Monday, May 11, 2009

Shrimp Alfredo


I was all set to make this for dinner last night, but my husband and son insisted that they wanted me to relax, while they prepared dinner. It was very cute watching them methodically measure everything out and take such pride in the meal they were preparing :) This recipe comes from a blog that I am absolutely in love with--I don't think I've ever seen him post something that I didn't immediately want to try! I sat anxiously waiting for them to announce that dinner was ready, as the smell taunted me from the kitchen. This is a very interesting twist on traditional "alfredo". I found it to be absolutely delicious, although my husband was a little turned off by the onions. (Fine by me, because that means that I get the leftovers!!!) Keep in mind...my husband is extremely picky, so while I love him dearly, I wouldn't necessarily go by his opinion, as I would eat this again in a heartbeat! (I just wanted to give a "heads-up" to those of you who don't care much for onions, as they did stand out in the dish!) Just as an "FYI"...the sauce continued to thicken over time...I know it looks pretty thin in the picture, but that's only because we were too hungry to wait! Also, we doubled all of the ingredients, except for the shrimp, as 8 ounces of pasta didn't seem like very much to me--especially with the pound of shrimp.

Shrimp Alfredo

1 lb medium raw shrimp (peeled and deveined with tails removed)
6 garlic cloves (sliced in half)
1 medium onion (diced)
¾ cup grated parmesan cheese
8 ounces fettuccini (or your favorite pasta)
1 tablespoon olive oil
1 tablespoon butter
1 cup whole milk
1 teaspoon cornstarch
seasoning salt
ground black pepper
Minced fresh parsley (for garnish)

Directions:

Bring to large pot of water to a boil and cook pasta according to package directions. Meanwhile, in a small bowl mix cornstarch and milk. Set aside. In a large frying pan heat butter and oil. Add garlic and onions, cook for 5 minutes or until garlic is soft. Mash garlic with the bottom of a fork. Add shrimp and cook until it just turns pink (about 1 ½ minutes). Stir milk mixture into the pan. Cook while stirring constantly until the sauce has thickened (about 2 minutes).

Pour mixture over cooked pasta. Mix in parmesan cheese, salt and pepper. Garnish with parsley.

I had to include a couple pictures of my "boys" preparing dinner...



Source: Blog Chef

11 comments:

  1. I got lucky and my husband grilled for me. He made the hoedown chuck roast and my parents came and ate too. We all really liked it! My husband would love this shrimp recipe.

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  2. I'm so glad you guys liked it! I thought the meat had really good flavor. Was yours tender? That was my only complaint...I thought it was a little tough.

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  3. Ahhhhhhhhh. How cute! Hi from SITS!

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  4. So cute! I'm impressed! :) Looks good.

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  5. Oh my mouth is watering! Yummy.

    Just stopped by from SITS.

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  6. How sweet it was of them to make this yummy meal for you :)! I am usually not a big fan of too much onion but I've found that if I caramelize it then add it to the dish, it gives the dish such a natural sweet and savory flavor!

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  7. You have such a precious family!!! I love BlogChef too!!! This recipe looks great!

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  8. How delicious this dish looks!

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  9. How sweet is that? I think if my husband were to volunteer to make dinner, you would need to check the weather report because hell would definitely have frozen over. My guy doesn't like onions either - and I do. Then again, I don't like shrimp, so if we ate this, it would balance out. ;-) It's tough to have two people in the same house that are picky about completely different foods!

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  10. Psssst. You won the Garlic Gold Giveaway! Email me your address so the gift basket can be sent your way! And I look forward to seeing all of the fabulous things you create!!!

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  11. Oh that looks absolutely delicious! You're putting three of my fave things together: shrimp, pasta and GARLIC!

    Thanks for stopping by and entering my MAY GIVEAWAY!! Hope to see you stopping by again!

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