Peppered Shrimp Alfredo Recipe
Peppered shrimp is simmered in store-bought Alfredo sauce. Cayenne pepper and Romano cheese give it an extra kick.
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Like many others, I used what I had on hand but without compromising the integrity of this good recipe. I first baked my large shrimp in olive oil, salt and pepper at 425 degrees for 10 minutes while pasta (Rao's homemade larger penne rigate)was cooking. Felt it better to saute veggies in my double handled saute skillet using 2 T. Smart Balance and 2 T. olive oil, using only 1/2 C. of onions. I then deglazed pan with 1/3 C. white wine. The addition of Parmesan cheese instead of Romano and 1/2 and 1/2 instead of whipping cream worked fine; think I'll even use 1% milk next time because the dish was so rich. Classico's sun-dried tomato alfredo sauce added an extra layer of flavor, and I used dried red pepper flakes to control the heat. Added shrimp and pasta to sauce before serving in the same saute skillet. Delicious!
I opted not to use the Alfredo sauce in a jar, but made it from scratch. Very delicious recipe and also tried using chicken instead of shrimp another time and came out just as good.
Rich and creamy Alfredo sauce with Parmesan cheese, garlic and plenty of shrimp.
This was a great recipe! I made a few changes only because I didn't have all the ingredients. Instead of shrimp I cooked chicken seperately in salt and pepper and then cut into strips and served over the pasta. I used parmesan cheese instead of Romano, and added chopped spinach instead of mushrooms as I don't like mushrooms. It was absolutely delicious! My husband never goes back for seconds, but with this he went back for thirds!
This pasta is absolutely delicious.I followed the recipe for the most part but i made some small changes. I used fettucine noodles and I didnt use as much cayenne pepper. I also did not use salt because the alfredo sauce is normally salty enough, and I use chicken instead of shrimp. But I love it!!! and will be making it again
Outstanding! I wanted to use what I had in the house, which came very close to the called-for ingredients. I used white mushrooms, and although I didn't have a red pepper, I happened to have a jar of sun-dried tomato alfredo sauce. In addition to sauteeing the onion mixture in butter/olive oil, I added about 1/4 cup of good quality dry sherry (I do this often, and it adds a nice dimension to many saucy recipes). Also added a handful of fresh spinach and a couple of Tbs. of pesto -- this added beautifully to the color, taste, and texture of this recipe. Oh, 1/2 tsp. cayenne is plenty "hot" for us. We'll make this often.