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1.
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Heat olive oil in a large skillet over medium-high heat.
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Add garlic, reduce heat to low and cook until garlic is tender.
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(Note: We love garlic at our house, so I use a lot.
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You may want to only use a few cloves if, unlike us, you believe there is such a thing as too much garlic.)
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2.
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Add shrimp to the garlic and olive oil, increase heat to medium and cook for 3 to 4 minutes until shrimp is pink and done.
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(Note: If you buy frozen shrimp, I do not recommend pre-peeled.
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I tried them once, and they didnt seem to absorb the garlic and other flavors very well.
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I prefer buying the EZ-peel shrimp instead.)
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3.
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Remove the shrimp to a bowl, leaving the garlic and liquid in the skillet.
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I put the bowl of shrimp in my microwave to keep them warm.
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4.
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Add clam juice to the skillet and bring to a boil.
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5.
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Add the wine and cook over medium-high heat for about 3 minutes, stirring constantly.
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6.
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Reduce heat to medium; add heavy cream and cream cheese.
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Stir constantly until cream cheese is melted.
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7.
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Stir in the 1/2 cup of grated Parmesan and heat until smooth.
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8.
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Return shrimp to the skillet, mix them into the sauce and heat through.
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9.
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Pour sauce over cooked farfalle and stir or toss to coat.
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Sprinkle with shredded Parmesan once plated.
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10.
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Serve with side salad and garlic bread or cheddar garlic biscuits and enjoy!
