Add shrimp to alfredo sauce and heat on medium.
If adding vegetable add now.
Pour over cooked pasta, Stir and serve with Parmesan cheese.
16 oz. jar of alfredo sauce and puree again.
Pour
he pasta boiling. Peel the shrimp and devein them if you
Peel & de-vein shrimp.
Saute shrimp in 2T oil from sun
little to the alfredo sauce).
Prepare alfredo sauce or heat up jar
edium-high, and add shrimp.
Once shrimp is cooked thoroughly, remove
Heat large skillet. Saute minced garlic in butter over medium heat.
Add Seafood Combo. Cook, stirring occasionally, for 3-4 minutes.
Add spinach. Cook till heated.
Add Alfredo sauce, sprinkle of parsley, black pepper and red pepper flakes, if desired.
Cook on low till bubbly.
Serve over hot cooked pasta.
5 to 10 minutes. Add shrimp and cook until cooked through
alf-and-half, milk, and Alfredo sauce mix. Bring to a boil
Thaw and shell shrimp.
Heat pot of water for the pasta.
Heat olive oil over med high heat in large fry or saute pan.
Cut tomatoes into four slices each.
Julienne the basil.
Add garlic to oil and saute for 30 secs to 1 min.
Add shrimp.
Cook pasta.
When shrimp are almost opaque (3-4 min), add alfredo sauce.
Add tomatoes and basil.
Drain pasta and add to pan.
Serve at once.
To make the Garlic Alfredo Sauce: In a medium to large
he shrimp, and cook until firm and pink, then pour in Alfredo sauce
Cook catfish and green onions in garlic flavored olive oil for 5 minutes.
Add to cooked penne with parsley and uncooked shrimp.
Add mushrooms, juice and all.
Toss with Ragu Garlic Alfredo Sauce.
Put mixture in a Pam sprayed 9x11x2 inch pan.
Make sure noodles are covered with sauce.
Sprinkle parmesan cheese on top.
Bake at 425 degrees Fahrenheit for 25 minutes or until bubbly.
In a meduim saucepan prepare alfredo sauce mix according to directions.
Add all other ingredients except for rice, and simmer for 7 minutes.
Serve over rice.
Saute onion, red bell pepper and mushrooms in olive oil until crisp tender.
Place cooked shrimp and vegetable mixture into a 2 or 3 quart glass baking dish.
Add seasoned salt and black pepper and stir until well blended.
Stir in alfredo sauce.
Stir in cooked noodles.
Top with thin slices or shredded parmesan cheese, if desired.
Bake at 375 degrees for 15-30 minutes or until heated through.
n medium heat until the sauce begins to thicken.
When
Preheat oven to 375. Cook noodles. In small bowl combine alfredo, milk and oregano.In another bowl mix cooked chicken, peppers, onion, garlic, and cheese. Mix well. In a 9x13 pan, spread 2/3 cup of alfredo sauce mixture over bottom of dish, top with half of the noodles, and half the spinach, then the chicken mixture. Repeat layers and finish off by pouring remaining sauce on top. Cover with foil, bake for 45 minutes, then remove foil and bake another 10-15 minutes. Sprinkle extra mozzarella cheese on top, if desired.
While the fettuccini is cooking, put the alfredo sauce and pesto in a saucepan.
Place pan over medium high heat and cook 3 minutes, stirring occasionally.
Combine the sauce with the hot pasta and serve with grated parmesan, if desired.
Brown chicken and garlic in oil.
Add artichoke hearts and alfredo sauce.
Heat gently.
Cook pasta according to package directions.
Toss with Sauce mixture.
Cut a deep slit lengthwise down center of loaf gently spreading sides apart to create a \"crevice\".
Sprinkle garlic salt over bread.
Combine alfredo sauce and garlic
Pour alfredo mixture into the \"crevice\" and spread evenly.
Sprinkle with parmesan and italian seasoning.
Bake per package instructions.
Optional: Sprinkle with mozzarella.