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Wednesday, April 3, 2013

Creamy Garlic Shrimp Pasta

This is so good!  I put this together with some odds and ends and it has become a family favorite.  Everyone loves it and the hubby has thirds every time (so it must be pretty decent).  The mushrooms & spinach are optional.  I add it when the picky hubby isn't eating this and it is still good.  Last time I had some pine-nuts too and threw those in...

Fettuccine Alfredo with Shrimp at Harry & Izzy's - Indianapolis, Indiana


1 lb fettuccine pasta
4 T olive oil
3 T butter
2 lb shrimp
6 T minced garlic
4 T Bolner’s Fiesta Season-It-All
6 T flour
1 c chicken broth
1 ½ c heavy cream
½ c shredded parmesan cheese
1 c shredded Italian cheese blend
½ c white wine

Sautéed mushrooms
Fresh baby spinach


1.       Cook pasta according to instructions.
2.       In a large bowl, add the shrimp and the Season-It-All and garlic.  One tablespoon at a time, add the flour.  Ensure you mix well and all the shrimp is coated.
3.       In a skillet, add oil and butter.  Once heated, add the shrimp mixture.  Cook entirely.  Put aside in a bowl, and in same skillet add chicken broth, cream, wine, and cheeses.  Stir until cheese has melted.  (You can add the optional ingredients at this point.)
4.       Add the shrimp mixture and stir.  The sauce will thicken.
5.       Drain the pasta and put in a huge bowl.  Pour skillet mixture over it and toss. 
Serve with garlic bread and a tossed salad.

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