Reegan's Easy Shrimp Alfredo

 

Ingredients (serves 4)

(Reegan doubled the sauce part of the recipe which gave us extra sauce for the 3 of us)

about 1 pound shrimp, uncooked (thawed and peeled) or precooked, tails optional

8 ounces uncooked fettuccine

2 tablespoons butter

4 oz cream cheese (softened and cut into smaller pieces)

3/4 cup heavy/whipping cream

1/4 cup chicken broth

2 large cloves of garlic (minced)

1 cup grated parmesan cheese

salt and pepper to taste

Instructions

Prep the shrimp.

Start boiling a salted pot of water for the fettuccine.  When organized with the sauce cook the fettuccine according to package directions.

Meanwhile, add the butter, cream cheese, cream, chicken broth and garlic to a skillet over medium heat.  Once the butter has melted and the pan has heated up you can use your spoon or whisk to help the cream cheese melt into the sauce.  

When the cream cheese has incorporated into the sauce, let it gently bubble for 5 minutes until the sauce has reduced somewhat.  You can give it the occasional stir. 

Add the parmesan into the sauce.  Let it cook for about a minute.

Add the shrimp to the pan.  If uncooked shrimp cook for about 5-6 minutes, stirring occasionally.  If precooked shrimp heat through only.

Season with salt and pepper as needed.  Toss with the drained pasta and serve immediately.

Serve with a glass of cranberry cocktail or beverage of choice.