Recipe: Shrimp Alfredo


I love shrimp.

I also love cheap.

More than anything, though, I love easy.

This recipe has all three of those key ingredients. It’s on tonight’s menu because I happen to have all the ingredients already on-hand. Gosh, I just LOVE that.

This recipe for Shrimp Alfredo starts with a recipe from the always-fabulous, nearly fool-proof allrecipes.com (it is really a wonder I still own or use tangible cookbooks anymore)…but there are a few key changes to the recipe that I think make all the difference between “OK” and “YUM”

INGREDIENTS:

  • 1 (12 ounce) package linguine pasta (or whatever you have handy)
  • 1/4 cup butter, melted
  • 4 tablespoons diced onion–or add an entire onion diced, depending on taste.
  • 8 teaspoons minced garlic (or more, to taste)
  • 40 small shrimp, peeled and deveined
  • 1 cup half-and-half
  • 1 cup whole milk
  • 1/4 cupe white wine
  • 1 teaspoons ground black pepper
  • 6 tablespoons grated Parmesan cheese
  • a few shakes of red pepper flakes
  • OPTIONAL: add a diced red bell pepper and/or mushrooms (highly suggest portabello mushrooms!)
  • OPTIONAL: 1/2 cup romano cheese
  • OPTIONAL: some chicken pieces
  • 4 sprigs fresh parsley, or add some dry parsley to the sauce and call it good.
  • 4 slices lemon, for garnish (I’m not even going to bother with it)

DIRECTIONS:

  1. Cook pasta in a large pot of boiling water until al dente; drain.
  2. Meanwhile, melt butter in a large saucepan. Saute onion and garlic over medium heat until tender. Add shrimp; saute over high heat for 1 minute, stirring constantly. Remove shrimp and set aside so as not to over cook. Stir in half-and-half, milk, wine, parmesan, red pepper flakes. Cook, stirring constantly, until sauce thickens. Add a tablespoon of flour to help thicken if you need to.
  3. Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.
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3 thoughts on “Recipe: Shrimp Alfredo

  1. I can’t emphasize enough how important it is to make sure to choose WILD American shrimp rather than imported farmed shrimp. Not just for quality but to support our Gulf shrimpers who are hamstrung right now due to the awful oil disaster. Wild American shrimp are more expensive, but they’re also much better quality, and our shrimpers need our support!!

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