Step 1

Make the garlic butter for the shrimp by adding salted butter to a small skillet with minced garlic. Cook over low heat, stirring constantly until garlic starts to brown and becomes lightly toasted.

Step 2

Remove from heat, mix in rosemary, thyme and black pepper. Cool 2 minutes, mix in brown sugar until well combined. Set aside.

Step 3

Cook the shrimp. We tossed our shrimp on the grill and cooked for 5 minutes. Shrimp can also be cooked in a skillet with 2 tablespoons of butter or olive oil over medium heat. Turn as the shrimp start to turn pink and curly. Shrimp is cooked through at 145°.

Step 4

Toss shrimp with garlic butter and keep warm.

Step 5

Cook the pasta according to package directions and drain well.

Step 6

Meanwhile, make the sauce. Add butter and minced garlic to a large skillet and place over medium heat, cook until garlic becomes fragrant, about 2 minutes.

Step 7

Whisk in all purpose flour and cook 2 minutes, whisking occasionally.

Step 8

Add milk, heavy cream and sour cream. Whisk until smooth, cooking until sauce starts to bubble and is thickened, about 5 minutes.

Step 9

Remove from heat and whisk in salt and coarse ground pepper.

Step 10

Top pasta with sauce and add shrimp over the top. Garnish with parsley if desired.