-
1
NOTES:
-
2
1.)
-
3
I used thawed precooked extra large shrimp and removed the tails.
-
4
I removed them from the freezer and put them on the counter about 20 minutes prior to adding them to the heated sauce to warm through before serving.
-
5
2.)
-
6
I used two 9 ounce packages of fresh linguine pasta from the grocery refrigerated foods section and boiled it per package directions (3 minutes in water with a little olive oil added).
-
7
3.)
-
8
Unsalted butter is best as Parmesan cheese has a lot of salt; however, lightly salted butter is fine.
-
9
4.)
-
10
Can be made with lovely lump or regular crab meat or small slices of cooked chicken.
-
11
Directions:
-
12
Have a large serving platter (large pasta bowl or large baking dish) ready.
-
13
Using a large pasta pot (preferably with a colander insert), fill to maximum with water and pour a little olive oil on the water so the fresh pasta wont stick.
-
14
bring the water to boil for the pasta.
-
15
For the sauce: In a large saucepan, melt the butter over medium heat.
-
16
Add the crushed garlic and mix well.
-
17
Using a whisk, add the heavy cream, 2 cups at a time, and whisk together well.
-
18
Once butter and cream base is hot, add 1/2 of the grated Parmesan cheese and stir until well-incorporated.
-
19
Add the pepper.
-
20
At this time, the pasta water should be boiling.
-
21
Add the pasta to the boiling water and stir to keep the pasta separated.
-
22
Add the pre-cooked shrimp to the hot Alfredo sauce and stir to heat through.
-
23
Once the shrimp is heated, reduce heat to low.
-
24
Cook according to package instructions then drain pasta well and then evenly line the platter or baking dish with it.
-
25
Carefully pour the sauce and shrimp over the cooked plated pasta, gently using a fork to get the sauce into all the pasta.
-
26
The shrimp will have naturally settled toward the bottom of the pan, so they will end up on top so gently spread them out a little.
-
27
Evenly distribute the remaining half of the grated cheese over the plated pasta, sauce, and shrimp.
-
28
Sprinkle entire top of dish with the parsely flakes.
-
29
Serve immediately.
-
30
A basic Caesar salad and crusty Italian or French bread are lovely sides.
