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Mmmm Easy Shrimp in Alfredo Sauce

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“This comes together fast after peeling the shrimp - in the time it takes to cook the pasta the meal is ready! It probably could serve 4 if antipasto & dinner salad is served - crusty warm chunks of Italian bread are de riguer to sop up the sauce - you will want ALL of it!”
READY IN:
30mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Put your pot of water on to boil your favorite pasta.
  2. Peel & devein shrimp while melting 1 tablespoon butter & 1 tablespoon olive oil over low heat in skillet large enough to hold the shrimp.
  3. Press 2 cloves of garlic into butter/oil mixture & gently sauté, low enough heat not to brown garlic.Add cayenne & salt to skillet.
  4. Add shrimp & raise heat enough to hear the shrimp sizzle. Sauté 5 minutes stirring often or until the shrimp begin to turn opaque and brighten - but not until they become white and firm yet.
  5. Take off heat & mix in the parsley and pepper.
  6. Melt the remaining butter in a 1 quart saucepan. Add the cream & evaporated milk. Reduce the mixture by 1/3 over medium heat, stirring constantly (I use a smaller sized whisk for this). It will boil & that is OK - just keep stirring!
  7. Add the cream cheese in 3 or 4 chunks & stir until melted.
  8. Add the nutmeg & the Parmigiano, stirring well.
  9. Pour thickened sauce over shrimp in skillet & simmer a few minutes on low heat while you drain your pasta. Use some of the sauce to dress the pasta, then serve with additional sauce & plenty of shrimp.

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