Something New: Fettuccine Alfredo with Shrimp

Welcome to Thursday! Usually that means only one more day of waking up early. But this week, it means two more early mornings until my one-day weekend. Hooray for work training ... Oh well. I'll be glad to be CPR/FA certified!

Thursday also means I get to share a new recipe with the food friends. Never a bad thing.

This dish was what I always requested for my birthday dinner when I was little. My sisters don't like shrimp (or seafood of any kind), so this dish was a rarity in the house. But boy was it good when we got it!

And this last weekend I was pleasantly surprised by how easy it is to make alfredo sauce from scratch. This recipe always seems to bring good things.

Happy cooking!

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Fettuccine Alfredo with Shrimp

Ingredients

1 stick of butter

1 cup half & half

1 cup grated parmesan cheese

½ tsp salt

¼ tsp pepper

1 package (14 oz) frozen salad shrimp

1 package fettuccine noodles

2-3 cups steamed vegetables (we used a mix package of frozen peas, carrots and broccoli)

Extra parmesan to taste

** You will need TWO large pots for this recipe. **

Directions

1. Bring water to a boil in a large pot and cook fettuccine according to package directions. Meanwhile, steam or microwave your vegetables and thaw your shrimp. (The best shrimp thawing method: place the shrimp in a large colander and running cool water over them in the sink.)

2. While noodles and veggies are cooking, melt the butter in the second large pot.

3. Add the half & half to the melted butter and stir until warmed. Then add the parmesan cheese, salt and pepper to the sauce. Once the cheese is melted, turn heat down to low.

4. Drain the cooked noodles and add directly to the pot of alfredo sauce. Stir to coat noodles.

5. Add the shrimp and vegetables to the noodles and stir until combined. Add extra parmesan cheese to taste.

6. Serve and enjoy.

Creamy alfredo sauce.

Noodles in, and Chase gives a good stir.

Colorful goodies.

Awaiting plating.

Happy cooking!