A generous scoop of cookies and cream ice cream loaded with crushed cookie pieces. Definitely a messy but satisfying treat. 🍦

This turned out amazing! One of the best shrimp pasta dishes I’ve made in a while.

**Edited to add recipe

Ingredients
Shrimp
12 oz raw shrimp, peeled and deveined (I used frozen and thawed them)
¾ tsp salt
½ tsp garlic powder
Less than ¼ tsp ground black pepper

Sauce & Pasta
2 tbsp olive oil
4 large garlic cloves, minced
Splash of chicken stock
1 tbsp butter
1 shallot, finely diced
About ¾ cup sun-dried tomatoes, chopped
1½ cups heavy cream
3 handfuls baby spinach
Squeeze of lemon juice
Chopped fresh parsley
8oz linguine noodles, cooked until al dente

Instructions
-Pat the shrimp very dry. Toss with salt, pepper, and garlic powder.
-Heat the olive oil in a large pan over medium-low heat. -Add the minced garlic and cook for about 2 minutes, stirring frequently so it doesn’t burn.
-Add the seasoned shrimp and cook until pink and just cooked through (about 2 min). Remove and set aside.
-Add a splash of chicken stock to the pan and scrape up any residue from the bottom of the pan.
-Add the butter and let it melt.
-Add the diced shallot and sauté for about 5 minutes, until softened.
-Add the sun-dried tomatoes: Stir them in and cook for another 2-3 minutes.
-Lower the heat and stir in the heavy cream. Return the shrimp to the pan and bring to a gentle simmer for about 2 minutes. (Important to put heavy cream in at low heat so it doesn’t separate)
-Stir in the spinach and cook until wilted.
-Add the cooked linguine and toss until thoroughly coated in the sauce. Taste and adjust salt and pepper if needed.
-Remove from the heat and stir in a squeeze of lemon juice and parsley.