Wednesday, April 28, 2010

Creamy Garlic Shrimp

One day we couldn't decide on scampi or alfredo, so I blended both ideas and came up with the creamier than scampi-lighter than traditional alfredo shrimp dinner. Like most entrees with shrimp, it is very quick to prepare! I think this would also be good with frozen peas thrown into the pasta in the last minutes of cooking.

Creamy Garlic Shrimp with Pasta

6- 8 servings

  • 1 lb. fettucine
  • ¼ cup butter
  • 1-2 tablespoons mnced garlic (I buy it in a jar for convenience)
  • 2 lbs peeled, deveined shrimp (I prefer the jumbo shrimp
  • 2 cups room temp. chicken broth
  • 3 tablespoons flour
  • ¼ teaspoon thyme
  • ½ teaspoon dill
  • 1 tablespoon lemon juice
  • freshly ground pepper to taste
  • 1 cup heavy cream
  • 1 cup grated parmesan cheese

Cook fettucine according to package directions.

While the fettucine cooks, melt butter in a large sauté pan and then sauté garlic on a low heat until it is fragrant. Sauté shrimp until just pink.

Remove shrimp from pan and set aside.

Whisk flour into cold chicken broth until it is smooth. Pour into sauté pan.

Add herbs and lemon juice.

Cook on medium hat, stirring constantly until broth is thickened.

Whisk in heavy cream and heat to boiling. When it boils, reduce heat to a slow simmer until pasta is ready.

Just before pasta is done return shrimp to sauce and heat through, being careful not to overcook the shrimp.

Drain pasta and toss with parmesan cheese. Add sauce and shrimp and stir until pasta is evenly coated. Let pasta stand briefly so the sauce soaks into the pasta.

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