October 6, 2010

Shrimp Alfredo

I was looking for a special dinner for a Sunday night, and I stumbled upon the most decadent pasta I have ever had -- shrimp alfredo. I usually don't gravitate towards cream sauces, favouring a lighter tomato sauce or even a white wine sauce, but this one seemed to be calling my name. 

Balanced out by the lightness of fresh pasta, this was delicious, but can only be served in small quantities due to the richness and definitely served with a salad with a simple vinaigrette dressing. If you're looking for a treat though, this is it and to top it off, it's pretty fast and easy. 

  • fresh linguine pasta
  • 1/4 cup butter, melted
  • 4 tbsp onion,diced
  • 4 tsp garlic, minced
  • 30-40 shrimp, peeled and deveined
  • 1 cup half-and-half
  • 2 tsp ground black pepper
  • 6 tbsp parmesan cheese, grated
  • fresh parsley and lemon for garnish


  • Cook pasta in large pot of boiling water until al dente, drain
  • Melt butter in a large saucepan. Sautee onion and garlic over medium heat until tender
  • Add shrimp and saute over medium-high heat until shrimp turn pink
  • Stir in half-and-half and parmesan stirring constantly until sauce thickens
  • Toss in linguine and sprinkle with black pepper
  • Garnish with parsley and lemon

Recipe from www.allrecipes.com 

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