Tuesday, July 9, 2013

Garlic-Shrimp Alfredo


Well everyone knows I love seafood!  All kinds of seafood!  Steamed, grilled, roasted ... I say bring it on.  Lobster, Snow Crab Legs, Maryland Blue Crabs, Steamed/Fried Clams, Roasted Oysters, Grilled Swordfish, SHRIMP and more ... it's all good to me.  

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

Use the freshest seafood you can find. In this instance I used large wild-caught South Carolina shrimp.

1 small onion, minced
1 stalk celery, minced
2-4 tsp. minced garlic
2 tbls. olive oil
1/2 cup white wine (I use cooking wine)
1 tsp. parsley flakes
1 lb. fresh medium shrimp, peeled
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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