Sunday, May 31, 2009
Creamy Shrimp Alfredo
Tomorrow is my 6th wedding anniversary and my husband and I kept going back and forth regarding what we wanted to do. A weekend getaway would have been most ideal, but with two little ones, it wasn't overly practical. My husband mentioned wanting to make dinner for me and then earlier in the day, he said that he was going to make dinner tonight and then take me out to dinner tomorrow, since my sister so kindly agreed to watch our kids for a bit. (Thank you in advance, Sarah!) This recipe comes from a free Kraft Food and Family Magazine that I've been receiving for years--I hear they now charge for it, though! My husband is cute, because he flips through any cooking magazines I get and always kind of bookmarks those recipes that he wants to make--this being one of them. I ordinarily really enjoy recipes from this magazine, but I was kind of curious as to how "authentic" this would taste. Was I ever pleasantly surprised...it was so rich and creamy and tasted much more similar to alfredo sauces that I've had out, than the previous recipe I posted. (Although that recipe was really good, too--just a completely different flavor!) I really appreciated my husband making this delicious dinner and look forward to our night out tomorrow :)
Creamy Shrimp Alfredo
12 oz fettuccine (uncooked)
4 tablespoons Balsamic Vinaigrette dressing
1 lb uncooked deveined, peeled medium shrimp
6 cloves garlic, minced
12 oz cream cheese, cubed
1 1/2 cups chicken broth
1/2 cup Parmesan cheese, divided
2 tablespoons fresh parsley
Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink, adding garlic for the last minute. Remove shrimp with slotted spoon; set aside.
Add cream cheese and broth to skillet; cook until cream cheese is completely melted, stirring frequently. Stir in shrimp and 3 tablespoons Parmesan cheese.
Drain pasta. Add to skillet; toss to coat. Transfer to platter; sprinkle with remaining Parmesan and parsley.
Source: Adapted from recipe in Kraft Food and Family Magazine (Summer '09)