Shrimp Alfredo always hits right. Yes, typically we use a jarred sauce. We have three kids and multiple jobs and activities. Great food can still be quick, simple, and delicious!
I like to sauté the shrimp with garlic and olive oil. Toss in a few pats of butter and a quick once arm round with Pinot Grigio for richness and depth.
BUT! I DO NOT cook the shrimp completely. I go probably 2/3 to 3/4 done and remove them to a bowl. Then toss whatever veggies we are adding into the skillet to sauté in the olive, garlic, butter, shrimp, wine sauce left in the pan.
Once the veggies, and pasta, are done cooking, then the shrimp goes back in the pan and we finish the dish. This gives us nice, tender, juicy, flavorful shrimp. Not overcooked, chewy, rubbery shrimp.
Ingredients
1 (16 ounce) jar Alfredo-style pasta sauce
1 (16 ounce) package linguini/fettuccine
1 pound fresh shrimp, peeled and deveined
2 T Olive Oil
1 Red Bell Pepper, Sliced
1 Green Bell Pepper, Sliced
1/2 Red Onion, Sliced
2-3 Cloves of Garlic, Minced
1/2 Stick Butter, Cut into 4 Pats
3-4 T Pinot Grigio, or any White Wine
Shredded or grated Parmesan to taste
1/2 Bunch Italian Parsley, Chopped
Directions
Fill a large pot with lightly salted water and bring to a rolling boil.
Cook pasta at a boil until tender yet firm to the bite, about 8 minutes. Drain.
Heat olive oil in a large skillet over medium heat.
Add shrimp and saute for 2 minutes.
Turn/stir shrimp to cook evenly.
Add butter to pan
Once butter melts and turns foamy add garlic. Cook 1 minute.
Deglaze pan with wine. Simmer 1 minute.
Remove shrimp from pan when mostly, but not all, pink. Leave sauce in pan.
Add peppers and onion to pan and cook until tender.
Add shrimp back to pan of cooked veggies
Add jar of Alfredo sauce to pan. Be sure to scrape inside of jar with spatula.
Stir pan contents well.
Return drained pasta to pot.
Pour pan of shrimp & pepper mixture over pasta.
Add Parmesan cheese and parsley to pot.
Mix pasta thoroughly. *Tongs work best. Reach down, grab pasta with tongs. Pull up and twist at same time. Repeat until mixed thoroughly.
Serve
Notes: Splurge on a better quality jarred sauce. It's worth the extra dollar or two.
You can make this with no veggies. Or whatever veggies you have that you like. The process is the same. And, as we always say, a menu is an outline. You can ad lib, or riff, off the framework however you like. That's how cooking gets fun. Embrace the freedom. Stringent menu adherence is for bakers. LOL
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