Tasty Shrimp Garlic Skillet
This supper quick and indulgent late night dinner takes a slight left turn from the standard Fettuccine Alfredo. Red peppers and paprika transform it to spectacular!
Ingredients
12 ounces fettuccine
3 tablespoons unsalted butter
3 cloves garlic thinly sliced
One 12-ounce jar roasted peppers, drained and sliced in 1/2 inch thick stripes
1 teaspoon sweet or smoked paprika
2 cups heavy cream
1 pound medium and deveined shrimp, tails removed
1 1/2 cups grated parmesan
1 tablespoon fresh flat-leaf parsley, chopped
Instructions
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Drain and set aside.
2. Melt the butter in a large skillet over medium heat. Stir in the garlic red peppers and paprika and cook, stirring occasionally, until the peppers are heated through, and the butter is fragrant and vibrant red, about 2 minutes. Add the cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes,
3. Add the shrimp and cook until they are firm and cooked through, for about 5 minutes. Add the cooked pasta, parmasean and 1 teaspoon salt, toss until well coated. Sprinkle with parsley.
Quick Note: "Don't worry if it seems like too much sauce. Once everything is tossed together, the sauce will cling to the pasta and thicken before your eyes."
See you at my next Brunch time all my "Honeypies"
Sincerely Ms. Shay
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