Shrimp and Chipotle Alfredo |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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If you don't like chipotle in adobo, just elminate it altogether. Still a great recipe without it. Ingredients:
1 lb fettuccine, uncooked |
6 tablespoons butter, divided |
2 garlic cloves, minced |
2 lbs uncooked large shrimp, peeled and deveined |
6 ounces cream cheese, cubed (3/4 of an 8 ounce package) |
1 cup milk |
3/4 cup grated parmesan cheese |
2 tablespoons canned chipotle chiles in adobo, finely chopped (or to taste) |
Directions:
1. Cook pasta as directed on package, omitting salt.
2. Meanwhile, melt 2 tablespoons butter in large skillet on medium-high heat. Add garlic and shrimp; cook and stir 3 minutes or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
3. Add next 4 ingredients and remaining butter to skillet; cook on low heat 5 minutes or until cream cheese is completely melted and mixture is well blended, stirring constantly with whisk. Stir in shrimp.
4. Drain pasta; place in large bowl. Add sauce; mix lightly.
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