shrimp & pasta alfredo
I didn't start out with an actual recipe for this, just winging it as I generally do in the kitchen. I had to guess at measurements once I decided to write it down, so...use your own judgement if you think something is too much or too little. It turned out really good and I was a little surprised at how good it really was. Wish I'd made more. Oh well...there's next time.
prep time
20 Min
cook time
15 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 12-14 - shrimp, cooked, peeled and deveined
- 4 ounces spaghetti (or as much as you need to feed two people)
- 2 tablespoons butter
- 1½ cups ragu alfredo sauce (i had half a jar)
- - dash or two of nutmeg
- 1/4 cup dry white wine (i used sherry)
- 1/4 teaspoon garlic powder (more or less; suit your own taste)
- 1/4 cup grated parmesan or romano cheese, plus more for serving
- 1/8 teaspoon salt
- 1/8 teaspoon white pepper
- 1 - egg yolk, beaten
- - juice of half a lemon (optional)
How To Make shrimp & pasta alfredo
-
Step 1Cook, peel and devein shrimp; cut in half saving a few whole for serving. Cook pasta according to package directions. (I used spaghetti but you can use whatever pasta you happen to have on hand.) While pasta cooks, melt butter over medium-low heat in medium saucepan. Whisk in next 7 ingredients, and continue whisking now and then, until heated through. Temper beaten egg yolk with a bit of the sauce, then stir back into the pan, whisk for a minute more. (If too thick, thin with a little of the pasta cooking water.) Stir in shrimp. Drain pasta, return to pot. Pour sauce over pasta and grate some Parmesan over the top. Portion into serving bowls, give a gentle squeeze of lemon and pass the garlic bread. Enjoy!
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