Spicy Shrimp Alfredo
Eating out is great for moms. No making dinner means no dishes! But with the expense of eating out and the uncertainty of what is really in the food, eating out is becoming less and less a tangible want. This is a great pasta to give the feel of eating out without breaking the bank as well as the reassurance of knowing exactly what is in it. As you can tell from the title, this pasta is spicy. My 3-year-old likes spice but not at the same heat level my husband does. To keep it kid-friendly, I let the adults in my house add their own cayenne pepper. This can be scary because a pinch can take you down a spicy road. This recipe calls for shrimp, but I have used chicken or sometimes have just done without. Enjoy, we sure do!
Author: Fresh and Natural Foods
Boil water and cook shrimp until light pink. Reminder shrimp cooks fast!
While shrimp cooks, rinse and slice mushrooms, dice onions and saute in large sauce pan over medium heat. Add alfredo sauce. In each empty alfredo jars, add 1/2 cup milk to get any remaining alfredo sauce by shaking together. Finally, stir into sauce pan. Turn heat to low-medium. Note: Sauce may be thin but will thicken later.
Next drain shrimp from water and set aside. Rinse the same pot and cook linguine according to package.
Peel and devain shrimp and add to Alfredo sauce. Add garlic salt, lemon juice, sea salt and cayenne pepper (optional).
When noodles are completely cooked, transport directly from boiling water to sauce using tongs. Let excess water drip off. The stratchy noodles will help thicken the sauce.
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