Preheat oven to 350 degrees.
In a skillet, saute mushrooms in butter until almost tender.
Add green onion; cook until tender.
Stir in the shrimp and 2 tablespoons Alfredo sauce.
Pour 1/4 cup Alfredo sauce into a greased 8-inch square baking dish.
Fill each pasta shell with 2 tablespoons shrimp mixture.
Place in baking dish.
Pour remaining Alfredo sauce over the shells.
Cover and bake for 20-25 minutes or until bubbly.
Serve with lemon and parsley.
about 5 minutes.
Warm alfredo in a small saucepan.
Heat oven to 350 F.Cook pasta according to package directions.Drain.
Combine Alfredo sauce, half & half, Parmesan cheese and pepper in large bowl. Add cooked pasta mixture and shrimp; gently stir to combine.
Spoon mixture into greased 2-quart round casserole. Cover; bake for 40 minutes.
Toss together breadcrumbs, butter and Italian seasoning. Sprinkle breadcrumb mixture over pasta mixture. Continue baking, uncovered, for 15 to 20 minutes or until bubbly.
o coat all of the shrimp. Or, mix everything in a
little to the alfredo sauce).
Prepare alfredo sauce or heat
To make the Garlic Alfredo Sauce: In a medium to
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine.
Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done.
Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley.
Serves 4.
nstructions. I used Simply Organic Alfredo. Warm the milk and butter
ablespoons needed for recipe, divided.
Place the shrimp and 3 tablespoons
eady for making the Alfredo sauce and the shrimp!
To cook
For Shrimp paste:
Shell shrimp completely. Reserve shells for sauce (recipe to follow
aucepan, warm (or create) your alfredo sauce over med-low heat
Add remaining garlic and the shrimp on medium high heat, turning
b>recipe goes together fast once the shrimp is cooked.
Toss the shrimp
he pasta boiling. Peel the shrimp and devein them if you
10.
Add (Fresh Raw) Shrimp, Old Bay, Garlic and Seafood
Cook fettucini; follow directions on package.
Warm alfredo sauce.
Cook the Knorr creamy pesto mix.
Follow the directions on package.
Add cooked shrimp to the alfredo sauce.
Drain the fettucini.
Add the alfredo sauce and shrimp to fettucini.
Add the pesto mix to the fettucini and alfredo sauce.
Serve on plates topped with Parmesan cheese and black pepper.
Enjoy!
he water.
Add onion, shrimp, bell pepper, garlic, salt and
Prepare penne as directed.
While penne is cooking, heat olive oil in heavy saute pan over medium-high heat. Add sun dried tomatoes, mushroom and shrimp. Saute for one minute. Add garlic saute until garlic is golden-brown and shrimp are cooked through.
Add Alfredo sauce and peas, stirring frequently until sauce is warm.
Remove from heat and add drained penne to pan, stirring until pastia is well-cooked.
Divide between 2 bowls and sprinkle with Parmesan cheese.
Serve immediately with focaccia triangles or garlic bread.