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Tuesday, November 10, 2015

Easy Peasy and Cheesy

I am not sure why anyone would purchase Alfredo sauce in a jar, when it is so easy to make it from scratch.   Not only is it easy, but it is versatile too.   It is delicious over pasta and can be used for a sauce over vegetables, chicken, steak or shrimp.  

I have used this Alfredo Sauce recipe to top breaded chicken,  baked chicken thighs, chicken stuffed shells, and all kinds of vegetables. However in this recipe I combined pasta, shrimp, tomatoes and spinach for a quick dinner.

I hope you enjoy it!

Shrimp Alfredo with Tomatoes and Spinach

1 bag pre-cooked frozen shrimp, 30 count, defrosted and tails removed
1/2 cup onion, diced
1 small clove garlic, minced
2 tbsp. olive oil or butter
Pinch of red pepper flakes
1 lb. fresh spinach, washed and dried with stems removed
1 pint cherry tomatoes, cut in half
1 1/2 cups heavy whipping cream
1/2 cup Asiago cheese, grated (can use parmesan)
inch of red pepper flakes
salt and pepper to taste
1/2 lb. thin spaghetti or fettuccine

Bring small pot of water to boil. Add fair amount of salt to boiling water. Add pasta and cook until aldente.

While waiting for pasta to cook: In large sauté pan drizzle oil. Over med high heat, sauté onion and garlic. Salt and pepper to taste. Add pinch of red pepper flakes. Once onions are translucent, add spinach leaves and tomatoes. Add the whipping cream and grated cheese. Reduce to simmer and add cooked pasta. Cook approximately 10 minutes and then stir in shrimp. Continue cooking just a few minutes, until shrimp are heated through. Do not over cook, as the shrimp will get chewy. You can add more or less cream to suite your taste.

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From the bottom of my heart..............