Shrimp Alfredo Pasta

Restaurant quality dinner made in less time than it takes to go out and get a table.

I think we’re all guilty at one time or another of saying I don’t want to take the time to cook, but frankly if we’re being honest it’s never faster to go to a restaurant.  You have to wait to be seated (0-45 minutes), wait for your server(5 minutes), then have drinks delivered and your order taken (5 minutes) then wait for your food to be cooked (another 20?)  And that’s not even counting the drive there and back!

This entire dish took 30 minutes, only because I was waiting for the water to boil for the pasta.  The recipe is my version of dish served at a local Italian restaurant.  You’ll notice that I have this marked as frugal.  While shrimp is not generally considered frugal, this dish cost me less than $10 to make and feeds 4 -6 people.  That in and of itself makes for a frugal meal, then add that I would have paid more than $10 just for one serving in a restaurant easily and that makes it very frugal!

 Ingredients:

• 1/2 lb of dry pasta (bow ties, rotini or penne)
• 1 lb of raw shrimp, peeled and deveined
• 1/2 lb bacon, diced
• 1/2 cup diced onion
• 4-5 mushrooms, sliced
• 1-2 cloves garlic, crushed and minced
• 1 jar prepared Alfredo sauce
• 1/2 cup white wine, chicken stock, milk or water
• 2 tsp crumbled bleu cheese or 2 tbsp quality bleu cheese dressing (optional)
• 1/2 cup frozen peas
• 1 Roma tomato, de-seeded & diced
• Grated Parmesan cheese
• Fresh parsley

Directions:

Put salted water on to boil for pasta (cook according to package directions and drain when finished).

In a large skillet over med-high heat start cooking the bacon, stirring frequently to separate.

When the bacon only has a few minutes more to go, add the garlic, onion, mushrooms and shrimp.  Stir frequently.

When the shrimp have completely changed color, add the jar of alfredo sauce.  Put the wine/stock in the empty jar, put the lid back on and give a good shake to get the leftover sauce off the sides and pour into the pan with sauce and shrimp/bacon mixture.  Add the bleu cheese if desired.  Stir well and simmer for 7-10 minutes.

Add the frozen peas and cook one minute more.  You just want them to heat through and not cook so they’ll retain flavor and texture.

Add the cooked pasta and mix together with shrimp/bacon/sauce mixture.

Before serving, top with fresh grated parmesan cheese, diced tomatoes and minced parsley.

These are the tomato plants that are growing from the seeds I collected from only 2 tomatoes while cooking. I can’t wait!

Serve with a crusty bread or garlic bread and a tossed salad if desired.  Enjoy!

{{{hugs}}}
Maggie