Tuesday, July 9, 2013

Garlic-Shrimp Alfredo

Revised and Updated December 2020

My friends and family all know I love seafood! All kinds of seafood! Steamed, grilled, roasted. Lobster, Snow Crab Legs, Maryland Blue Crabs, Steamed/Fried Clams, Roasted Oysters, Grilled Swordfish, SHRIMP and more ... it's all yummy to me.

My husband, however, is not a huge seafood lover, but he will eat swordfish, crab and shrimp (he loves crab cakes). As a way to get him to eat seafood more often, I developed this Garlic-Shrimp Alfredo recipe because he loves pasta, shrimp and Alfredo sauce. 

I used large, fresh wild-caught South Carolina shrimp, but you can use frozen shrimp if that's more readily available.

1 small onion, minced
1 stalk celery, minced
2-4 tsp. minced garlic
2 tbsp. olive oil
1/2 cup white wine 
1 tsp. parsley flakes
1 lb. fresh large or medium shrimp, peeled (or frozen)
Alfredo Sauce
Freshly grated Parmesan cheese
Pasta of your choice (angel hair, fettuccine or linguine)

In a large fry pan, sauté onion and celery in olive oil until onion is translucent; stir in garlic and cook an additional few minutes. Stir in shrimp and cook just until shrimp are pink.

Add wine and cook a few minutes, stirring frequently. Stir in Alfredo sauce, blending well.

Remove from heat and serve over your choice of cooked pasta, sprinkling with parsley flakes and freshly grated Parmesan cheese.

Serve immediately.

Yield:  4 servings

Also seen on Meal Plan Monday



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