Sunday, April 30, 2017

Shrimp Mushroom Spinach Alfredo



This recipe is for those who like Alfredo but don't want too much Garlic
I have a few recipes for different Alfredo because, well I love Alfredo and I like it
different ways, so I share when I make a new one or an old recipe that I think you'll
like.

serves 4
what you need:
8 ounces pasta
1/4 cup butter
2 tablespoons extra-virgin olive oil
1 onion, diced
1 clove garlic, minced
1/2 pound portobello mushrooms, diced
1-2 pound medium shrimp, peeled and deveined
1 pint half and half or cream

1 cup milk
1/2 cup grated Romano Parmigiano cheese

1 cup fresh spinach
Salt and pepper to taste
1/4 cup chopped basil

How to make it:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt butter together with the olive oil in a saucepan over medium heat. Stir in onion, and cook until softened and translucent, about 2 minutes. Stir in garlic, and mushroom; cook over medium-high heat until soft, about 2 minutes more.
Next Stir in the shrimp, and cook until firm and pink, then pour in half and half or cream, and milk Romano cheese, and spinach bring to a simmer stirring constantly until thickened, about 5 minutes. Season with, salt, and pepper to taste. Stir drained pasta into the sauce, and serve sprinkled with chopped basil

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