Shrimp Alfredo

By request, I will be posting a few recipes that are on our weekly menu! I apologize that I don't have picture to post of the pasta from last night but I will flood the next few posts with pictures from beginning to end. :)

Shrimp Alfredo:

1 lb peeled & deveined uncooked shrimp

2 tbsp butter

Old Bay Seasoning (optional)

2 cloves minced garlic

2 c heavy cream

1/2 c white wine

1/2 + c grated parmesan cheese

1 lb linguini pasta (We like the one in the refrigerated section)

olive oil

S&P

1 large pot (for pasta)

1 large skillet

• Bring a large pot of salted water to boil with a healthy drizzle of olive oil added to the water. (It keeps the pasta from sticking together.)

• In the large skillet, heat butter & garlic over med-high heat. (Be careful not to let the garlic burn!)

• Rinse the shrimp and pat them dry then season with S&P and Old Bay, if you like. Add them to the butter & garlic until they start to turn pink, then take them out & set them to the side.

• Add cream, wine & Parmesan to the same skillet & turn heat down to medium or med-low depending on your stove. A good simmer is what you're looking for. You want the cream to thicken up!

•  The fresh pasta only takes a few minutes to cook so add the pasta to the boiling water while the sauce is thickening. Cook according to package & drain. (I like to reserve a little of the pasta water in-case I get my sauce too think or you could use a splash of milk.)

• Once the noodles are done, add the noodles & the shrimp to the cream sauce, turn the heat to low. Cook until shrimp are fully cooked.

I like to serve garlic bread with pasta because of you're going to eat carbs you might as well go into a carb's comma!

~Enjoy!