Shrimp Alfredo With Peas
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Serves/Makes: 8
Ready in: < 30 minutes
- 1 pound fettuccine pasta
- 1 package (10 ounce size) frozen petite peas, thawed
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 pound peeled and cooked medium-size shrimp
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken or vegetable broth
- 1 teaspoon salt, or to taste
- 1/8 teaspoon white pepper
- 1 cup milk
- 1 cup shredded Gruyere cheese
Cook pasta according to package directions. Add peas to the cooking water for last 2 minutes of cooking time. Drain and return pasta and peas to cooking pot. Meanwhile, heat the oil in a large skillet over medium heat. Add garlic and saute for 2 minutes. Stir in shrimp, cook for 2 additional minutes, or until heated through. Set aside and keep warm. Melt butter in a medium saucepan over medium heat. Whisk in flour. Slowly whisk in the broth and add salt and pepper. Whisk in the milk. Bring mixture to a simmer, then reduce heat. Add the Gruyere and stir until melted and sauce is smooth. Add the shrimp mixture to the pasta pot. Pour the sauce over all and toss to coat. Serve immediately.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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