It was my husband’s birthday this past weekend. Instead of going to a restaurant, he wanted me to make his favorite meal, Shrimp Alfredo, and to bake a chocolate cake together. This is a delicious recipe that I’ve been using for years, but I often change the vegetable around, so feel free to take out what you dislike and replace with your favorite vegetable. I was at the farmers market last weekend and picked up the zucchini and pepper, but in the past I’ve switched it up with mushroom, cauliflower, and spinach. You can also use other types of pasta. I had half a box of mostaccioli on hand, but you can also use penne, rotini, fettuccine, etc. Great side pairings include cheesy or garlic bread, guacamole bruschetta, and of course… chocolate cake 🙂 Hope you enjoy this recipe!
(Approximately 4 servings)
|10||ounces pasta (about half a box)|
|2||cloves garlic, minced|
|1/2||red bell pepper, sliced|
|1||lb zucchini, sliced|
|1||lb shrimp, peeled and deveined|
|1/2||jar Alfredo sauce (7.5oz), up to 1 jar if you prefer it creamier|
|1/2||cup heavy whipping cream|
|1/2||cup grated Romano cheese|
|cayenne pepper, salt and pepper|
- Bring a large pot of salted water to a boil. Follow the cooking instruction on the box and drain when finished.
- While pasta is cooking, melt butter together in a large pan or pot. Stir in onion and cook for 2 minutes. Stir in garlic, red pepper, and zucchini for another 2 minutes. Stir in shrimp and cook until it is firm and pink.
- Pour in Alfredo sauce, Romano cheese, and cream. Bring it to a simmer stirring constantly until thickened.
- Stir drained pasta into the sauce. Season with cayenne, salt, and pepper; add until you’re happy with the taste.
Hope you give this recipe a try! Please follow “ditchtheheels” on Instagram, Pinterest, Twitter, and BlogLoving’!