We served this with some leftover egg noodles but it would be good with rice as well. We used a 16 oz bag of jumbo shrimp – deveined but not peeled (the more you have to do before cooking the less money per pound it will be!). If I did this again I will probably use a smaller shrimp – a large would have been fine. Peel them and REMOVE THE TAILS. I think it is so gross when I go to a nice restaurant and I have to dig my fingers into the meal to remove the tails. Totally classy. People say they add more flavor? Totally not worth any added flavor.
Maybe that’s just me?
This is a super simple one pan dish. Shrimp only need 10 minutes max so you are really just warming and melding the other ingredients. Finish with a dusting of parmesan.
