Shrimp and Pappardelle Pasta

Ingredients:

• 8 oz pappardelle pasta
• 1 tablespoon olive oil
• 1/2 cup red pepper, diced
• 1/2 cup green pepper, diced
• 1 tablespoon butter
• 1 pound medium-sized shrimp, shelled and deveined
• 4 cloves garlic, minced
• 1-2 tablespoons Uncle Dibbz King Creole Blend (adjust to taste)
• 1 cup chicken stock
• 1 cup heavy cream
• 2-3 tablespoons cornstarch (mixed with equal parts water to make a slurry)
• 1 cup grated Parmesan cheese
• Minced parsley for garnish

Instructions:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pappardelle and cook until al dente. Drain and set aside.
2. Prepare the Shrimp: Heat olive oil in a large skillet over medium-high heat. Season the shrimp with Uncle Dibbz King Creole Blend. Add the shrimp to the skillet once the butter is melted. Cook for about 5 minutes or until the shrimp turns pink. Remove the shrimp from the skillet and set aside.
3. Cook the Vegetables: In the same skillet, add another tablespoon of butter and melt. Add the diced red and green peppers, sautéing until they begin to soften.
4. Make the Sauce: Stir in the chicken stock and heavy cream. Add the cornstarch slurry to the skillet, stirring continuously. Allow the sauce to simmer and thicken for about 5 minutes.
5. Combine and Serve: Return the cooked shrimp to the skillet. Add the cooked pasta and toss everything together until well combined. Sprinkle grated Parmesan cheese over the top and garnish with minced parsley. Serve hot and enjoy!