of butter over medium heat until it is frothy. Add the shrimp and cook until they are lightly pink, turning once, about 2 minutes. Add the Garden Vegetable Seasoning and the cream mixture. Bring to a slow boil and simmer for 1 to 2 minutes. Add the sherry and then whisk in the remaining tablespoon of butter over a very low heat until the sauce thickens slightly.
3. While sauce is thickening, cook pasta according to package directions. Once sauce has thickened, serve at once over pasta.