Dougs Garlic Shrimp Alfredo Recipes

DOUG'S GARLIC SHRIMP ALFREDO

Doug's Garlic Shrimp Alfredo image

A twist on the traditional shrimp Alfredo with a great tangy kick! You can also sneak some veggies into this if you have a picky eater at home! Serve with Parmesan cheese if desired.

Provided by cjdj1215

Categories Main Dish Recipes Pasta Spaghetti Recipes

Time 57m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup butter
1 pint half-and-half
½ cup 2% milk
2 (1.6 oz) packages dry Alfredo sauce mix
2 (3 ounce) packages sun-dried tomatoes, chopped
1 (6 ounce) package mushrooms, chopped
1 tablespoon minced garlic
1 tablespoon ground black pepper
½ (16 ounce) box fettuccine
1 pound raw shrimp, peeled and deveined
2 tablespoons lime juice, or to taste
1 tablespoon chopped fresh parsley

Steps:

Melt butter in a saucepan over medium heat. Whisk in half-and-half, milk, and Alfredo sauce mix. Bring to a boil, stirring occasionally. Reduce heat to low; stir in sun-dried tomatoes, mushrooms, and garlic. Cook and stir until flavors combine, about 10 minutes. Cover and keep warm.
Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine until tender yet firm to the bite, about 8 minutes. Drain.
Preheat grill for medium heat and lightly oil the grate.
Toss shrimp with lime juice in a large bowl. Cook on the hot grill until shrimp turn pink and start to blacken, 4 to 5 minutes.
Combine sauce, fettuccine, and shrimp in a large bowl; mix well. Garnish with parsley.

Nutrition Facts : Calories 810.5 calories, Carbohydrate 86.9 g, Cholesterol 265.3 mg, Fat 36 g, Fiber 8.1 g, Protein 42.3 g, SaturatedFat 20.8 g, Sodium 2337.9 mg, Sugar 20.4 g

ZESTY SHRIMP ALFREDO PIZZA

Zesty Shrimp Alfredo Pizza image

I was amazed how easy it was to make a terrific Alfredo sauce, simply by blending two-parts Hidden Valley Original Ranch Dressing with one-part parmesan cheese and a dash of nutmeg! Presto! I suddenly had the ideal sauce for my Shrimp Alfredo pizza.

Provided by The Spice Guru

Categories Weeknight

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 refrigerated pizza dough (recommended, Safeway Select)
1 tablespoon olive oil, divided
1 small shallot, minced
1 tablespoon garlic, minced
1/2 lb raw shrimp, peeled and deveined with tails removed
1/2 teaspoon dried basil
1/2 cup Hidden Valley® Original Ranch® Dressing
1/4 cup powdered parmesan cheese
1/4 teaspoon ground nutmeg
12 spinach leaves, stems removed and chopped
3 basil leaves, snipped widthwise into ribbons
1 1/2 cups mozzarella cheese, shredded
1 tablespoon chives, snipped
red pepper flakes, to garnish (optional)

Steps:

NOTE: "Even the best pizza toppings are only as good as the crust. For best results, use a quality traditional fresh yeast deli dough such as Safeway Select, over the canned roll-out biscuit dough variety". (STEP 1): Remove pizza dough from refrigerator. Preheat oven to 425°F .
In a saucepan over medium heat, heat 1/2 tablespoon olive oil. Saute shallots until softened, about 3 minutes. Add garlic and saute for two additional minutes. Transfer shallot and garlic mixture into a small bowl. Return saucepan to medium heat. Add remaining 1/2 tablespoon olive oil to saucepan until heated. Add shrimp and dried basil (plus a pinch of salt and pepper if desired). Saute, stirring, until shrimp barely turns pink (about 2/3 cooked). Remove saucepan from heat.
In another small bowl for the Alfredo sauce, blend 1/2 cup Hidden Valley Original Ranch Dressing, 1/4 cup powdered parmesan cheese and 1/4 teaspoon ground nutmeg.
Spray a 14" pizza pan with non-stick cooking spray. Stretch and spread dough to desired form into prepared pan. Spoon the Alfredo sauce evenly over the dough, within a 1" perimeter from edge; Add shallot and garlic mixture evenly over the sauce. Sprinkle the chopped spinach leaves, then mozzarella cheese. Arrange shrimp over cheese, finishing with basil ribbons and snipped chives.
Bake for 13-15 minutes, or until crust is golden brown. Cut into slices and garnish if desired with a pinch of red pepper flakes. Serve and enjoy.

Nutrition Facts : Calories 254.5, Fat 20.5, SaturatedFat 6.4, Cholesterol 80.1, Sodium 689, Carbohydrate 4.1, Fiber 0.7, Sugar 0.9, Protein 13.9

GARLIC SHRIMP ALFREDO

Garlic Shrimp Alfredo image

My girlfriend and I found a wonderful deal for shrimp. 4.99 a pound for raw jumbo shrimp, already peeled, deveined, and tailless. These shrimp were beautiful so we bought a case and split them. I had several recipes but the first I wanted to try was an Alfredo sauce I came across. Be sure not to over cook your shrimp, cook them when they start to curl and turn pink. Overcooking will make them tough. They will continue to cook in the pan even when you turn it off and when you pour the hot sauce on it. This made tons of leftovers and I only used half of one bag of shrimp. Start the water to boil for the noodles first, then begin the shrimp. While the shrimp is cooking make the sauce. It should be done at about the same time. I used a mix of thick spaghetti and fettuccine noodles since I had just enough left over in each box to make this dish. Any noodle will do.

Provided by JenBlacker

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb shrimp, any size, peeled, deveined, and tailless
1 -2 tablespoon of butter for shrimp
garlic powder, per your taste
1/2 cup butter
2 garlic cloves, minced
16 ounces heavy cream
1/2 teaspoon white pepper
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese

Steps:

In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside.
In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,.
about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add.
Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is.
thickened add mozzarella cheese and stir until melted. Serve.
Yield: 2 1/2 cups sauce.

Nutrition Facts : Calories 850.3, Fat 76.7, SaturatedFat 47.3, Cholesterol 479.7, Sodium 793.4, Carbohydrate 5, Fiber 0.1, Sugar 0.5, Protein 36.7

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