Shrimp & Pasta Alfredo
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.
12-14shrimp, cooked, peeled and deveined
4 ozspaghetti (or as much as you need to feed two people)
1½ cragu alfredo sauce (i had half a jar)
·dash or two of nutmeg
1/4 cdry white wine (i used sherry)
1/4 tspgarlic powder (more or less; suit your own taste)
1/4 cgrated parmesan or romano cheese, plus more for serving
1/8 tspwhite pepper
1egg yolk, beaten
·juice of half a lemon (optional)
How to Make Shrimp & Pasta Alfredo
- Cook, 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!