Thursday, May 13, 2010

Shrimp Fettuccine Alfredo

One of my favorite food blogs is Our Best Bites. They have a recipe that I use all the time, even when I'm on a diet. (which is why I haven't been posting a lot at my house has been kinda boring!)

It's called Guiltless Alfredo Sauce. It's super easy to make, always turns out great, is pretty close to guiltless, and tastes wonderful! Oh, and it may even taste better as leftovers! What more could you ask for? I love those girls!

My favorite thing to make with this sauce is Shrimp Fettuccine Alfredo. If you don't like shrimp, don't stop reading now! It's also great with chicken or veggies or whatever! My 4 year olds scarf this down like they haven't eaten for days.

Shrimp Fettuccine Alfredo

1 recipe of Guiltless Alfredo Sauce
1 pound Shrimp, raw, de-veined and shelled (or substitute chicken chopped into small pieces)
1 clove garlic, chopped or pressed
12 oz Fettuccine or other pasta
1 Tbs. Butter

Make the Alfredo sauce, and while the Parmesan cheese is melting in, cook your pasta according to package directions. In a large frying pan, melt the butter and add your garlic. Saute garlic for 30 seconds or so, just until fragrant. Add shrimp and cook until no longer pink, 3-4 minutes on each side. Drain your pasta and combine sauce, pasta and shrimp (including any juices from the shrimp). Toss and serve immediately!

If you choose to make this with chicken, saute your chicken in the butter and garlic (along with some salt and pepper) until the chicken is no longer pink. Add a dash of nutmeg to your sauce, then toss pasta, sauce and chicken together. Try adding some steamed broccoli at the's soooo yummy!

1 comment:

Becca said...

Mmmm, that looks so yummy. I checked out the alfredo recipe and it looks almost exactly like the recipe I've been using for years. Mine also includes a couple of drops of Tobasco. When I make it I add four or five drops of Chalula (a Mexican version of Tobasco?). It adds a little kick, but definitely not to spicy for my kids.