The Yankee Chef: Briny delight - Spaghetti-Shrimp Alfredo

I purchased a couple of pounds of Alaskan King Crab legs a while back and thoroughly enjoyed them just dipped in butter, I left two legs uneaten and refrigerated them. Two days later, I really wanted crab again but in a different culinary theme. Something quick and filling. One of my favorite dishes is Alfredo so why not combine the two. Well needless to say, I didn't even want to take the time to take a picture of it, I enjoyed every morsel with no bread left over, it being used to sop up Alfredo sauce(since I can't lick my bowls anymore).

Well to make a long story short, the following week, spending even more money on seafood, I purchased a pound of shrimp and relived my night of briny delight. And this is what I made. If you enjoy it half as much as I did, you are in for a hearty, satisfying meal.

Spaghetti-Shrimp Alfredo

Yeah, yeah. I am going to hear about the purists who think fettuccine would be the only pasta in an Alfredo. But I tell everyone to use their imagination, and I am no different. Believe it or not, this is the only way I was able to get my 12-year-old to try it. He didn't even mind eating shrimp for the first time, but serve him any pasta other than spaghetti and he has a fit. So with my son in mind, this really is a great meal regardless of the pasta used.

1 lb. large shrimp, shelled and deveined 1/4 c. minced green onion 1/2 sm. jar roasted red bell peppers, drained 2 t. minced garlic in oil 1/4 c. butter or margarine 1/2 lb. spaghetti, cooked al dente 4 egg yolks 1 c. half-and-half 1/2 c. grated Parmesan cheese 2 t. minced fresh or dried parsley

In a large skillet, cook the shrimp, green onions, roasted red bell peppers and garlic in the butter over medium heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque. Reduce heat to medium-low and stir in the spaghetti.

In a bowl, beat together the yolks, half and half and the Parmesan. Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn't curdle, about 3-4 minutes, do not let sauce boil! Stir in salt and pepper to taste, topping with parsley.

The Yankee Chef ..........It's Just That Simple!


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