Shrimp Broccoli Alfredo
It has been SO long since the last time I posted and I am SO sorry.
I hope that you missed me, because I totally missed you.
I caught this crazy virus that took me out for almost three weeks.
It was like half mono, half pneumonia, half bubonic plague.
Granted I’m not super great at math, but it was miserable.
Like, seriously. All of my neighbors thought I was dead. I didn’t post on social media, or here on the blog, and my car didn’t move.
It’s kind of good to know that I’m surrounded by people that would totally notice if I was rotting away in my own home.
But I’m not, and I’m back, and I’ve got an awesome recipe for you.
I’m sad that I don’t even have any good stories for you since I’ve basically just been on my death bed, but at least I have an amazing recipe for you.
The great thing about seafood dishes, besides the fact that they are seafood dishes is that dinner gets on the table really fast.
This dish only takes about 20 minutes to whip together, so it’s perfect for those super busy days when even thinking about walking into the kitchen makes you want to rip your hair out.
This way, your only in the kitchen for 20 minutes so your hair won’t suffer as badly as it normally would otherwise.
Or you could just cut out the middle man and have your toddler rip your hair out because we all know that’s what’s happening anyway.
At least at my house it is.
Toddlers… ya gotta love ’em.
Shrimp Broccoli Alfredo
This simple dish comes together in a snap for an easy weeknight meal. The sauce is so rich it should have a trophy wife!
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1 package fettuccine
1 pound uncooked medium shrimp, peeled and deveined
3 garlic cloves, minced
1/2 cup butter, cubed
1 (8 oz.) package cream cheese, cubed
1 cup whole milk
1/2 cup shredded Parmesan cheese, plus a little extra for garnish
1 head fresh broccoli, cut into florets
1/2 teaspoon salt, pepper to taste
Cook fettuccine according to package directions.
Meanwhile, in a large skillet, saute shrimp and garlic in butter until shrimp turns pink. Remove shrimp with a slotted spoon and keep warm.
In the same skillet, combine the cream cheese, milk and Parmesan cheese. Continually stir until cheeses are melted and the mixture is smooth. Turn heat to low and keep warm, stirring occasionally to avoid overcooking.
In a large saucepan bring water to a boil. Add salt and broccoli florets and cook until the broccoli is bright green and still crisp, about 4 to 5 minutes. Drain. Stir the broccoli, cooked shrimp, salt and pepper into cheese sauce and cook until heated through. Drain fettuccine and top with shrimp mixture. Sprinkle with extra Parmesan cheese.
By Taste of Home Magazine
My Mom Taught Me To Play With my food http://playzwithfood.com/
DUDE. This sauce is so FILTHY RICH it should have a trophy wife.