Ancestral Inheritance Menu Doug's Garlic Shrimp Alfredo :: You Have To Try
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| Doug's Garlic Shrimp Alfredo |
"A twist on the conventional shrimp Alfredo with a brilliant tangy kick! You also can sneak a few vegetables into this when you have a picky eater at home! Serve with Parmesan cheese if desired."
Ingredients :
- 1/four cup butter
- 1 pint half-and-half of
- half cup 2% milk
- 2 (1.6 ounces) packages dry Alfredo sauce mix
- 2 (3 ounce) packages sun-dried tomatoes, chopped
- 1 (6 ounce) package deal mushrooms, chopped (non-compulsory)
- 1 tablespoon minced garlic
- 1 tablespoon floor black pepper
- 1/2 (16 ounce) box fettuccine
- 1 pound raw shrimp, peeled and deveined
- 2 tablespoons lime juice, or to taste
- 1 tablespoon chopped clean parsley
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 57M |
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- Melt butter in a saucepan over medium warmness. Whisk in half of-and-1/2, milk, and Alfredo sauce blend. Bring to a boil, stirring every now and then. Reduce heat to low; stir in sun-dried tomatoes, mushrooms, and garlic. Cook and stir until flavors integrate, approximately 10 minutes. Cover and preserve warm.
- Fill a big pot with gently salted water and produce to a rolling boil. Cook fettuccine till tender but company to the chunk, approximately 8 mins. Drain.
- Preheat grill for medium warmness and gently oil the grate.
- Toss shrimp with lime juice in a large bowl. Cook on the hot grill until shrimp flip purple and start to blacken, 4 to five mins.
- Combine sauce, fettuccine, and shrimp in a large bowl; mix nicely. Garnish with parsley.
Notes :
- Saute shrimp in a skillet over medium-excessive heat in preference to grilling, if favored.
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