Wow it’s been a while since I’ve done a Tasty Thursday recipe hasn’t it. I think the last one I did was around Halloween for Hayley’s bento lunches. Needless to say I am long over due in the sharing great recipes category.
Which is why I am so excited about today’s recipe for Shrimp Alfredo. We love shrimp in this household. We will eat it any way you can imagine it being cooked although one of our top favorites is Shrimp Alfredo. Just thinking about this dish makes my mouth water.
Way back before I learned to think outside the box or jar in this case I would just dump the cooked shrimp in the sauce, heat it up and serve over pasta. What was I thinking? Thankfully over the years I have grown in my culinary endeavors and now spice things up when I do use the rare pre-jarred item. Food is always so much better when you put a twist on it or add your own flare. I hope you enjoy this recipe, if you try it you must come back and let me know how you and any family members liked it.
1 lb small-medium uncooked deveined and de-tailed shrimp, thawed
16 oz of linguine, cooked to al-dente
Old Bay seasoning, about 2 tablespoons
2 tablespoons of butter not margarine!
1 tsp minced garlic
1 Tbs dried parsley flakes, plus some for garnishing
1 tsp oregano
1 cup broccoli florets, frozen or thawed
1 jar of classic Alfredo sauce
In pot of unsalted water cook linguine until it is al-dente. Drain and set to the side if pasta is done before Shrimp Alfredo sauce is ready.
In medium bowl gently toss shrimp and Old Bay until the shrimp is fully coated, set to the side.
In large sauce pot melt butter, once melted add in seasoned shrimp and cook until shrimp is very light pink. Add in broccoli florets and continue cooking until over medium high heat until broccoli is soft. Make sure to stir frequently to keep the shrimp from over cooking and becoming tough, they should be a beautiful pink red when done.
Once broccoli and shrimp are done move pot off of the hot eye and add in garlic, oregano, parsley flakes and Alfredo sauce, stirring to combine. Turn the heat down to low/simmer and place pot back on eye and continue to cook until heated through. Add in the cooked linguine, stirring well to coat. Serve while hot with bread of choice and a great side salad for a wonderful meal.