Swiss Shrimp Alfredo Food

SHRIMP ALFREDO

Steps:

• Cook fettuccine according to package directions. Meanwhile, in a large saucepan, melt butter over medium heat. Stir in cream. Bring to a gentle boil. Reduce heat; simmer, uncovered, for 3 minutes, stirring constantly. , Add the shrimp, cheese, garlic and pepper; cook and stir until heated through. Drain fettuccine; toss with shrimp mixture. Sprinkle with parsley.

SHRIMP ALFREDO PASTA

Steps:

• In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
• Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
• Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.

SHRIMP ALFREDO

Steps:

• In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque.
• Reduce heat to moderately-low and stir in the fettucine.
• In a bowl, beat together the yolks, half and half and the Parmesan.
• Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn't curdle, about 3-4 minutes.
• Do not let sauce boil.
• Stir in parsley and salt and pepper to taste.

SHRIMP ALFREDO

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 3/4 cup cooking water, then drain pasta.
• Heat a large straight-sided skillet over high heat. Add butter and let melt. Add shrimp and garlic, season with salt and lemon zest, and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan, leaving garlic. Add cream and simmer on medium for 5 minutes.
• Remove garlic cloves. Stir in drained pasta and cheese. Mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and lemon juice. Add shrimp and serve sprinkled with cheese and lemon zest.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
• Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
• Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
• Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

GARLIC SHRIMP ALFREDO

Steps:

• In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside.
• In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,.
• about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add.
• Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is.
• thickened add mozzarella cheese and stir until melted. Serve.
• Yield: 2 1/2 cups sauce.

EASY SHRIMP ALFREDO

Steps:

• In a saucepan, over med.
• heat, cook shrimp and basil in oil for 2-3 minutes or until shrimp are pink.
• Add wine; cook until most of the wine has evaporated, about 1 minute.
• Add pasta sauce; heat through.
• Season to taste w/salt and pepper.
• Serve shrimp mixture over hot fettuccine.

SHANNON'S SHRIMP ALFREDO

Steps:

• Start the pasta boiling. Peel the shrimp and devein them if you would like. Set them aside.
• Dice onion and saute in butter with the garlic. When onions are crisp-tender (3-5 min.), add tomatoes and shrimp. If a whole can of tomatoes is more than you think your family will want, then only add half. Cook, stirring often until shrimp is done. If you overcook the shrimp it will be tough. Remove pan from heat. If there is a lot of juice from the tomatoes, pour some out. A little juice is good. Add alfredo sauce and stir. Return to low heat to warm sauce.
• Drain pasta noodle. Pour shrimp and alfredo sauce over noodles and stir.
• Like most of my recipes, this one is very forgiving and easy to manipulate. Sometimes I leave the tomatoes out, sometimes I add some fresh basil. I hope you enjoy.

AUSTIN'S SHRIMP ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
• Heat olive oil in a saucepan over medium heat. Add green bell pepper and onion; cook and stir until onions are translucent, about 5 minutes. Add shrimp; cook and stir until pink, 2 to 3 minutes. Stir in ham, seasoned salt, garlic salt, salt, and black pepper.
• Pour cream and milk into the saucepan. Continue to cook, stirring often, until heated through, about 5 minutes. Stir in cheese. Let sauce cook until thickened, about 5 minutes. Add pasta and toss to coat.

MUSHROOM SHRIMP ALFREDO PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
• Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
• Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
• Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

DOUG'S GARLIC SHRIMP ALFREDO

Steps:

• Melt butter in a saucepan over medium heat. Whisk in half-and-half, milk, and Alfredo sauce mix. Bring to a boil, stirring occasionally. Reduce heat to low; stir in sun-dried tomatoes, mushrooms, and garlic. Cook and stir until flavors combine, about 10 minutes. Cover and keep warm.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat grill for medium heat and lightly oil the grate.
• Toss shrimp with lime juice in a large bowl. Cook on the hot grill until shrimp turn pink and start to blacken, 4 to 5 minutes.
• Combine sauce, fettuccine, and shrimp in a large bowl; mix well. Garnish with parsley.

CREAMY SHRIMP ALFREDO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in Large Skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp from skillet with slotted spoon, reserving liquid in skillet; set shrimp aside. Add cream cheese and broth to reserved liquid in skillet; cook 3 to 5 min or until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.
• Drain pasta. Add to shrimp mixture; mix lightly. Sprinkle with remaining Parmesan and parsley.

SHRIMP FETTUCCINE ALFREDO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken.
• When sauce has thickened, combine with cooked pasta noodles; serve hot.

AUTHENTIC SHRIMP ALFREDO

Steps:

• Saute shrimp, garlic and butter for about 2 minutes in a large skillet.
• Add parsley and saute 1 minute.
• Add salt and pepper to taste.
• Add heavy cream and simmer to reduce for about another minute.
• Add cheese and mix well.
• Add cooked and well drained linguine to skillet and stir well until combined over very low heat.