Shrimp and Egg Noodles

So…that just happened. One of the best things I’ve ever eaten just fell together. I had no solid plans for dinner. I had some shrimp. I bought some Carb-nada on my last Publix run. I had a friend give me some garlic chives. There was a bit of cream from a white pizza a week ago. The list continues. So I had 3 burners going. In the sauces side I got some Kerrygold butter cooking diced sweet onions, then put in some garlic. Before too long I put in some Pino Grigio and let it reduce. In a skillet I melted some Kerrygold with a sprinkle of garlic powder, this would be for the shrimp. In a sauce pan I got some water boiling, this would be for my Carb-Nada egg noodles. I put in a splash of olive oil, as I am wont to do with pasta-like boils. I went to my garden and got some fresh basil, and then took some garlic chives my friend gave me and chopped them up. These would be toppings. I grated about a cup of Parmesan cheese. Fine grate. With the reduction looking good, I put in about half a cup of the heavy cream, some of the parm and grated in some course black pepper. I sliced in a few tablespoons of cream cheese. I stumbled across the fact that cream cheese was a perfect thicker for white sauces years ago. So much better than things like flour or corn starch…and I had some left over from my Monday charcuterie board. With the water boiling, I put in the egg noodles and tossed the shrimp into the hot butter/garlic skillet. Then I hit 1 minute on the microwave, which had a cup of frozen petite peas, a little butter, garlic powder, onion powder and dried basil. Then everything was done at the same time. I plated the noodles. Put the sauce on top, put on the shrimp, spooned on on the peas, used the rest of the parm to top it and topped it with the garden fresh basil and garlic chives.Stunning great, absolutely surprise dinner.