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I don’t know about you, but I need sun to have some get up and go! These cloudy days find me curled up with a book or knitting in my easy chair.
Last evening I was pondering what recipe I should share with you this week, when Pa Lloyd said how about what we had for lunch today? He doesn’t often request a certain dish for me to fix but he does ask me to prepare shrimp Alfredo once in awhile, it does come ready made these days, but it is so quick and easy to prepare and so much better than the ready made. I usually use raw, frozen shrimp, you do have to peel the shells off but it turns out better than the already cooked. The thing about shrimp is that its very easy to overcook then it gets tough and rubbery so for me it turns out better to use the uncooked kind you can also use cooked chicken which is good too.
1/2 stick butter
2 cloves minced garlic
1 cup heavy whipping cream
1 cup grated parmesan cheese
chopped fresh or dried parsley
Dash of pepper
1# raw thawed, peeled fresh shrimp
Melt butter in large skillet, add garlic, saute’ for about 1-2 minutes or until fragrant, add whipping cream, whisk in cheese, stir until melted and smooth simmer on low 6 minutes until thickens then add shrimp, cook until shrimp turns pink ( doesn’t take very long). Add pepper and parsley, taste and add salt if needed. Serve over cooked pasta. Serves 2-3 people
Have a great week!