Shrimp Alfredo Dip Recipes

SHRIMP ALFREDO

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.

SHRIMP FETTUCCINE ALFREDO

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.

SHRIMP ALFREDO

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.

SHRIMP ALFREDO

Steps:

• Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta; cook until al dente, according to package directions. Reserve 3/4 cup cooking water, then drain pasta.
• Heat a large straight-sided skillet over high heat. Add butter and let melt. Add shrimp and garlic, season with salt and lemon zest, and cook until just opaque, 2 to 3 minutes. Remove shrimp from pan, leaving garlic. Add cream and simmer on medium for 5 minutes.
• Remove garlic cloves. Stir in drained pasta and cheese. Mix in pasta water to achieve a creamy consistency, then season with salt, pepper, and lemon juice. Add shrimp and serve sprinkled with cheese and lemon zest.

SHRIMP ALFREDO DIP

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sour cream, garlic and 2 tsp. parsley in large bowl with mixer until well blended. Add shrimp and 1 cup cheese; mix well.
• Spread onto bottom of 9-inch deep-dish pie plate.
• Bake 20 min. Sprinkle with remaining cheese; bake 5 min. or until melted.
• Sprinkle with remaining parsley.

SHRIMP FETTUCCINE ALFREDO

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.

AUTHENTIC SHRIMP ALFREDO

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.

SHRIMP ALFREDO WITH SPINACH

Steps:

• Cook fettuccine according to package directions. Saute mushrooms and onion in butter in a large skillet until tender. Stir in Alfredo sauce, spinach and shrimp; heat through. Drain fettuccine; add to sauce and toss to coat.

CREAMY SHRIMP ALFREDO

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in Large Skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp from skillet with slotted spoon, reserving liquid in skillet; set shrimp aside. Add cream cheese and broth to reserved liquid in skillet; cook 3 to 5 min or until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.
• Drain pasta. Add to shrimp mixture; mix lightly. Sprinkle with remaining Parmesan and parsley.

DOUG'S GARLIC SHRIMP ALFREDO

Steps:

• Melt butter in a saucepan over medium heat. Whisk in half-and-half, milk, and Alfredo sauce mix. Bring to a boil, stirring occasionally. Reduce heat to low; stir in sun-dried tomatoes, mushrooms, and garlic. Cook and stir until flavors combine, about 10 minutes. Cover and keep warm.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes. Drain.
• Preheat grill for medium heat and lightly oil the grate.
• Toss shrimp with lime juice in a large bowl. Cook on the hot grill until shrimp turn pink and start to blacken, 4 to 5 minutes.
• Combine sauce, fettuccine, and shrimp in a large bowl; mix well. Garnish with parsley.