Creamy Garlic Shrimp Alfredo Pasta Recipes

Steps:

• Cook pasta as directed on package omitting salt and adding broccoli to the boiling water for the last 2 min.
• Meanwhile, cook and stir garlic in hot oil in large nonstick skillet on medium-high heat 5 min. or until lightly browned. Remove from heat; transfer garlic to blender, reserving oil in skillet. Blend garlic with milk, cream cheese and seasonings in blender until smooth.
• Cook shrimp in reserved oil on medium heat 3 to 4 min. or until pink, stirring occasionally. Add cream cheese mixture; cook and stir 4 to 5 min. or until heated through.
• Drain pasta mixture; place in large bowl. Add shrimp mixture, Parmesan and mozzarella; mix lightly.

Steps:

• In a pan, melt 1-2 tablespoons of butter. Add the shrimp and liberally sprinkle garlic powder on them. Stir occasionally until cooked. Set aside.
• In a small sauce pan, melt butter. Add garlic and let simmer until garlic is soft,.
• about 2 minutes. Add heavy cream, and pepper, simmer for 8-10 minutes. Add.
• Parmesan cheese and let simmer for 5-8 minutes longer. When sauce is.
• thickened add mozzarella cheese and stir until melted. Serve.
• Yield: 2 1/2 cups sauce.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions for al dente. Drain and set aside.
• Meanwhile, 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.
• Add the shrimp and cook until they are firm and cooked through, about 5 minutes. Add the cooked pasta, Parmesan and 1 teaspoon salt and toss until well coated (see Cook's Note). Sprinkle with parsley.

Steps:

• In a medium size skillet, melt the butter over medium heat. Add the garlic and cook until aromatic, (about 2 minutes), stirring constantly, and taking care not to let the garlic burn.
• Sprinkle in the flour and whisk for about 1 to 2 minutes, just to get the flour a little heat and mix with the butter and garlic. Slowly whisk in the milk and cream cheese, whisking until the mixture is smooth. It will look curdled at first, but continue whisking for 2-3 minutes, it will come together to form a smooth, creamy sauce. Stir in the Parmesan cheese, salt, pepper and parsley. Stir until the cheese is melted and the sauce is the desired consistency. (Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce). Set aside and keep warm.
• In a large size Dutch oven or large size sauce pan, over high heat, bring 6 to 8 cups of water to a boil, add a dash of salt and about a tablespoon of oil to the water. Once the water is a consistent rolling boil, add your pasta and reduce heat to medium. Boil pasta until al dente, (about 8 to 12 minutes), stirring occasionally to keep the pasta from sticking together.
• In a medium size skillet, add 2 tablespoons butter over medium-high heat, add shrimp and scallops and salt, sauté until shrimp turn an orange color, now, quickly and gently fold in the broccoli and crabmeat.
• Add the Alfredo sauce to the Al dente pasta, toss well to coat the pasta in sauce and then gently fold in the seafood mixture. Serve hot.
• Makes 4 to 6 servings of pasta and sauce.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in Large Skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink, adding garlic for the last minute. Remove shrimp from skillet with slotted spoon, reserving liquid in skillet; set shrimp aside. Add cream cheese and broth to reserved liquid in skillet; cook 3 to 5 min or until cream cheese is completely melted and mixture is well blended, stirring frequently. Stir in shrimp and 3 Tbsp. Parmesan.
• Drain pasta. Add to shrimp mixture; mix lightly. Sprinkle with remaining Parmesan and parsley.