Monday, June 25, 2007

Garlic Shrimp Alfredo Pasta

Makes 8 Servings

4 tablespoons butter
tablespoons minced garlic
tablespoon cornstarch
6 oz whipping cream
2 1/4 cups milk
tablespoon ground black pepper
1 cup shredded parmesan cheese
16 oz angel hair pasta, cooked
1 lb cooked shrimp
parsley, if desired


Melt butter in large saucepan. Add minced garlic and saute about 5 minutes, until golden. Stir in cornstarch until smooth. Bring to a boil. Slowly pour in whipping cream, whisking after each addition to avoid lumps. Bring back to a boil and repeat with milk. Stir in black pepper and parmesan cheese until smooth. Bring to a boil and let boil for 6-8 minutes, stirring frequently. Remove from heat, sauce will thicken upon cooling/standing. Serve pasta on plates, serving a generous amount of the sauce on top and topping with shrimp, then more parmesan and parsley, if desired.

We made this yesterday for our Sunday dinner, along with some salad and garlic bread, and it was delicious! We like ours on angel hair pasta, but you can use any kind of pasta you like. We also use a bag of Italian shrimp from Sam's Club for it. It is frozen raw, and pre-seasoned and only takes about 5 minutes to cook in the skillet, no need to thaw beforehand. The shrimp have a little kick to them and it is a very tasty combination with the alfredo sauce. It comes with a small bag of aioli sauce, but we usually put that back in the freezer to have another time with fresh shrimp. The seasoning on the frozen shrimp is delicious, and since it is frozen raw, it tastes just as fresh as if you got it from the seafood market. Make sure the parmesan cheese dissolves well and the sauce thickens by boiling the entire time, otherwise you will end up with a lumpy, gritty, thin sauce, and nobody likes that! A delicious meal that took us less than 30 minutes to make from start to finish! YUM!

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