I hope you all survived the holidays and this arctic blast that has been sticking around for a few weeks.  I thought that you might need something to warm you up.  Maybe something to remind you of sunny days and warm summer nights.  For some reason, seafood seems to do that for me.  Whether it be crabs or shrimp, scallops or clams, it stimulates a desire to throw on some flip flops and cut off jean shorts.  Alright, that might have been an exaggeration….no one is feeling flip flops when it’s 2 degrees.

This recipe was given to me by a friend.  I may or may not have promised not to share it.  But, it’s too good to keep to myself.  Once you try it, you will never need another Alfredo sauce recipe.  The secret ingredient: white pepper.  So don’t skip out on it!

At at time when many are eating clean, this recipe is not.  It’s full of the good stuff, butter and cream.  Which is why you need to give it a try.  It’s easy, the ingredient list is short.  And life is too, so enjoy.

While I was shopping at Johnnies last month, I came across a new-to-me product, Barilla Ready Pasta.  I bought both a penne and an elbow pasta packet.  I usually serve this Alfredo sauce with rotini, but thought I would give the Penne Ready Pasta a try.  Keep in mind you will probably need two packets for the Alfredo recipe.  The best part, no boiling required and ready in 60 seconds.

Alfredo Sauce

12 oz. pasta, your choice (angel hair, rotini, linguine, spaghetti, fettuccine, penne……) or (2) Barilla Ready Pasta Packets

1 lb. of 36/40 IQF Shrimp (you can use any size shrimp, but my personal favorite is the 36/40) peeled and deveined

1/2 cup butter

1 cup half and half

1 teaspoon white pepper

1/2 cup grated parmesan cheese

1/2 teaspoon salt

Prepare pasta according to directions.  Set aside.

Prepare Shrimp.  I know that there’s lots of ways to cook shrimp.  When making Shrimp Alfredo, I usually saute the shrimp.  Season Shrimp with salt and pepper.  Melt butter (or use olive oil since the Alfredo sauce is heavy with butter) over medium high heat.  Feel free to toss in some minced garlic if you wish, just remember that garlic burns very easily over high heat.  Then, add shrimp and cook for about 2-3 minutes, or until shrimp have turned pink and started to curl.  Keep warm and set aside.

Prepare Sauce.  Melt butter in sauce pan.  Blend in other ingredients and heat through.  Stirring constantly until thickened.

I don’t usually add the shrimp to the sauce completely.  I make sure the shrimp are still warm and spoon the shrimp over the pasta.  Then I top with the sauce and enjoy.

This sauce is delicious and also works well with chicken.  But never forget to add the white pepper, it tray is the star of the show.

 

*To the best of my ability, I have tried to indicate all ingredients, products and equipment that are available at Johnnies in Bold Print.  

 

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