Recipe Background
Scurry along chicken Alfredo, Shrimp Alfredo is swimming on up to take your place! And rightfully so! Mix up your favorite pasta a bit by adding fresh, new protein! These plump and pink shrimp wading in a sea of creamy and cheesy bowtie pasta might just be your new preferred way to get your pasta fix. This dish is simple and only takes a few moments to bring you a wave of deliciousness! Go ahead, jump on board! Shrimp Alfredo truly is worth the change!
Scurry along chicken Alfredo, Shrimp Alfredo is swimming on up to take your place! And rightfully so! Mix up your favorite pasta a bit by adding fresh, new protein! These plump and pink shrimp wading in a sea of creamy and cheesy bowtie pasta might just be your new preferred way to get your pasta fix. This dish is simple and only takes a few moments to bring you a wave of deliciousness! Go ahead, jump on board! Shrimp Alfredo truly is worth the change!
Ingredients
- 3 cups bowtie pasta uncooked
- 2 cups frozen peas
- 1 pound medium shrimp peeled and deveined, cooked, tails removed
- 1 (15-ounce) jar Alfredo sauce
- 1/4 cup parmesan cheese shredded
Directions
- In a Dutch oven, cook the pasta to al dente according to the package directions.
- Add the peas to the pasta during the last 3 minutes of cooking.
- Drain the pasta mixture and return it to the pan.
- Stir the shrimp and the sauce into the pasta mixture and cook over medium heat, stirring occasionally, until it is heated through.
- Sprinkle the shrimp Alfredo with the cheese.
- Serve.
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