For Kevin and I, this was a busy weekend. We worked on our crown molding project (seen here), watched our Indianapolis Colts win their first game of the season, and worked on a top-secret project for y’all (if you follow us on Instagram – and you should – you saw a hint). Unfortunately, we didn’t get the crown molding done, so I had nothing to post this morning. Bummer.
Instead, I found pictures from a recipe we’d never shared: Spicy Shrimp Alfredo. This is recipe is our secret weapon. It’s easy enough for us to make on a busy weeknight (when I’ve worked overtime and Kevin’s had class), simple enough that we always have the ingredients on hand (we always keep a bag of frozen shrimp in the freezer because they’re so fast and easy), and impressive enough to make for any surprise guests that might happen to show up at the LH (I created this recipe out of necessity on one such occasion). And while we’ve never actually written this recipe down, we make it at least a few times month… and hope you will, too.
PS. This is not a healthy meal. It has enough cream and butter to make Paula Deen do a happy dance. Of course, it will also make you taste buds do a happy dance – so enjoy at your own risk.
Spicy Shrimp Alfredo
prep: 5 minutes
cook: 15 minutes
16 medium shrimp (peeled and deveined)
2 cloves garlic, minced
1 tsp. red pepper flake (more or less to taste, depending on how spicy you like things… you can leave it out entirely if you’re not into that sort of thing)
1 Tbsp olive oil.
2 c. heavy cream (yes, it needs to be heavy cream)
10 Tbsp. butter (I told you it wasn’t healthy)
2 c. grated Parmesan cheese
~2 c. cooked whole wheat pasta (enough for two)
1. Start your pasta water boiling. Be sure to salt the water!
2. In a skillet, heat about 1 tablespoon of olive oil. When it starts to shimmer, add the garlic and cook about one minute. Add the red pepper flake and shrimp. Shrimp cook very fast and only need about two minutes per side. Keep your heat on the lower side (medium-ish). It is very easy to burn the garlic and red pepper flake and to overcook the shrimp.
2. When your shrimp are rosy pink, scoop them out of the skillet into a waiting bowl. Cover and set aside.
3. In the skillet, add the heavy cream and bring to a simmer. Cream can boil over EXTREMELY fast, so watch it closely. It’s a good idea to leave the heat on medium-ish for this step as well.
4. Once your cream has come to a boil, add the butter. When it has melted, turn off the heat and add in your Parmesan cheese. Stir until the cheese is thoroughly combined.
5. Finally add the shrimp (and any juices in your bowl) into the mixture. Ladle over your pasta, grate on a little Parmesan, and dig in!
Are there any meals that you always have on hand? Ever made alfredo from scratch before? Anyone else as much of a sucker for Italian food as me?