Shrimp Alfredo over Pasta


3 Cups of Heavy Cream (Some people substitute half and half for a healthier version, but we like it with the Heavy Cream)
1 1/2 sticks of butter
3 Tbsp. Cream Cheese
¾ to 1 C. Parmesan cheese (we get the fresh grated kind, but powdered works too)
1 tsp. Garlic powder or you can use fresh chopped garlic to taste
½ to 1 lb raw shrimp, peeled and deveined (I buy the easy peel kind, so I don’t have to mess with deveining and the shell peels right off)
2 T additional butter
Minced Garlic to taste
1 lb pasta of your choice

In a medium saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and Garlic powder (or fresh garlic if you so desire). Simmer this for 10 minutes on low, stirring as needed. The sauce will thicken and expand, so be careful not to let it boil over. You may wish to season with a little salt and pepper.
While the sauce is simmering, melt the 2 T additional butter in a pan. Saute the minced garlic in the butter, and then add the raw, peeled shrimp. Cook the shrimp in the butter until the Shrimp is pink and curls into nice little rounds. Add the shrimp mixture to the Alfredo sauce and stir well. Serve over the pasta of your choice (we like Angel Hair pasta here, and when we make this volume of sauce we make a whole pound of pasta.) This recipe serves 8. You can easily cut it in half or even 2/3 for a smaller group of people. The sauce without the shrimp added is also great if you are not a seafood fan. Just leave the steps where you cook the shrimp in butter and garlic out. Enjoy!


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