One day as Hubby and I did our weekly Saturday Morning shopping, I became excited – shrimp was on sale. I love a good buy on seafood, especially shrimp. Hubby shot me a look.
He was right. Every time I see shrimp on sale at half-price, I buy a two-pound bag and stick it in the freezer. Our freezer is overflowing with two-pound bags of shrimp. And that means it’s time to get busy cooking. This recipe is quick, easy and oh so tasty. Better still, it can easily be doubled or even tripled for things like Parish Pot Lucks. Hum . . . now that’s a thought.
Spicy Garlic Shrimp Fettuccine Alfredo
16 oz Fettuccine
6 Garlic Cloves
1 Red Serrano Pepper
2 lbs Medium Shrimp (31-35 count)
4 tablespoons Butter
1 tablespoon Olive Oil
1 teaspoon Garlic Powder
1 teaspoon dried Crushed Rosemary, crushed
1 teaspoon dried Oregano
Fresh Black Pepper to taste
1 (15 oz) jar Garlic Alfredo sauce
3/4 cup Chicken Stock
Bring a large pot of water to a full, rapid boil. Cook fettuccine according to package directions. Once cooked al dente, drain pasta and keep warm.
While the water comes to a boil and the pasta cooks, peel and mince garlic, set aside. Stem and finely chop Serrano Pepper, set aside. Peel and devein shrimp; remove tails and keep shrimp chilled until ready to cook.
In a large skillet over medium-low heat, melt butter with olive oil. Swirl the pan to coat well. Sauté garlic and serrano pepper in a the skillet. Add shrimp; season with garlic powder, Rosemary, Oregano and fresh black pepper. Cook, stirring frequently until shrimp turn pink, about 5 minutes or so.
Stir in Alfredo sauce and stock; heat through. Spread fettuccini out on a large rimmed serving platter. Ladle shrimp alfredo over the pasta. Pull pasta through to coat in the sauce.
Serve with warm bread and a salad. Enjoy.