Sal & Judy’s Shrimp Alfredo
Difficulty: Medium
Calories
700
kcalTotal time
50
minutesCreamy, delicious and a family pleaser! It’s perfect for the warmer months as well because it involves very little time over the hot stove but is hearty enough for the biggest appetites. Substitute chicken to make a chicken fettuccine Alfredo.
Pro tip: Rinse your shrimp well in a colander before cooking so you don’t get a “fishy” taste in your sauce.
Ingredients
1 Jar Original Alfredo Sauce
3/4 tsp. Creole Seasoning
1/4-1/2 cup Pasta Water (depending on how thick you like your sauce)
1 dozen large shrimp (peeled, leave tail on)
2 tbsp. Extra Virgin Olive Oil (divided)
1 cup Green onions chopped
1 tsp. Lemon Juice
1 lb. Garofalo #73 Pasta
Directions
- ESTIMATED TIME: 10:00 MIN – Boil Pasta, strain (save pasta water), put in large bowl, add 1 tablespoon extra virgin olive oil.
- ESTIMATED TIME: 5:00 MIN – Season 1 side of shrimp with 1/4 teaspoon Sal & Judy’s Creole seasoning, 1/2 teaspoon lemon juice, flip and repeat.
- ESTIMATED TIME: 20:00 MIN – Heat 1 Tablespoon of Extra Virgin Olive Oil, place shrimp in large saute pan with sides. Cook on medium to high heat until both sides of shrimp are pink (be careful not to overcook, only flip once.)
- ESTIMATED TIME: 15:00 MIN – Remove Shrimp from pan. Add green onions, cook on medium heat for 5 minutes, add Sal & Judy’s Original Alfredo Sauce, pasta water, cook for 5 minutes on low. Add cooked shrimp, cook additional 5 minutes on low. Remove from heat, add to cooked pasta and mix.
Notes
- sodium 900 | protein 29 | calories 700kcal | cholesterol 160 | sugar 5 | unsaturated fat 12 | trans fat 0 | carbohydrates 89 | fiber 4
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