Shrimp Alfredo
Uncle Larry Roussel - larryjroussel@msn.com ABC26 News

12:00 a.m. CDT, November 5, 2010
Ingredients

1 pound of #3 (thin) spaghetti or 1 pound of your favorite pasta

1 stick of unsalted butter

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1/8 cup of olive oil

2 pounds shrimp (peeled)

1 level tablespoon of Lemoine’s Seasoning or your favorite Cajun/Creole Seasoning

1 level teaspoon salt

1 cup of diced onions

1 cup of diced bell peppers (blend in various colors of diced bell peppers)

1 (16 oz) jar of Bertolli Alfredo sauce

1 tablespoon of dried or fresh parsley flakes

 

Directions

1. According to spaghetti packet instructions, boil 1 pound of number 3 spaghetti. Then, pour the cooked spaghetti into a colander to remove water. Now, place the spaghetti filled colander on top of the empty pot to allow remaining water to drain.

2. While you are bringing the water to a boil, melt 1 stick of butter in a skillet over medium heat. Add the olive oil at the same time.

3. Now turn the heat to high and add the shrimp, onion and Cajun/Creole seasoning to the melted butter and sauté for 10 minutes.

4. Now, add the diced bell pepper, and continue to sauté until most of the juices evaporate. (This step will take about 10 minutes.) Stir continuously.

5. Add the Alfredo sauce and parsley flakes, continue stirring until your sauce reaches a boiling point. Turn off the burner.

6. Meanwhile, pour out any water that accumulated in the (pasta) pot, then, pour the pasta back into the pot.

7. Now, transfer all of the shrimp and sauce from the skillet into the pasta pot. Stir well to blend all of the ingredients.