The alfredo sauce is very simple and probably a bit healthier than most. You can adjust this recipe to your taste. I always like to add a lot of garlic and parmesan. This is a very easy dish and should be on the table in less than 1 hour. As you can probably see from the pictures. Either one will work fine. If the shrimp is already pre-cooked I would recommend putting it in the sauce to simmer for a few seconds just before it’s done. You don’t want to over cook the shrimp. Serve with garlic bread.
Makes 2 Servings
1lb medium raw shrimp (peeled and deveined with tails removed)
6 garlic cloves (sliced in half)
1 medium onion (diced)
3/4 cup grated parmesan cheese
8 ounces fettuccini (or your favorite pasta)
1 tablespoon olive oil
1 tablespoon butter
1 cup whole milk
1 teaspoon cornstarch
ground black pepper
Minced fresh parsley (for garnish)
1. Bring to large pot of water to a boil and cook pasta according to package directions.
2. Meanwhile, in a small bowl mix cornstarch and milk. Set aside. In a large frying pan heat butter and oil. Add garlic and onions, cook for 5 minutes or until garlic is soft. Mash garlic with the bottom of a fork. Add shrimp and cook until it just turns pink (about 1 1/2 minutes). Stir milk mixture into the pan. Cook while stirring constantly until the sauce has thickened (about 2 minutes).
3. Pour mixture over cooked pasta. Mix in parmesan cheese, salt and pepper. Garnish with parsley.