Leanne’s Irresistible Shrimp Alfredo
This is my take on Fettuccine Alfredo. You may like it. You may not. It’s quick and easy to make and is great for when you need to fix dinner in a hurry.
First let’s start with the Fettuccine pasta. Boil your water, but don’t add the salt just yet. Salt prevents the water from boiling. Wait until the water is boiling and you put in the pasta, then sprinkle in your salt. The pasta will not stick and it will cook faster this way. A trick I picked up channel surfing one day and I landed on a cooking show.
Now for the Shrimp Alfredo:
1 pkg. frozen or fresh about 20-40 pieces of shrimp, peeled, veined, and tails removed
2 tbsp. butter
1/2 tsp. garlic powder (more if you like)
1 jar of Alfredo Sauce (any brand)
In a medium fry pan, melt butter over medium heat. Add the garlic powder and saute shrimp until pink. Add Alfredo sauce to shrimp to heat, when this is bubbly fold in the cooked fettuccine. Once coated with the sauce, dish up and serve.
My son, a picky eater, loves it. This meal is not only quick, but less than ten dollars. A great reason to eat at home.