As you know, I love my quick meals. This meal is nice an filling and very simple to make. This is a quick homemade alfredo sauce. If you don’t have the ingredients to make it fresh, you can use a jarred sauce. I know that’s completely frowned upon in the foodie community, but life gets in the way sometimes and you need a quick meal that taste delicious. Just do what’s best for you. This recipe is just, cook the pasta, cook the shrimp and make the alfredo and done! Can’t get much easier. I totally forgot to take pictures along the way of every step. I remembered to take a few though! Sorry! 🙂 Take a look!
Shrimp with Garlic Alfredo Pasta
Ingredients:
1lb pasta (I used Rigatoni)
1lb shrimp, cleaned & devined
1 T olive oil
1 t chili powder
1 t onion powder
1 t garlic powder
Alfredo Sauce:
1 t olive oil
4 garlic cloves, minced
2 cups heavy cream
1 cup Parmesan/Romano finely grated cheese
1 stick, butter
1 T flour
2 T fresh parsley, chopped
salt, to taste
pepper, to taste
Optional toppings:
shaved Parmesan
crushed red pepper flakes
chopped parsley
Directions: Cook pasta according to package. Don’t forget to salt the water! Drain and set aside.
Heat a large saute pan on high heat. Season the shrimp with chili powder, onion & garlic powder. Add oil to the pan and let heat 1-2 minutes. Add in the shrimp and cook for 2-3 minutes on each side. You want a nice golden crust on the shrimp. When cooked the shrimp should be pink and white in color. Remove shrimp, cover and set aside when done.
Lower the heat to medium high. In that same pan add in 1 t olive oil and scrap the pan to get all the flavor up. Add in the garlic and let saute about 1-2 minutes, mix often. Do not overcook the garlic. Next add in the butter and let melt completely, mixing often. Sprinkle the flour over the butter and mix well and let cook 2-3 minutes. Next add in the cream and whisk until smooth. Let the sauce simmer 3-4 minutes, until it thickens. Add in the cheese, salt and pepper to taste and mix until the cheese is completely melted and the sauce is smooth. Add in the chopped parsley and mix. (Note: taste the sauce and adjust the seasoning as needed.)
Add the pasta into the pan and stir until the pasta is fully coated with the sauce. Add to serving bowls and top with shaved parm, crushed red pepper and chopped parsley (if desired) Serve with garlic bread. Eat immediately.
Note: For a lighter version you can use half heavy cream and half 2% milk, or you can use all milk. This Alfredo recipe is great on it’s own with pasta. You can also adjust the protein to your preference. I used a rigatoni but you can use any pasta you’d like. You can omit the flour if desired. Once you add the cheese the sauce thickens pretty well on it’s own.
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