Shrimp alfredo question

Two Peas is Closing
Click here to visit our final product sale. Click here to visit our FAQ page regarding the closing of Two Peas.

Posted 4/9/2014 by GoBucks319 in NSBR Board
 

GoBucks319
I PEA Scarlet and Gray!

PeaNut 262,367
May 2006
Posts: 10,724
Layouts: 8
Loc: Buckeye Nation

Posted: 4/9/2014 6:55:18 PM
I could have sworn I asked questions about this a month or so ago, but can't find it in my posts.

I made shrimp alfredo and it had been a long time since I did it. I remember using parm and asiago cheese since parm doesn't melt too well. It was fine the first time, but the sauce really solidified, making leftovers not so appealing. Did I use too much cheese?





2010: 110 pages
2009: 153 12x12 pages, 15 8.5x11 pages 14 6x6 pages, 50 cards
2008: 74 12x12 pages, 35 8.5x11 pages, 156 6x6 pages
2007 accomplished: 12x12--85 pages 8x8--20 pages 6x6--265 pages. 370 pages total


pheestand
Ancient Ancestor of Pea

PeaNut 6,487
September 2000
Posts: 5,895
Layouts: 16
Loc: Livonia, MI USA

Posted: 4/9/2014 7:12:06 PM

This is the recipe I use: (and don't have problems with leftovers)

Better than olive garden recipe

Ingredients:

16oz fettuccine noodles
1 pound scallops
1 pound small shrimp, deveined – shells & tails removed
1 stick butter
4 tablespoons olive oil
5 garlic cloves, minced
4 cups heavy cream
1/4 teaspoon black pepper
1.5 cups shredded Parmesan cheese
1 3/4 cups shredded Mozzarella cheese


Instructions:

Preheat a skillet on medium-high heat. Add 2 tablespoons olive oil and saute the scallops for about 6 minutes. Stir in the shrimp & cook for an additional 4-5 minutes, or until done. Remove from the pan & set aside.

Melt the butter in a large saucepan with the remaining 2 tablespoons of olive oil over medium heat. Add the garlic, cream, & pepper. Cook for about 5 minutes, whisking often.

Add the Parmesan cheese and cook the sauce on medium heat for 10-15 minutes, or until the sauce has thickened and is smooth. Make sure you give it a good whisk every couple of minutes!

Add the mozzarella cheese and stir until smooth, continuing to stir frequently.

While the sauce cooks, boil the fettuccine noodles according to package directions. Place the pasta on serving plates, and top with the Alfredo sauce and seafood OR just combine it all together in a large pot.

**This does make a little bit more sauce than you need. I did this on purpose because I like to put a little in a small bowl to dip my breadsticks in. My Olive Garden breadstick recipe is coming tomorrow!

Ms. GreenGenes
AncestralPea

PeaNut 140,500
April 2004
Posts: 4,365
Layouts: 44
Loc: Just this side of crazy!

Posted: 4/9/2014 7:12:36 PM
Easiest alfredo recipe I ever made, and it's kids' favorite recipe (we had it for dinner tonight, in fact!):

Melt together at a medium-low temp, stirring regularly:

1 stick butter (real butter)
2 cups (or 1 pint) of Heavy cream
2 tbsp. cream cheese (do NOT use fat free, as it makes this taste horrible)

When all that is melted, add 3/4 Cup parmesan cheese (or asiago) and garlic powder to taste. Simmer till you're ready to serve it.

I will sometimes cut back on the cream cheese and up the parmesan to 1 cup to make it a little thicker. It's a very easily adjusted recipe.

ETA that I'm glad this was brought back up, as I forgot:

Taste before you serve, as sometimes it needs salt and pepper, sometimes not. Depends on the quality of the cheese.


~ Tracey

GoBucks319
I PEA Scarlet and Gray!

PeaNut 262,367
May 2006
Posts: 10,724
Layouts: 8
Loc: Buckeye Nation

Posted: 4/9/2014 7:31:42 PM
thanks ladies! those both sound easy to me!





2010: 110 pages
2009: 153 12x12 pages, 15 8.5x11 pages 14 6x6 pages, 50 cards
2008: 74 12x12 pages, 35 8.5x11 pages, 156 6x6 pages
2007 accomplished: 12x12--85 pages 8x8--20 pages 6x6--265 pages. 370 pages total


KrazyKatLady
BucketHead

PeaNut 16,292
June 2001
Posts: 812
Layouts: 0
Loc: Georgia

Posted: 4/9/2014 10:46:13 PM
Sorry, I don't have anything to add but wanted to reply so I can find this again when I want to make an Alfredo sauce


Uploaded with iPhone client

lindywholoveskids
Ancient Ancestor of Pea

PeaNut 168,696
September 2004
Posts: 8,526
Layouts: 0
Loc: Northern California

Posted: 4/10/2014 12:20:12 AM
That picture looks delicious!
Wish I could find a low fat recipe- I can have shrimp!,

Bootspalmer
PeaAddict

PeaNut 598,310
December 2013
Posts: 1,167
Layouts: 0
Posted: 4/10/2014 12:33:34 AM
*I think* this is my most favourite food next to my dad's lasagne with ricotta cheese. Shrimp alfredo is like paradise in a bowl.

naby64
Made 5000, now what?

PeaNut 180,263
December 2004
Posts: 7,868
Layouts: 156
Loc: Arkansas

Posted: 4/10/2014 8:26:39 AM
I make Shrimp Alfredo for DD as her fave meal. I basically do what MsGreenGenes but I don't do the cream cheese. I just use the already shredded Parm cheese in the bag and don't normally have a problem. I also shred a clove of garlic into it. AND black pepper. It is a bit stiff in the container when I take it out for lunch the next day but after an easy zap in the microwave, it is just like the night before.



Renee
mom to 3 great kiddos - 21, 19, 16
GO HOGS!!!
GO RED WOLVES!!!

Renee's Musings



Regina Phalange
PeaFixture

PeaNut 369,340
March 2008
Posts: 3,335
Layouts: 0
Loc: Steeler Country!

Posted: 4/10/2014 10:28:36 AM
Its not that its too much cheese, its that cheese separates and that's why leftovers don't look so appealing.

Try this recipe:

4 T butter
1 8 oz brick reduced fat cream cheese, cold, cut into chunks
2 cloves garlic, minced or grated
1/2- 1 cup milk
3/4 cup grated fresh parmesan/romano/asiago (or a blend) cheese.

Melt butter over medium heat. Add garlic and saute until fragrant, about 1 minute. Add chunks of cream cheese and whisk until smooth. Add milk a little at a time until you get the right thickness. Sprinkle in cheese and whisk until cheese melts and blends smoothly. Salt and pepper to taste.

This sauce will not separate and makes great leftovers. I've even frozen it for later use.


**Julie**






"I've learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel." - Maya Angelou

Show/Hide Icons . Show/Hide Signatures
Hide
{{ title }}
{{ icon }}
{{ body }}
{{ footer }}