Bring large pot of salted water to boil. Add
pasta to pot and cook according to
instructions. Reserve 1/2c pasta cooking
Dry shrimp. Add seasoning of choice. In large
pan on medium high heat, add 2 Tb of butter and
a light drizzle of oil. Saute shrimp in single
layer. Set shrimp aside and clean pan.
Add 2 Tb of butter to pan over medium heat.
Add garlic until fragrant. Add tomato and
season with salt and pepper. Cook until
softened. Stir in cream cheese, stock
concentrate, 1/3c of water. Add half of
Parmesan. Taste and seasoning with salt and
pepper accordingly. Remove pan from heat.
Drain pasta. Then heat pan with sauce over medium
heat. Add pasta, lemon zest, most of the chives
and squeeze of lemon juice. Add splashes of pasta
water to thin out sauce just a little bit. Season
wit salt and pepper.
Divide pasta into bowls. Top with shrimp, then
remaining Parmesan and chives.
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