October 12, 2009

Easy and Quick Shrimp Alfredo (the secret is cream cheese!)

Super EASY Shrimp Alfredo

1 lb. raw shrimp - peel and clean (your choice of size, I like medium - not too small)
2 T olive oil
4 cloves garlic, minced
2 T dried parsley or 1 T fresh, minced
1/2 stick butter (1/4 c or 4 T)
8 oz. cream cheese - block style, cut into cubes or slices
1 1/2 c milk or cream if you have it
3/4 c parmesan cheese
*optional: 1 c chopped broccoli, cooked

In a pan on the stove heat the olive oil over medium. Add the garlic, shrimp and parsley and cook just until they start to turn pink. (This is only 1 or 2 minutes, don't over cook!). Remove from heat and to the same pan add the butter and cream cheese. Break up the cream cheese with the back of a spoon or whisk and when it starts to blend and melt, add the milk or cream. Continue stirring or whisking smooth over medium low. It can slow simmer but do not boil. All you are doing is melting the cream cheese into the sauce. As soon as it's smooth, add the parmesan and if you are using them, add the cooked, chopped broccoli pieces. Remove from heat and add the shrimp. The heat will continue to cook the shrimp, which is why you don't want to overcook it earlier. It will be more liquidy or runny than you think it should be but as it sits over the pasta or sits while you finish bringing everything to the table it thickens up. Let it sit 7-8 minutes before serving. Serve over pasta of your choice with a side of garlic bread and a salad. Delicious!

Remove from heat as soon as they start to turn pink....

Mixing the sauce...
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