1 450-g bag frozen, peeled raw shrimps
Parmesan, for grating
1 370-mL can evaporated milk
1 375-g pkg whole wheat spaghetti, or linguine
2 tbsp olive oil
salt, to taste
black pepper, to taste
Empty frozen shrimp into a large bowl and cover with tepid water to defrost. Fill a large pot with salted water and bring to a boil. Grate 1⁄2 cup (125 mL) Parmesan cheese.
Pour evaporated milk into a medium pot and allow it to reduce for 10 minutes over medium heat, stirring frequently. Add pasta to boiling water and cook according to package directions.
Pat shrimp dry with a paper towel. Heat olive oil in a large frying pan at high. Once the oil begins to shimmer, add all the shrimp and cook, stirring, until just pink, about 2 minutes. Whisk Parmesan into reduced evaporated milk then pour this sauce into the frying pan with shrimp. Season with salt and pepper, if desired. Keep warm at lowest heat.
Add drained pasta to cream sauce and toss to combine. Grate more Parmesan, sprinkle overtop and serve.