Tuesday, August 16, 2011

Shrimp and Vegetable Alfredo (A lighter and Healthier version)

Shrimp and Vegetable Alfredo (A lighter and Healthier version)

You’ll need:

1 pound peeled, deveined raw Shrimp (medium sized, with tail removed)

2 cups heavy cream

2 cups pasta water (retain from cooking your pasta)

1 pound uncooked pasta

Salt & pepper

6-7 fresh sweet Basil leaves-julienned

4 cloves fresh Garlic-chopped

½ a yellow sweet Onion-diced

1 pound fresh mushrooms-sliced

2 cups fresh baby spinach

½ cup fresh grated Parmesan cheese

Nature’s seasoning to taste

About ¼ cup Olive oil

Cook your pasta-according to directions on the box, but shorten cooking by 2 minutes. Retain water for later use. Chop onions, garlic and basil. Cook in olive oil until golden brown. Add mushrooms, mix once and then let them sit for about 2 minutes at a time, so that they caramelize on the bottom. Add shrimp. Sauté for about 3 minutes. Add 2 cups hot pasta water. Add heavy cream, cheese, and salt and pepper. Bring to barely a boil. Turn off heat, and add pasta. Toss, and add spinach. I like a couple dashes of Italian seasoning, and a bit of Nature’s seasoning, which is a combination of Onion salt, pepper, garlic salt, and seasonings.

Serve immediately.

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