Shrimp Alfredo over Pasta


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This is a great weekday meal because it cooks up fast and tastes great too! It's the perfect dish to cook for that special someone.

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  • 1 lb. large shrimp
  • 1 medium shallot, finely chopped
  • 3 lg. garlic cloves, chopped
  • 3 Tbs. flat leaf parsley, chopped
  • 3 Tbs. olive oil
  • 3 Tbs. flour
  • 1 pt. half & half or milk
  • 1/2 lb. angel hair pasta
  • 1/2 C. grated Romano or Parmesan cheese
  • salt and pepper to taste

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First thing you want to do is start up your pasta water because this dish cooks up pretty fast, get that boiling, salt the water.In a saucepan, heat the olive oil, add shallots, garlic, parsley, salt and pepper. Cook only long enough for the shallots to become tender. dd shrimp, stir until they just begin to turn pink, remove from pan and set aside leaving remaining oil in the pan, you can add an extra Tbs. if you need to. At this point you'll want to drop your pasta, cooking it al dente and drain well when done. Add the flour and stir making sure to get out any lumps. Cook 1-2 minutes, be sure your heat is not too high, (you don't want to cook the flour too long it will turn brown). Add half and half or milk. Turn up heat enough to bring to a low boil and add the cheese, stir together well.Bring to a full boil and then to a simmer, sauce will thicken. Keep a close eye on the pan, if you feel it is too thick for your taste, add a little more milk. Drop the shrimp back into the saucepan and let cook 2-3 minutes longer. When your pasta is well drained, return to pasta pot and add a little bit of the sauce to it and mix just enough to give a light coating over the pasta. Place a good size serving in a plate and pour a ladle of the shrimp alfredo sauce over the top. Sprinkle a bit more cheese over the pasta.You can add a little garnish of parsley on top if like.  

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