This dish couldn't be simpler! Josh specifically requested shrimp with alfredo sauce for tonight's dinner, and since it is a weekend (and I'm not on WW on the weekends), I obliged. We purchased our ingredients at the local WholeFoods Market. The alfredo sauce recipe originated in the America's Test Kitchen Family Cookbook. I, of course, tweaked it somewhat.
Penne Alfredo with ShrimpMakes a HUGE pot of pasta, enough to feed 4 hungry people, or two with leftovers
1 lb dried penne pasta (or other short pasta)
1 cup heavy cream
1 cup half & half
2 tablespoons unsalted butter
1 1/4 cups shredded Parmesan cheese
1/2 pound pre-cooked shrimp, shells and tails removed
Freshly ground pepper
Fresh chives, snipped (about 1 tablespoon)
Bring 4 quarts of water to a boil in a large pot, for the pasta. In a large (12-in or bigger) skillet, heat the cream and half & half to a simmer. Simmer 5-7 minutes until slightly thickened. Remove skillet from heat and cover to keep warm. When the large pot of water boils, add 1 tablespoon of salt and the penne pasta. Cook to al dente according to package directions. Drain pasta and return to the pot.
Remove cover from cream mixture. Whisk in the butter, the Parmesan cheese, and the ground pepper (to taste---I like a lot). Turn on the heat again to LOW (do not boil!). When butter and cheese has melted and been incorporated, slide the shrimp into the sauce and allow to heat through. WATCH CLOSELY during this step---it will only take a minute or two for the shrimp to heat through, and you do not want the sauce to boil. You also do not want the shrimp to overcook. When the shrimp are heated through, remove from heat and pour the shrimp sauce mixture over the penne pasta in the large pot. Stir well to incorporate. Add the snipped chives and stir again. This dish is delicious with some fresh crusty French bread and some steamed vegetables (we had Brussels sprouts tonight). Yum!
Notes:
1) I wish I'd had some ground nutmeg--Nutmeg is a traditional spice in Alfredo sauce, but since I had none on hand I chose to use some wild chives that sprouted suddenly in my herb garden a few days ago.
2) A little grated lemon zest would also perk the sauce up a bit more. It was absolutely delicious as it was, but I do like some lemon in a cream sauce to cut the richness somewhat.
3) Most Alfredo recipes use only cream as the base for the sauce. I wanted to try something a tad lighter, and the half & half worked beautifully. The end result was a smooth, creamy sauce with a lot of Parmesan flavor, without being too heavy or thick. Definitely a keeper recipe in my recipe box!
*Yes, that is a plush Winnie the Pooh bear in the 3rd photo down. We recently rearranged my kitchen, and he somehow ended up on my work counter. I haven't moved him because I kindof like him there.
