I made the most incredible shrimp alfredo omg..my best friend was raaaving too! My thrown together personal recipe below.
- Boil a big pot of penne pasta to al dente.
- At the same time, smack a big dollop of softened margarine or butter in a pan. Pour cooked shrimp bag in the pan; I prefer tail-off medium sized shrimp.
- In pan on top of shrimp as it fries lightly in the butter: 2 tsp parsley flakes (optional, just makes it purdy), 2 tsp cayenne, 1.5 tsp each garlic and onion powders, Uncle Chris steak seasoning, sodium free lemon pepper.
- Pour in penne pasta once the shrimp is lightly crusted with seasoning.
- HEB had an amazing sale on Ragu sauces: 3-24 oz. alfredo for $5!! So I used classic Ragu alfredo, 24 oz.
- Mix it all up and simmer around 5 minutes, and serve. Trust me..it is soo easy and soo yum.
Pro Tip Post Script: Instead of using a spatula to get every little bit of leftover alfredo sauce out of the jar, keep the jar in the fridge until the next day, add 3 oz of water, cover and shake..then pour it, and your leftovers, back into the pan to reheat. Your pasta will now no longer be dry, and will taste almost as good as the night before!!
- At the same time, smack a big dollop of softened margarine or butter in a pan. Pour cooked shrimp bag in the pan; I prefer tail-off medium sized shrimp.
- In pan on top of shrimp as it fries lightly in the butter: 2 tsp parsley flakes (optional, just makes it purdy), 2 tsp cayenne, 1.5 tsp each garlic and onion powders, Uncle Chris steak seasoning, sodium free lemon pepper.
- Pour in penne pasta once the shrimp is lightly crusted with seasoning.
- HEB had an amazing sale on Ragu sauces: 3-24 oz. alfredo for $5!! So I used classic Ragu alfredo, 24 oz.
- Mix it all up and simmer around 5 minutes, and serve. Trust me..it is soo easy and soo yum.
Pro Tip Post Script: Instead of using a spatula to get every little bit of leftover alfredo sauce out of the jar, keep the jar in the fridge until the next day, add 3 oz of water, cover and shake..then pour it, and your leftovers, back into the pan to reheat. Your pasta will now no longer be dry, and will taste almost as good as the night before!!
41-45, F
