Wednesday, December 11, 2013

Free Recipe Wednesday! (Peppered Shrimp Alfredo)

Hello again food lovers and welcome to another Free Recipe Wednesday. Today I bring you a delicious pasta dish. Pasta is probably one of my favorite types of dishes to have but I have to admit that I definitely prefer a cream based sauce over a tomato based sauce. This recipe uses a pre-made alfredo sauce but feel free to make your own if you’re so inclined. Also, you can substitute chicken or another type of seafood for the shrimp if you have that picky person in your family that just doesn’t like shrimp. Despite the number of ingredients and steps this dish is really quite simple to make and I definitely recommend giving it a try. As always feel free to leave comments below and also be sure to come back Friday for a new Gluten Free Friday recipe.

Peppered Shrimp Alfredo

  • 12 oz Penne Pasta
  • 1/4 cup Butter
  • 2 Tbsp Extra-Virgin Olive Oil
  • 1 Onion, diced
  • 2 Garlic Cloves, minced
  • 1 Red Bell Pepper, diced
  • 1/2 lb Portobello Mushrooms, diced
  • 1 lb Medium Shrimp, peeled and deveined
  • 1 (15 oz) jar Alfredo Sauce
  • 1/2 cup Grated Romano Cheese
  • 1/2 cup Cream
  • 1 tsp Cayenne Pepper, to taste
  • Salt and Pepper to taste
  • 1/4 cup Chopped Parsley

NOTE: Since chicken takes longer to cook than shrimp, if you’re using chicken just pre-cook the chicken and add it on step 6 then move directly on to step 7

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Meanwhile, melt butter together with the olive oil in a saucepan over medium heat.
4. Stir in onion and cook until softened and translucent, about 2 minutes.
5. Stir in garlic, red pepper, and mushrooms; cook over medium-high heat until soft, about 2 minutes.
6. Stir in the shrimp and cook until firm and pink.
7. Pour in the Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes.
8. Season with cayenne, salt, and pepper to taste
9. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.

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