Mmmm Easy Shrimp in Alfredo Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 2 |
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This comes together fast after peeling the shrimp - in the time it takes to cook the pasta the meal is ready! It probably could serve 4 if antipasto & dinner salad is served - crusty warm chunks of Italian bread are de riguer to sop up the sauce - you will want ALL of it! Ingredients:
1 lb shrimp, nc fresh, 21-26 count |
1 tablespoon butter |
1 tablespoon olive oil |
2 garlic cloves, pressed |
1/4 teaspoon cayenne pepper |
1/8 teaspoon salt |
1 cup parsley, chopped (flat leaf if available) |
3/4 teaspoon black pepper, coarsely ground |
3 tablespoons butter |
1/3 cup whipping cream |
12 ounces evaporated milk |
2 ounces cream cheese |
1/2 cup parmigiano-reggiano cheese, freshly grated |
1/4 teaspoon nutmeg, freshly grated |
Directions:
1. Put your pot of water on to boil your favorite pasta.
2. Peel & devein shrimp while melting 1 tablespoon butter & 1 tablespoon olive oil over low heat in skillet large enough to hold the shrimp.
3. Press 2 cloves of garlic into butter/oil mixture & gently sauté, low enough heat not to brown garlic.Add cayenne & salt to skillet.
4. Add shrimp & raise heat enough to hear the shrimp sizzle. Sauté 5 minutes stirring often or until the shrimp begin to turn opaque and brighten - but not until they become white and firm yet.
5. Take off heat & mix in the parsley and pepper.
6. Melt the remaining butter in a 1 quart saucepan. Add the cream & evaporated milk. Reduce the mixture by 1/3 over medium heat, stirring constantly (I use a smaller sized whisk for this). It will boil & that is OK - just keep stirring!
7. Add the cream cheese in 3 or 4 chunks & stir until melted.
8. Add the nutmeg & the Parmigiano, stirring well.
9. Pour thickened sauce over shrimp in skillet & simmer a few minutes on low heat while you drain your pasta. Use some of the sauce to dress the pasta, then serve with additional sauce & plenty of shrimp.
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