Snake River Pako's Recipe
Indulge in our Snake River Pako's, a delightful fusion of flavors featuring tender, slow-cooked meat wrapped in a perfectly crispy shell. Each bite reveals a medley of spices and savory goodness, complemented by a zesty dipping sauce that elevates the experience to new heights. Perfect for sharing or savoring all on your own, this dish promises a satisfying crunch and a burst of flavor that will leave you craving more!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- 2
Sauté Shrimp
In a large skillet, melt the butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the shrimp and cook until they are pink and opaque, about 3-4 minutes.
- 3
Prepare the Sauce
Reduce the heat to low and pour in the heavy cream. Stir well and add the grated Parmesan cheese, lemon juice, salt, and black pepper. Mix until the cheese is melted and the sauce is creamy.
- 4
Combine Ingredients
Add the cooked pasta to the skillet with the shrimp and sauce. Toss everything together, adding reserved pasta water as needed to reach desired consistency.
- 5
Garnish and Serve
Remove from heat, sprinkle with fresh parsley, and serve immediately.
