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<blockquote data-quote="moreluck" data-source="post: 346468" data-attributes="member: 1246">Easy Shrimp in Alfredo Sauce&nbsp;&nbsp;1 lb shrimp, fresh, 21-26 count 1 tablespoon butter 1 tablespoon olive oil 2 garlic cloves, pressed 1/4 teaspoon cayenne pepper 1/8 teaspoon salt 1 cup parsley, chopped (flat leaf if available) 3/4 teaspoon black pepper, coarsely ground 3 tablespoons butter 1/3 cup whipping cream 12 ounces evaporated milk 2 ounces cream cheese 1/2 cup parmigiano-reggiano cheese, feshly grated grated&nbsp;1/4 teaspoon nutmeg, freshly grated
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<li data-xf-list-type="ol">Put your pot of water on to boil your favorite pasta.</li>
<li data-xf-list-type="ol">Peel &amp; devein shrimp while melting 1 tablespoon butter &amp; 1 tablespoon olive oil over low heat in skillet large enough to hold the shrimp.</li>
<li data-xf-list-type="ol">Press 2 cloves of garlic into butter/oil mixture &amp; gently sautee, low enough heat not to brown garlic.Add cayenne &amp; salt to skillet.</li>
<li data-xf-list-type="ol">Add shrimp &amp; raise heat enough to hear the shrimp sizzle. Sautee 5 minutes stirring often or until the shrimp begin to turn opaque and brighten - but not until they become white and firm yet.</li>
<li data-xf-list-type="ol">Take off heat &amp; mix in the parsley and pepper.</li>
<li data-xf-list-type="ol">Melt the remaining butter in a 1 quart saucepan. Add the cream &amp; eavporated milk. Reduce the mixture by 1/3 over medium heat, stirring constantly (I use a smaller sized whisk for this). It will boil &amp; that is OK - just keep stirring!</li>
<li data-xf-list-type="ol">Add the cream cheese in 3 or 4 chunks &amp; stir until melted.</li>
<li data-xf-list-type="ol">Add the nutmeg &amp; the Parmigiano, stirring well.</li>
<li data-xf-list-type="ol">Pour thickened sauce over shrimp in skillet &amp; simmer a few minutes on low heat while you drain your pasta. Use some of the sauce to dress the pasta, then serve with additional sauce &amp; plenty of shrimp.</li>
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[QUOTE="moreluck, post: 346468, member: 1246"] Easy Shrimp in Alfredo Sauce 1 lb shrimp, fresh, 21-26 count 1 tablespoon butter 1 tablespoon olive oil 2 garlic cloves, pressed 1/4 teaspoon cayenne pepper 1/8 teaspoon salt 1 cup parsley, chopped (flat leaf if available) 3/4 teaspoon black pepper, coarsely ground 3 tablespoons butter 1/3 cup whipping cream 12 ounces evaporated milk 2 ounces cream cheese 1/2 cup parmigiano-reggiano cheese, feshly grated grated 1/4 teaspoon nutmeg, freshly grated[LIST=1] [*]Put your pot of water on to boil your favorite pasta. [*]Peel & devein shrimp while melting 1 tablespoon butter & 1 tablespoon olive oil over low heat in skillet large enough to hold the shrimp. [*]Press 2 cloves of garlic into butter/oil mixture & gently sautee, low enough heat not to brown garlic.Add cayenne & salt to skillet. [*]Add shrimp & raise heat enough to hear the shrimp sizzle. Sautee 5 minutes stirring often or until the shrimp begin to turn opaque and brighten - but not until they become white and firm yet. [*]Take off heat & mix in the parsley and pepper. [*]Melt the remaining butter in a 1 quart saucepan. Add the cream & eavporated milk. Reduce the mixture by 1/3 over medium heat, stirring constantly (I use a smaller sized whisk for this). It will boil & that is OK - just keep stirring! [*]Add the cream cheese in 3 or 4 chunks & stir until melted. [*]Add the nutmeg & the Parmigiano, stirring well. [*]Pour thickened sauce over shrimp in skillet & simmer a few minutes on low heat while you drain your pasta. Use some of the sauce to dress the pasta, then serve with additional sauce & plenty of shrimp. [/LIST] [/QUOTE]

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