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”
- 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)
- Cook pasta in a large pot of boiling water until al dente; drain.
- 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.
- Place pasta in a serving dish, and cover with shrimp sauce. Sprinkle with black pepper and Parmesan cheese. Garnish with parsley and lemon slices.