"A wonderful shrimp pasta dish! I came up with this on my own one night. You can change the amount of ingredients to your taste." — LISSA MURR
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1 (16 ounce) jar
Alfredo-style pasta sauce
1 (16 ounce) package
angel hair pasta
fresh shrimp, peeled and deveined
green bell pepper, diced
red onion, finely chopped
This was good, but I felt that it was missing something. Therefore, I seasoned and sauted my shrimp in a skillet instead of boiling them. Afterwards,I did place them in the bowl of butter for 15 minutes. I used fresh garlic and mushrooms. I sauted the garlic, onions, and mushrooms togehter. I used penne pasta instead of angel hair. All and all it was good, but next time I think I'll try making homemade alfredo sauce. But I will keep this recipe. ** Also, this was very quick and easy, which is a plus.
The jarred Alfredo Sauce turned me off immediately. Green bell peppers and shrimp do not go together. And cumin?? I would omit all three, use a refrigerated Alfredo (like Butoni) and use a red bell pepper. And FRESH GARLIC IS A MUST.
This is an easy and great recipe. My family loved it. Soaking the shrimp in butter made it better. I actually added a little bit of garlic powder to the butter, we love garlic! Thanks!!!
I came up with a very similar recipe to this on my own and I make it at least once a month - whenever I can get shrimp on sale. I use pre-cooked frozen baby shrimp, though, which makes preparation easier. Also, try red bell pepper instead of green for a slightly different flavor. Sometimes I add chopped roma tomatoes or sundried tomatoes, or frozen peas and shredded carrots. It turns out different, but delicious, every time. And people at work always think my leftovers look better than their lunch!
This was fantastic. I made a very quick and easy version. I used precooked shrimp and refrigerated linguine. I also took frozen green pepper, red pepper and onion mix and threw it into my mini chopper. Oh and I only used a 1/4 cup of butter and it was more than enough.
While I did make some changes, I think is a great recipe. I halved it just because I was the only one eating dinner tonight. I also cut the butter waayyy down to about 3 1/2 Tbs. and it was plenty. I really like the idea of marinating the shrimp in the butter though, I just couldn't bring myself to use that much. I also omitted the onions and green pepper, but added a half pound of mushrooms that I sauteed in a bit of olive oil first. After sauteeing the mushrooms, I added the shrimp and alfredo sauce to the pan and let that all simmer together while the pasta cooked. I also threw in some dried parsley. Finally, I'm sorry but I just could not bring myself to put cumin in this. I just didn't think it would fit my tastes. Thanks :)
mmm mmmm mmm delicious!
i thought the recipe and dish were great, we embellished just a bit when we doubled it to handle the table-load and instead of doubling shrimp we added two lbs of bay scallops, it was very well received. Our next alteration will include broccoli and mushrooms. Thank u for a great dish. It was easy and great just as presented....jeff n robin in alabama
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Alfredo Pasta
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 378
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