A recipe for shrimp pasta alfredo?
Anyone know a yummy recipe? The simple process of how to make it?
- hsmommy06Lv 71 decade agoFavorite Answer
This is not a complicated dish at all.
Cook your noodles until al dente and set aside.
In the freezer section they have already fully cooked shrimp that you can defrost and rinse- add these to a saucepan with a few pats of butter and some minced garlic that is in the jar. Cook this up until starting to get mixed in and the shrimp turn a little golden and then add in about a cup of half and half cream and a mixture of mixed italian cheese or just parmesan. You can use a little cornstarch if it is not thick enough. Cook until bubbly and thickened. Add some salt and white pepper to finish it off.
Add the sauce over the noodles and for a garnish on the top you can use chopped parsley and some more parmesan cheese.
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- KateriLv 44 years ago
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Of course you can substitute shrimp. Saute the shrimp in a little butter and olive oil until they are just done. Then toss with the pasta and sauce. You can use already prepared alfredo sauce that you can get down the pasta aisle in a refrigerated unit. There are hundreds of recipes online. It's not difficult to make: cream and cheese, essentially. But shrimp would be a perfect addiction.
- fishineasy™Lv 71 decade ago
Shrimp Fettucine Alfredo
1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken. When sauce has thickened, combine with cooked pasta noodles; serve hot.
- LeishaLv 44 years ago
That would be just fine. My recipe is basically: 1 tablespoon butter 1 tablespoon olive oil (not the good stuff, just normal olive oil) 2 tablespoons flour 2 cloves garlic, minced or pressed (more if you like garlic.) 2 tablespoons minced shallot or white sweet onion 2 cups whole milk (or 1 can evaporated milk and 1 cup 1% or 2%) 1/2 cup grated hard cheese or any combo of (I like to use no less then 3) FRESH ONLY!!! Spend the $9.00 a pound on the good stuff because that is pretty much the ONLY flavor in the sauce so you can't use the sh*t in the green can!!!!!! I can't stress <-that enough! Salt & Pepper to taste 2 teaspoons fresh parsley, chopped Put the oil, butter, garlic, shallot/onion, and flour in a sauce pan over med heat and whisk until combined. When it reaches a bubble and starts to look 'liquid' on the bottom of the pot, turn temp to med-low and whisk until it is a golden to tan color. Whisk in milk and cheese. Heat until thickened but do not let it boil!! (It will separate and look/feel curdled) Taste and add salt, pepper, or more cheese if it needs it. You may also want to add another pat or two of butter... Just mess with it until you like it... You can also toss in a teaspoon of "Italian Seasoning" if you want more kick... I also like to fill a blender jar with arugula or baby spinach and pour the hot sauce over it and blend until smooth. "Green Alfredo Sauce" is 100X better then normal Alfredo sauce!! The heat of the sauce cooks the greens and arugula adds a peppery kick to it. You can cook the shrimp in some butter and garlic then just toss with the pasta before serving to give the shrimp and garlic flavors time to meld with the pasta before serving. It is a VERY simple recipe once you get the hang of it and using a rue (The oil/cooked flour paste) to thicken it helps to stop it from separating should you over heat it.
- theobromacrunchLv 41 decade ago
Anaheim Shrimp Scampi Recipe courtesy George Stella
Show: Low Carb and Lovin' It
Episode: Now That's Italian
Scampi Butter, recipe follows
1 pound raw peeled and deveined 16 to 20 count shrimp, with tail on (recommended: tiger prawns)
1 tablespoon white wine
2 ounces Asiago cheese, cut into small chunks
1 avocado, large diced
Spaghetti Squash, recipe follows
Fresh arugula, for garnish
Place 2/3 of the scampi butter in a large saute pan over high heat and melt. Add in shrimp and cook for about 2 minutes, moving shrimp around in the pan. Sizzle with the white wine and cook until shrimp are opaque, only about another 2 minutes. Remove from heat and stir in the remaining scampi butter, Asiago cheese, and avocado chunks. Serve over hot spaghetti squash and garnish with fresh arugula.
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon fresh chopped parsley leaves
1/2 teaspoon garlic powder
1 tablespoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
In a bowl with a wire whisk, mix together all ingredients until well blended.
1 medium spaghetti squash (about 3 pounds)
Slice squash in half lengthwise. Scoop out the seeds with a spoon as you would a pumpkin. Then completely submerge both halves in boiling water and cook for about 25 minutes, or until the inside is tender to a fork and pulls apart in strands. (It is better to undercook if you are not sure). Remove, drain, and cool with cold water or an ice bath to stop the cooking. Then use a fork to scrape the cooked squash out of its skin, and at the same time, fluff and separate the squash into spaghetti-like strands. Discard the skin.
You can reheat the squash strands by dipping with a strainer in boiling water just before serving.
Cook's Note: Spaghetti squash may be used in any recipe that calls for pasta. It is great plain with butter or with marinara sauce, scampi, or even alfredo.
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Ease of preparation: easy
Nutrient Value Per Serving (Spaghetti Squash):
Total Fat: 0 grams
Saturated Fat: 0 grams
Carbohydrates: 5 grams
Net Carbohydrates: 4 grams
Fiber: 1 gram
good luck and happy eating.
*Source(s): food network
- Anonymous1 decade ago
SHRIMP PENNE ALFREDO
1/2 lb. uncooked penne pasta
2 pkg. (1.6 oz.) alfredo sauce
1 1/2 c. milk
1 tsp. grated lemon peel
2 tbsp. butter
1/2 lb. med. mushrooms, sliced
1 med. onion, chopped
2 lg. clove garlic, crushed
12 oz. fresh spinach
1 lb. shrimp, shelled and drained
1/2 lb. shredded Mozzarella
2 tbsp. grated Parmesan
Preheat oven 350 degrees. Cook pasta and drain. Prepare alfredo sauce, using milk. Stir in lemon peel. Set aside. In large skillet, melt butter. Add mushrooms, onion, garlic. Saute. Stir in spinach. Cover. Cook until spinach wilts. Stir in shrimp. Cook 2 minutes.
Combine all ingredients in casserole dish. Bake for 30 minutes. Serves 4.
SHRIMP FETTUCCINE ALFREDO
1 lb. fettuccine, cooked per directions and drained well
1 c. butter, melted
1 c. freshly grated Parmesan cheese
3/4 c. cream of half & half (more or less)
Freshly ground pepper
1/2 to 1 lb. fresh green shrimp
Put cooked pasta in buttered casserole dish. Saute shrimp in butter until pink. Pour over pasta. Add cream; sprinkle with Parmesan. Toss gently. Sprinkle with freshly ground pepper.
Variations: Add vegetables of your choice such as broccoli, snow peas, cauliflower, etc. Serves 4 to 6.