My Shrimp Alfredo Recipe

I couldn't find just one recipe that appealed to me, so I grabbed ingredients from a few, and added some of my own. It was so delicious, I wanted to share! Many of the measurements below can be varied to taste, and ingredients omitted or substituted. Just be careful not to add too much flour.


SHRIMP ALFREDO

Pasta

1 tsp salt
1 Tbsp oil
1 lb pasta of your choice

Start boiling water for pasta. Add salt and oil to water. (At this point, start on your sauce.) Follow directions on box. Pour sauce over noodles**

Sauce

1 stick butter, unsalted
6 cloves garlic, minced
1/2 medium onion, minced
1.5 lbs shelled deveined shrimp, cooked
1 tsp dried parsley
5 Tbsp flour
1 pint half-n-half
8 oz parmesan cheese, grated
salt to taste

While water boils, melt butter in a large skillet over medium heat. Add onion and garlic. Cook about two minutes, until onion becomes translucent. Add shrimp and parsley, cooking just until heated. TURN OFF HEAT. Next, add one Tbsp of flour at a time, until mixture thickens a bit, but is still very moist. (If a lot of water cooks off your shrimp, you'll need more flour.) Slowly pour half-n-half into skillet while stirring. Heat over med-high heat until slightly thickened. TURN TO LOW HEAT, then mix in parmesan cheese until melted. The more cheese you add, and the longer you cook, the thicker the sauce will be. Add salt to taste.

**I return noodles to the pot and immediately combine with sauce so that my noodles don't have a chance to dry out. However, the shrimp tends to fall under the noodles. If you do this, make sure each bowl gets enough shrimp!