Shrimp Parma Rosa

1/4 cups butter
3 cloves (or 3 Tbsp) minced garlic
2 cups 1/2 & 1/2
1 1.3-ounce envelope of Parma Rosa Sauce Mix
2 Tbsp chopped fresh parsley
1/2 tsp salt
1/4 tsp white pepper
2 3-ounce packages of refrigerated Parmesan cheese
1 generous pound cooked, frozen, de-veined, peeled shrimp
1 8-ounce package of angel hair pasta, cooked
1 can of lump crab meat, drained

Melt butter in skillet, add garlic and saute. Stir in the 1/2 & 1/2 and cook over low heat, just until the milk is heated. Make sure it doesn't curdle! Whisk in the sauce mix, parsley, salt and pepper. Cook for 5-8 minutes, whisking occasionally. In the meantime, cook the pasta. Add one package of the cheese to the milk, (not the pasta), and stir until melted. Stir in the shrimp and crab. Cook over medium-low heat until shrimp are cooked. Pour over hot, strained pasta. Top with remaining cheese. Be ready to impress your guests with a delicious meal!
Yield: 6 servings

Right after my friend Camille was born, I made this for the Sumner's. Served it with some warm rolls and a ready-made salad. Finished it off with Strawberry Dessert! What a fun night!