Cooking to Live or Living to Cook: Shrimp Alfredo Pasta

With Lenten season comes the joy of seafood every Friday. Boiled crawfish, fired fish, raw oysters and shrimp. What will we indulge in this Friday? Kyle Blanchard won the Black Iron Pot Cook-Off this year at Galvez Hardware and Outdoor Cooking. I called and he sent me the winning recipe. I was told the recipe comes from his dad. This one beat’em all.

25 minutes

Prep 5 minutes

Cook 35 minutes

You can also add your choice of meat (chicken, shrimp or even crab).

Ingredients (servings 4-6)

3 tbsp sweet butter

2 tbsp olive oil

2 garlic cloves, minced

2 cups heavy cream

1⁄4 tsp white pepper

1⁄2 cup grated parmesan cheese

3⁄4 cup mozzarella cheese

1 (12 ounce) box angel hair pasta

2 pounds of fresh Shrimp

Diced onions 1/2 onion

Diced Bell peppers

Sun dried tomatoes

Directions

Melt butter in medium saucepan with olive oil over medium/low heat. Add the garlic, cream, white pepper and bring mixture to a simmer.   Stir often.   Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY. While the sauce cooks, boil noodles for 3-5 minutes.

After cooking Alfredo sauce take another pan to cook shrimp (Seasoned with Blanchard's Blend Cajun Seasoning), onions, bell peppers, in butter and minced garlic.   Cook until shrimp is cooked and pink and onions are clear about 5 to 10 minutes.   Add alfredo sauce and cook for about 2-3 minutes then add sun dried tomatoes. .Should be ready to pour shrimp / alfredo sauce over angel hair pasta. Place pasta on serving plates and spoon sauce over pasta.