Shrimp and Vegetable Alfredo

I LOVE pasta, and I could easily eat it everyday, although fortunately for my waistline, I do not.   I love all kinds of sauces and toppings to go in and on my pasta too, although a warm and cream Alfredo is always one of my favorites.  Besides being so versatile, pasta dishes are very easy to make as well, and are perfect for just about any occasion.  This is one of those dishes that you can make it with whatever you have on hand and it will turn out delicious.  This dish is delicious with chicken, shrimp, sausage, any combination thereof, or just with vegetables to make it vegetarian.  Make it how you like it.

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As I have said many times, we always have a wide variety of vegetables in the fridge, so I mix and match vegetables all the time.  Today, I used carrots, red bell peppers, broccoli and mushrooms, and of course, garlic.  Adding a lot of color and texture with your vegetables also adds a wide variety of nutrients as well.

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Once your vegetables are all cut, saute them in olive oil with the garlic until they are just soft, yet still have a little crunch left, for about 7 minutes or so.  Saute your heartier vegetables first, then add the more delicate vegetables towards the end.  Once they are cooked,  remove them and set them aside.

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Once the vegetables are done, add your meat and cook.  We had shrimp which does not take long to cook at all.  Cook the shrimp for about 2-3 minutes per side, or until it is a nice pink color.  Then remove and add to the vegetables.

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Spicy Alfredo Sauce 

1/2-3/4 cup dry white wine

2 cups, or more if needed, heavy whipping cream

1/2 cup white cheese of your choice, (today, I made it with jalapeno jack which added a little more pizzazz)

salt & pepper to taste

1 tsp red pepper flakes or to taste

1 tsp cayenne pepper or to taste

2-3 TBSP butter

 

After removing the vegetables and the shrimp, in the same pan, add the wine and cook until the liquid is mostly gone.  Make sure to scrape all the drippings into the wine.

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Add the cream and incorporate well.  Then add the cheese and the seasonings and mix in quickly.

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Once everything is well blended and the cheese is melted, add the cooked vegetables and shrimp (or meat of your choice).  Finish with the butter to make the dish rich and creamy, with a nice buttery sheen.  Serve over your favorite pasta and it is now ready to eat.  I would use a heartier pasta, like fettuccine or farfelle/bowties, since this is a heavy sauce.  I served it alongside my famous garlic-herb cheese bread and a glass or two of a cold chardonnay with hints of melon and apples.  Mangia!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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