Saturday, March 19, 2011

Another Shrimp Pasta Dish

Shea and I had some leftover alfredo sauce that we didn't want to spoil.  Alfredo sauce bought from the store is pretty expensive here and I haven't yet had the time to try a homemade alfredo sauce.  I did a quick search for recipes that weren't just the typical "alfredo pasta dishes" and found this one.  I ended up using rigatoni pasta and cremini mushrooms and omitted the parsley because I didn't have any on hand.  The cayenne pepper can definitely add some heat - watch out!  Next time I make this I'm going to try roasting my red pepper beforehand to add some more flavor.  Such a nice, simple dish! 

Peppered Shrimp Alfredo

short cut pasta of your choice (penne, rigatoni, farfalle, fusilli, etc)
2 tablespoons butter
1/2 small onion, diced
2 cloves garlic, minced
1/2 red bell pepper, diced
4 large cremini mushrooms or 1 large portobello mushroom, sliced
1/2 pound shrimp, peeled and deveined
1/2 (15 oz) jar Alfredo sauce
1/4 grated Parmesan cheese
1/4 cup heavy cream
1/2 teaspoon cayenne pepper, or more to taste
salt and pepper to taste
2 tablespoons fresh parsley, optional

1. Cook pasta according to package directions.

2. Meanwhile, melt butter in a saucepan over medium heat.  Add in onion and cook until softened, about 3 minutes.  Stir in garlic, red pepper, and mushrooms.  Cook additonal 3 minutes.

3. Add shrimp to pan.  Cook until firm and pink, then pour in Alfredo sauce, parmesan cheese, and cream.  Bring to a simmer, stirring constantly until thickened, roughly 4 minutes.  Season with cayenne, salt (I didn't add salt), and pepper to taste.

4. Serve over pasta and sprinkle with fresh parsley (optional).

Bon appetit!



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