Shannons Shrimp Alfredo Recipes

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SHRIMP ALFREDO



Shrimp Alfredo image

Make and share this Shrimp Alfredo recipe from Food.com.

Provided by evelynathens

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb large shrimp, shelled and deveined
1/4 cup minced shallot
2 minced garlic cloves
1/4 cup butter
1/2 lb fettuccine pasta, cooked al dente
4 large egg yolks
1 cup half-and-half
1/2 cup freshly-grated parmesan cheese
2 teaspoons minced parsley

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.

Nutrition Facts : Calories 543, Fat 29, SaturatedFat 15.7, Cholesterol 433.1, Sodium 985.4, Carbohydrate 38.1, Fiber 0.1, Sugar 0.3, Protein 31.7

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), peeled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

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.

AUSTIN'S SHRIMP ALFREDO



Austin's Shrimp Alfredo image

This is a warm, rich, and spicy pasta dish that will keep you coming back for more!

Provided by rachelc3

Categories     Main Dish Recipes     Pork     Ham

Time 46m

Yield 6

Number Of Ingredients 12

1 (16 ounce) package angel hair pasta
1 tablespoon olive oil, or to taste
1 green bell pepper, diced
1 small onion, diced
1 ½ pounds frozen medium shrimp, thawed
8 ounces cooked ham, diced
1 teaspoon spicy seasoned salt (such as Lawry's®)
½ teaspoon garlic salt
salt and ground black pepper to taste
1 quart heavy whipping cream
¼ cup milk
½ cup Parmesan cheese

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.

Nutrition Facts : Calories 1035.8 calories, Carbohydrate 49.7 g, Cholesterol 417.5 mg, Fat 74 g, Fiber 3.2 g, Protein 44.4 g, SaturatedFat 41 g, Sodium 1532.9 mg, Sugar 3 g

AUTHENTIC SHRIMP ALFREDO



Authentic Shrimp Alfredo image

Made this for dinner last night and it was out of this world fantastic! I think it took me all of 20 minutes to put it on the table. A very easy simple recipe that mimics the finest comparable restaurant dish.

Provided by Marie

Categories     < 30 Mins

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 8

3/4 lb linguine
2 tablespoons butter
2 large garlic cloves (minced fine)
1 tablespoon chopped fresh parsley
1 lb baby shrimp
salt and pepper (to taste)
1 cup heavy cream
1/4 cup grated parmesan cheese

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.

Nutrition Facts : Calories 1431.1, Fat 64.2, SaturatedFat 38, Cholesterol 646.6, Sodium 836.1, Carbohydrate 132.8, Fiber 5.6, Sugar 3.3, Protein 77.3

SHANNON'S SHRIMP ALFREDO



Shannon's Shrimp Alfredo image

This recipe is easy to prepare because it uses some store bought items such as alfredo sauce, but impressive because you still do a lot of it yourself. It is prettey fast for prepare, less than an hour. My family loves it! I never have any left overs.

Provided by msrma7670

Categories     < 60 Mins

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb raw shrimp
8 ounces pasta noodles (I use thin spaghetti)
1 whole onion
2 tablespoons minced garlic (found in a jar in produce section)
2 tablespoons butter
15 ounces diced tomatoes (Drained)
1 (16 ounce) jar alfredo sauce (I like sundried tomato or roasted red pepper)

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.

Nutrition Facts : Calories 175.1, Fat 7.2, SaturatedFat 3.8, Cholesterol 158.5, Sodium 701.4, Carbohydrate 10.7, Fiber 2, Sugar 4, Protein 17.2

SHRIMP FETTUCCINE ALFREDO



Shrimp Fettuccine Alfredo image

This is a very simple recipe and it tastes divine! My sister and I were trying to come up with the perfect Alfredo recipe and we found it.

Provided by MAMATIFF

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 8

1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste

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.

Nutrition Facts : Calories 440.2 calories, Carbohydrate 57.7 g, Cholesterol 172 mg, Fat 10.6 g, Fiber 2.6 g, Protein 29.2 g, SaturatedFat 5.6 g, Sodium 280.7 mg, Sugar 2.7 g

SHRIMP ALFREDO



Shrimp Alfredo image

Instead of buying a jar of Alfredo sauce, make it from scratch with this simple recipe. The garlic aroma will call your family to the table.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

8 ounces uncooked fettuccine
1/4 cup butter, cubed
1-1/2 cups heavy whipping cream
1 pound cooked medium shrimp, peeled and deveined
3/4 cup grated Parmesan cheese
1 garlic clove, minced
1/4 teaspoon pepper
1 teaspoon minced fresh parsley

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.

Nutrition Facts : Calories 794 calories, Fat 52g fat (31g saturated fat), Cholesterol 337mg cholesterol, Sodium 616mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 2g fiber), Protein 39g protein.

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