Pasta Alfredo with Shrimp

NOTES:

1.) I used thawed precooked extra large shrimp and removed the tails. I removed them from the freezer and put them on the counter about 20 minutes prior to adding them to the heated sauce to warm through before serving.

2.) I used two 9 ounce packages of fresh linguine pasta from the grocery refrigerated foods section and boiled it per package directions (3 minutes in water with a little olive oil added).

3.) Unsalted butter is best as Parmesan cheese has a lot of salt; however, lightly salted butter is fine.

4.) Can be made with lovely lump or regular crab meat or small slices of cooked chicken.

Directions:

Have a large serving platter (large pasta bowl or large baking dish) ready.

Using a large pasta pot (preferably with a colander insert), fill to maximum with water and pour a little olive oil on the water so the fresh pasta won’t stick. bring the water to boil for the pasta.

For the sauce: In a large saucepan, melt the butter over medium heat. Add the crushed garlic and mix well. Using a whisk, add the heavy cream, 2 cups at a time, and whisk together well. Once butter and cream base is hot, add 1/2 of the grated Parmesan cheese and stir until well-incorporated. Add the pepper. At this time, the pasta water should be boiling. Add the pasta to the boiling water and stir to keep the pasta separated. Add the pre-cooked shrimp to the hot Alfredo sauce and stir to heat through. Once the shrimp is heated, reduce heat to low.

Cook according to package instructions then drain pasta well and then evenly line the platter or baking dish with it. Carefully pour the sauce and shrimp over the cooked plated pasta, gently using a fork to get the sauce into all the pasta. The shrimp will have naturally settled toward the bottom of the pan, so they will end up on top – so gently spread them out a little. Evenly distribute the remaining half of the grated cheese over the plated pasta, sauce, and shrimp. Sprinkle entire top of dish with the parsely flakes. Serve immediately.

A basic Caesar salad and crusty Italian or French bread are lovely sides.