Jen who is the keeper of Sprite and all things worthy of being spun, came up with the topic of recipes for this week’s Spin Cycle. It made me hungry just thinking about it. I love to cook. I mean I really love it. I have decided that that is one of the ways I love people. Through food. If you follow me on Facebook, my status around supper-time will tell you pretty much what we are eating each night- Tequilla-lime marinated steak flautas; pork tenderloin in a sour cream and coconut rum sauce, or if Zach is cooking. Which he does. Quite well, I should add.
And unlike, Maureen, I will give my cooking secrets to the world; though when it comes to my onion rings, no one does them better than moi. My sister in law has tried, but to no avail. The batter is sort of a feel thing; as are the spices, since I’m not known for measuring a darn thing. But I digress. I don’t intend to share with you my onion ring recipe, even though they stay in pretty high demand.
Peppered Shrimp Alfredo. It’s light enough for summer, but hearty enough to warm you up on a cold winter’s night.
Here’s what you’ll need:
8 ounces penne pasta (or any other kind- penne is just my favorite).
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced (you can substitute roasted if you don’t have fresh on hand)
1/2 pound portobello mushrooms, diced (you can used canned if you don’t have fresh, but it’s NOT the same)
1 pound medium shrimp, peeled and de-veined
1 (16 ounce) jar Alfredo sauce
1/2 cup grated Romano cheese
1/2 cup cream
1 teaspoon cayenne pepper, or more to taste
Salt and pepper to taste
1/4 cup chopped parsley
And here is how you put the above together:
2.Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2-3 minutes. Stir in garlic, red pepper, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
3. Stir in the shrimp, and cook until firm and pink, then pour in Alfredo sauce, Romano cheese, and cream; bring to a simmer stirring constantly until thickened, about 5 minutes. Season with cayenne, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped parsley.
I should add- this is also really good if you have left-over steak to use- though you can’t use steak that was cooked past medium rare, as it will dry out. I have also used the same recipe for chicken- and it gets asked for. All. The. Time. Fresh shrimp is hard to come by in these parts and when you do find it, it costs an arm. And part of a leg.
I typically serve mine with garlic bread or garlic biscuits (like the kind they serve at Red Lobster), and roasted asparagus. Ah yes! I’m hungry just thinking about it.