Ruth's StoryI came up with this recipe when I was in a hurry and hadn't planned anything for dinner. It's quick and super delicious. My husband and I love it especially on the night before Christmas when the kids are finally in bed and it's just him and I. Enjoy!
fettucini (or pasta of your choice)
cloves of garlic - minced/crushed
butter - to saute garlic
Find more recipes at goboldwithbutter.com
pecorino/romano grated cheese
frozen sweet peas - thawed
1 1/2 lb
shrimp - deveined/shelled
1Boil water with a dash of salt for your pasta - you can add some olive oil so the pasta does not stick. Add Pasta when water has come to a boil. With a pasta fork gently stir pasta so it does not stick.
2While pasta is cooking, in a large saute pan, melt butter and saute your garlic(do not let it burn).
3Add Heavy Cream and your 2 Cups of Cheese...let it come up to a slow simmer until it thickens. Take off flame once it has reached your desired thickness.
4Add Shrimp and 1 cup of thawed peas to your Alfredo sauce. Let stand until your pasta is ready. Your shrimp should be opaque, nice and pink by the time you add it to the pasta.
5Once pasta is cooked, drain it and place pasta back in pot. Add your shrimp and Alfredo sauce to the pasta. Gently incorporate the sauce and pasta - gently with a pair of tongs.
6Last and most important step....ENJOY!!
Janet Lochman cookingclubber - Dec 28, 2010
Reading your recipe I figured out where I went wrong with my Shrimp Alfredo tonight. The shrimp I made is overcooked but now I see that I should have added it as a last ingredient so that it would not overcook. Thank you for the tip!
Ruth Nieves 6971 - Dec 29, 2010
Glad I could help! There's nothing worse than tiny,dry shrimp...Enjoy!
Janet Lochman cookingclubber - Dec 29, 2010
Well, these were BIG, dry shrimp - which isn't much better. LOL! Will try this again this weekend and let you know how it turns out.
Theresa Kailany AuntieTess - Dec 24, 2011
LOL! Big dry shrimp are so much more expensive than tiny dry shrimp.