Pasta, I use any kind straight from the box, and usually what's on sale
Alfredo sauce, I have a recipe for home made, but you can use canned
shrimp, I live in Ohio, so I use frozen shrimp to ensure it's quality is good. Maybe about 15 to 30
EVOO, extra virgin olive oil
1 garlic clove
parsley
Instructions
Boil water in large pot. Add pasta, and cook until it's done. Watch that it does not boil over. Pasta's done when noodle's are not too soft, but are plyable and cooked all the way through. Put alfedo sauce into saucepan, heat on low and stir occasionally. For best timing, start sauce halfway through the noodle cooking.
Drain water into sieve, and place pasta back into pot, place pot with pasta on cold stove surface. Add splash of EVOO and stir to avoid noodles sticking. You may choose to use soft butter, if you wish.
While pasta is boiling, heat skillet with 1/2 cup (eyeball it) EVOO on low heat. Thaw shrimp (shelled, tailless, and jumbo) by rinsing them with cool water from tap. When they are thawed, add them to skillet to sear them. EVOO is so that the shrimp doesn't stick to pan, so if you want to use something else that does the same thing, feel free.
Stir sauce occasionally, allow pasta to stay warm in pot, add parsley on sauce. Add garlic salt to pasta noodles. Remove shrimp when done seering. Place on plate with paper towel to drain.
Serving
Suggestions
Plate pasta first, then add shrimp, then add sauce. Serves whole family with leftovers.
Originally Submitted
10/21/2009
0 Out of 5 from
0 reviews
You can add this Shrimp Pasta recipe to your own private DesktopCookbook.
