Shrimp Alfredo

Jeanette from Wild Abandon Kitchen is back this week to share one of her favorite recipes. We're all drooling!

I am often asked, "What's your favorite dish to make?" and it's such a hard question to answer. Though I do tend to fall back on "comfort food" as a good catch all answer. Some days that might mean a creamy soup, or a loaf of fresh bread, or maybe something with chocolate because some days just call for indulgence. And of course, I tend to look back on childhood meals as a great source of comfort as well. Growing up at the coast meant a lot of fresh seafood and pasta in our house. Here's one of my favorite dishes that combines both.

ShrimpAlfredo.JPG

Shrimp Alfredo (serves 4)

  • 1 pound large or jumbo shrimp (peeled and deveined)
  • 2 TBS olive oil
  • 4 TBS butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1 1/2 cups Parmesan cheese, shredded
  • 2 TBS fresh parsley, chopped
  • 1 can artichoke hearts, quartered
  • 1/4 cup sundried tomatoes, chopped
  • 2 cups fresh spinach
  • 8 oz linguine (or pasta of choice - cooked according to package directions for al dente)
  1. In a large sauté pan, heat oil over medium heat. Season shrimp with salt and pepper, then cook 2-3 minutes per side or just until pink. Remove and set aside.
  2. In the same pan add the butter and garlic. Cook just until fragrant, about a minute. Add heavy cream and bring to boil. Reduce heat and add cheese. Stir to melt. (For just about any cheese, I like to buy a block and shred my own. Pre-shredded cheese can have stabilizers or other additives to prevent it from sticking together, but this also means it doesn't melt as smoothly.) Add parsley. You can stop right here for a simple, but decadent Alfredo sauce. Or come with me...
  3. Keep the sauce over low heat and stir to prevent scorching. Add the artichokes, sundried tomatoes, and spinach and stir just to heat through and wilt the greens. Return the shrimp and any juices to the pan. Taste and season as needed. If needed, you can thin the sauce with some of the pasta water or thicken it with more cheese. Serve with your pasta of choice. I like to toss the pasta with the sauce in the pan before serving.

Thanks, Jeanette! You can find Jeanette online at wildabandonkitchen.com or on Instagram @wildabandonkitchen.