s good as the crust. For best results, use a quality
In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside.
In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,.
about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add.
Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is.
thickened add mozzarella cheese and stir until melted. Serve.
Yield: 2 1/2 cups sauce.
For Shrimp:
Over medium heat cook
Whisk together all ingredients (except for shrimp) in a medium bowl, until well combined.
Cover and refrigerate several hours (or overnight) for flavors to blend. Before serving, taste and adjust for seasoning.
Place dip in a serving bowl and surround with shrimp.
he pasta boiling. Peel the shrimp and devein them if you
f balsamic vinegar.
put shrimp in plastic bag, and add
In a saucepan over low-temperature, heat the Alfredo sauce. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
Boil shrimp in a large pot of water until they turn orange. Then place in bowl with melted butter. Let shrimp marinate for 15 to 30 minutes; remove. In a large skillet over medium heat, saute the green pepper and onion in a small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo sauce. Season with garlic powder and cumin.
Begin boiling the water for the pasta.
Melt butter
hopped green onion.
Sautee' for approximately one minute on medium
killet on medium heat. Add shrimp; cook and stir 2 to
Saute shrimp, garlic and butter for about 2 minutes in a large skillet.
Add parsley and saute 1 minute.
Add salt and pepper to taste.
Add heavy cream and simmer to reduce for about another minute.
Add cheese and mix well.
Add cooked and well drained linguine to skillet and stir well until combined over very low heat.
In a saucepan, combine water, milk and margarine.
Bring to boiling.
Stir in noodle mix.
Return to boiling.
Reduce heat. Simmer, uncovered, for 5 minutes.
Stir in zucchini.
Cook over medium heat about 3 minutes more or until noodles are tender.
Do not boil.
Gently stir in drained shrimp or fresh shrimp.
Heat through.
For Emeril's Essence: Combine thoroughly
alf-and-half, milk, and Alfredo sauce mix. Bring to a
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.
echamel Sauce.
Defrost the shrimp in cold water, remove the
In a saucepan, over med.
heat, cook shrimp and basil in oil for 2-3 minutes or until shrimp are pink.
Add wine; cook until most of the wine has evaporated, about 1 minute.
Add pasta sauce; heat through.
Season to taste w/salt and pepper.
Serve shrimp mixture over hot fettuccine.
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.
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.
oil. Add pasta and cook for 8 to 10 minutes or