Pasta and Shrimp Alfredo #Recipe Peg Cochran/Margaret Loudon

 

There's how the recipe is written, then there is how I did it!  Following is the original recipe from Dinner at the Zoo.  My granddaughter couldn't decide between shrimp or pasta Alfredo for dinner so I found a recipe that combined the two.  The recipe calls for fettuccine but it's not always easy to find the shape you want in gluten free pasta so we went with rotini.  What I did was to cook the shrimp first, then remove them to a plate.  Then I realized I'd forgotten the garlic so I cooked that separately.  Then I made the sauce and added the shrimp and pasta to the sauce.  Like they say, you do you.

5 tablespoons butter, divided

1 cup heavy cream

3/4 cup freshly grated Parmesan cheese

salt and pepper to taste

1 pound shrimp peeled and deveined, tails removed if desired

1 teaspoon minced garlic

2 tablespoons chopped parsley

10 ounces pasta of your choice

 

Melt 4 tablespoons of the butter in a pan.

Add cream and simmer until just thickened. Do not let it come to a boil.

 

Whisk in the Parmesan cheese and stir until melted.

Add salt and pepper to taste. 

Dry shrimp on paper towels.

 

Heat remaining tablespoon of butter in another pan and add shrimp. Cook, turning, until pink on both sides and cooked through.

 

 

Add garlic to the pan and cook for another 30 seconds.

 

Add shrimp to Alfredo sauce.  Drain pasta and add to pan.  Stir until combined.

 

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