Linda’s Shrimp Alfredo
(from aYlNlfdX’s recipe box)
Wow! This was great!! Took two recipes, combined, using what I liked of each and came up with this.
This makes about 3 servings, one man size and two lady size.
Source: Linda Coker (from RecipeThing user cokerlj)
Ingredients
- 1 pound cleaned shrimp
- Olive oil to cover bottom of skillet
- Salt and pepper to taste
- 2 cloves garlic minced
- 2 cups freshly sliced mushrooms (optional but so good)
- 2 cups heavy whipping cream
- 1/2 cup white wine
- 1/2 teaspoon Marjoram
- 1/2 teaspoon Oregano
- 1/2 teaspoon fresh basil
- 5 ounce wedge of Parmesan cheese finely grated
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- 12-16 ounces Fettuccini (can use Linguine)
- Extra Olive oil for Fettuccine
- Extra Parmesan for garnish (just save a little from what you grated)
- 2-3 Tablespoons Fresh chopped parsley to garnish top of each serving...this is nice but is not needed.
Directions
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NOTES: I add 1/2 cup wine when I am sauteing shrimp and mushrooms. I also added a dash of Marjoram and a dash of ground Oregano.
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Shell and devein shrimp. Heat olive oil in large skillet.
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Toss in Shrimp cooking. Add wine, mushrooms and minced garlic. Sauté on medium until most of juice is evaporated and mostly just olive oil remains.**
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Pour cream over shrimp. Add grated Parmesan stirring until well blended. Add Basil at this time. Your Shrimp should be done by this time so cover the sauce while you finish cooking the Fettuccini.
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**Fettuccine: While you are cooking out juices from shrimp, start your boiling, salted water for your fettuccine. Add some olive oil to keep it from sticking together.