When I found the original recipe for Shrimp Alfredo on AllRecipes.com, I knew I wanted to make a few changes. Rather than using the sauce recipe there, I used my own that was much more rich and cheesy, just the way I like my alfredo sauce! I also decided to add spinach and roasted red bell pepper for more flavor and color. I also added more garlic since we’re big fans of garlic. I guess I really changed quite a bit from the original recipe but the main thing is the end product was pretty darn good…
recipe adapted from AllReecipes
1 1/2 cup milk
1 1/2 cup heavy cream
1/2 cup imported Parmesan cheese, grated
1/2 cup imported Romano cheese, grated
6 egg yolks from fresh jumbo eggs
Salt and black pepper to taste
1 pound cooked shrimp (21/30 size); peeled and deveined
8 cloves garlic, minced
1/2 cup frozen spinach, thawed
1/4 cup chopped roasted red bell pepper in oil, drained
Heat milk and cream in a heavy bottom saucepan until it begins to simmer. Turn off heat. Slowly whip in cheese, then remove from heat.
Place egg yolks in a separate bowl and slowly whip in a portion of the hot milk and cream mixture. Slowly add egg yolk mixture back into remaining cream mixture. Place back on very low heat and continually stir until simmering. Take sauce off heat so it thickens. (This will increase temperature of egg yolks, known as tempering). Season to taste with salt and black pepper; set aside and keep warm.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, saute shrimp and garlic in the butter for about one minute. Add the spinach and red bell pepper, sautéing until warmed through. Add the cooked pasta and ladle in the prepared alfredo to your tastes. Continue to warm over low heat until fully warmed through and serve hot.