Alfredo  Shell Pasta And Shrimp Recipe

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Alfredo Shell pasta and Shrimp

Ali McCoubrey

By
@Alikata7

this was just one of those things your tired you didn't get all your ingredients yet for what you were gonna try a recipe, but if I am not making my own alfredo I use the refrigerated sauce had no idea how this would work, I had lemons I had meant to use but didn't think of that until we sat down to eat and I thought oh well next time I get up I will cut some up and put them out to use but I tried it and kept think hem do I really want the lemon and Jim complained one time about me not peeling the shrimp and I laughed an said that just makes them finger licken good honey on his third plate


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Rating:

Comments:

Serves:

heck I dont know filled up my huge electric skillet

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 lb
or amt of choice large uncooked shrimp
med box
pasta shells
2 pkg
tub of fresh alfredo sauce in refrigerated section
1 pkg
parmesan cheese
1 bunch
asparagus
asn dash(es)
olive oil, extra virgin
dash pinch
salt of choice and pepper

Directions Step-By-Step

1
this is a one pot cooking meal, so use a big pot cook pasta per directions add some olive oil and salt it adds flavor to the pasta. when almost done
2
snap your asparagus keep the tough ends for soups later, just freeze , snap rest into size or is using broccoli use the bag no mess no fuss, when complete with this
3
add shrimp to pasta, then the asparagus I covered mine to bring it to boiling faster,stir first to push down the shrimp and asparagus let cook until the shrimp is pink then turn off drain water leave a little so the pasta sauce and pasta mix to each other well then add alfredo sauce mix well add a dash of garlic salt is u like didn't add to ingredients sorry add parsley stir and mix.
leave the parmesan for each person to add for themselves

About this Recipe

Course/Dish: Pasta, Other Sauces, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Soy Free
Other Tag: Quick & Easy