15-Minute Shrimp Alfredo

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– 1 pound long pasta (linguine, fettuccine, or spaghetti) – 2 tablespoons unsalted butter – 1 ½ pounds raw shrimp peeled, deveined & tails removed

Alfredo Sauce – 2 tablespoons unsalted butter – 1 clove garlic crushed or grated on a microplane – 4 ounces cream cheese – 1 cup half-n-half – 1 cup Parmesan cheese shredded – ¼ teaspoon salt – ⅛ teaspoon pepper – ⅛ teaspoon ground nutmeg

Garnish – Parmesan cheese shredded – Fresh or dried parsley chopped

– Bring a large pot of water to a boil. Season liberally with salt and add pasta to the pot. Cook according to package directions until al dente. Drain and return to the pot. – While the pasta cooks: Melt butter in a medium saucepan over medium-high heat. Add garlic and cook for 1 minute or until fragrant, stirring often to prevent burning.

– Add the cream cheese to the saucepan and cook until melted, about 5 minutes. – Add the half-n-half and parmesan cheese to the saucepan. Bring to a simmer, whisking often to make sure everything melts together and to prevent burning. Cook for 8 minutes, or until the sauce thickens. Season with salt, pepper, and nutmeg; whisk to combine.

– While the sauce is simmering, cook the shrimp. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add the shrimp to the skillet and cook for 2-4 minutes per side, turning once, until pink and cooked all the way through. – Add the shrimp in with the pasta in the large pot and pour the sauce over everything.

Toss to combine and coat the pasta. – Portion the pasta and shrimp into 4 bowls. Sprinkle Parmesan cheese and parsley over each plate. Serve immediately.

– Prep time allows for peeling shrimp. If you prep earlier in the day and cook everything at once, this recipe is done in 15 minutes. – If your sauce looks too thick, add a little more milk or cream to thin it out to your desired consistency.

Calories: 716kcal Carbohydrates: 85g Protein: 50g Fat: 17g Saturated Fat: 8g Cholesterol: 466mg Sodium: 1521mg Potassium: 419mg Fiber: 3g Sugar: 3g Vitamin A: 620IU Vitamin C: 9.9mg Calcium: 287mg Iron: 5.3mg

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15-Minute Shrimp Alfredo

– 1 pound long pasta (linguine, fettuccine, or spaghetti) – 2 tablespoons unsalted butter – 1 ½ pounds raw shrimp peeled, deveined & tails removed

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INGREDIENTS

Alfredo Sauce – 2 tablespoons unsalted butter – 1 clove garlic crushed or grated on a microplane – 4 ounces cream cheese – 1 cup half-n-half – 1 cup Parmesan cheese shredded – ¼ teaspoon salt – ⅛ teaspoon pepper – ⅛ teaspoon ground nutmeg

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INGREDIENTS

Garnish – Parmesan cheese shredded – Fresh or dried parsley chopped

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INGREDIENTS

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INSTRUCTIONS

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INSTRUCTIONS

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INSTRUCTIONS

Toss to combine and coat the pasta. – Portion the pasta and shrimp into 4 bowls. Sprinkle Parmesan cheese and parsley over each plate. Serve immediately.

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INSTRUCTIONS

– Prep time allows for peeling shrimp. If you prep earlier in the day and cook everything at once, this recipe is done in 15 minutes. – If your sauce looks too thick, add a little more milk or cream to thin it out to your desired consistency.

Read more

NOTES

Calories: 716kcal Carbohydrates: 85g Protein: 50g Fat: 17g Saturated Fat: 8g Cholesterol: 466mg Sodium: 1521mg Potassium: 419mg Fiber: 3g Sugar: 3g Vitamin A: 620IU Vitamin C: 9.9mg Calcium: 287mg Iron: 5.3mg

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NUTRITION

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