• Shrimp Pasta in White Sauce

  Filed under Main Dishes - Seafood/Fish
  Apr 26
  
  One of my sisters sent me this recipe back in 2004 – I can’t believe I have only made it once before last night. Josh is a huge Fettuccine Alfredo lover. I seriously think that he would eat it weekly if I made it that often. I am usually a huge cheater with my Alfredo sauce, though. They sell these sauce packets at a nearby grocery store, and they taste so good when prepared that I usually use them. But after making this pasta last night, I realized that it is just as easy to make your own sauce. I don’t know why I don’t do it more often!!

  This recipe is extremely versatile. You can change the cheese – the recipe calls for Parmesan and I used Pecorino Romano. My sister’s original recipe calls for scallops, but I used shrimp, but it would also be delish with chicken, bacon or crab. Ohh, or even salmon would be great. (I have actually never prepared scallops before, so maybe I will try that next time!) The asparagus could also easily be substituted – broccoli, peas….the possibilities are endless! I used the evaporated milk instead of cream, and it did not compromise the flavor or texture at all. I did overcook my asparagus, though. I just got my steamer for Christmas, and don’t have the times down for different veggies, so I need to work on that. But this was yummy! Josh was extremely pleased – I got tons of compliments!!
  
  Shrimp Pasta in White Sauce

  1/2 c butter
  1 c sliced mushrooms
  1/4 onion, diced
  1 lb shrimp, peeled & deveined
  1/4 c flour
  1 c chicken broth
  1 c cream or evaporated milk
  1/2 c fresh Parmesan cheese
  dash of nutmeg
  1/4 t garlic powder
  3/4 c steamed asparagus, but on a diagonal in 1/2 in. pieces
  12 oz pasta noodles

  Boil water in a large saucepan. Add noodles and cook until al dente.

  In the meantime, melt 1/4 c butter in a medium saucepan over medium heat. Slowly cook the onions and then add mushrooms and cook until both are tender. Add shrimp and cook until shrimp have changed color and are cooked through.

  In another large saucepan, melt the other 1/4 c butter. Add flour and stir until combined. Cook and stir for about 2 minutes. Then stir in chicken broth, cream, and pepper to taste. Add garlic powder and nutmeg to taste as well. Stir in the Parmesan cheese. Simmer 5-10 minutes or until it thickens. Stir the mushroom-shrimp mixture and asparagus into the sauce and combine. Serve over hot pasta.
  

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  10 Comments

10 Responses to “Shrimp Pasta in White Sauce”

1. 

   Kristen said on April 26th, 2007 at 6:54 pm

   I’ve added this to my menu for next week. Delicious looking meal!

   [Reply]

2. 

   Lis said on April 26th, 2007 at 7:49 pm

   Looks SO GOOD! I’m an alfredo/seafood lover too.. and ALWAYS on the look out for easy and delicious alfredo recipes – thanks! =)

   As for the banana icecream.. I’m sure you could use the blender, although I’d go with thinly sliced bananas and smaller batches. Let me know how it turns out! =)
   xoxo

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3. 

   Tina said on April 27th, 2007 at 12:23 pm

   I’m adding this to my menu for the next week, too!!

   [Reply]

4. 

   Freya and Paul said on April 30th, 2007 at 3:33 pm

   Yum, yum! I might do something similar for supper tonight! Love the asparagi!

   [Reply]

5. 

   karlene said on July 2nd, 2008 at 11:09 pm

   Hi, I was browsing recipe blogs for shrimp recipes and came across this one. Wow,what a hit this was in my family. Like you, I was so surprised how easy and delicious the cream sauce was. I hope you don’t mind me adding this to my blog with a link to yours.

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6. 

   Wills Kitchen said on June 1st, 2009 at 9:13 pm

   Just wanted to let you know we fixed this tasy dish this past weekend and it was delicious. The wife is always looking for a shrimp dish and this one was so easy to fix.

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7. 

   Happycook said on November 12th, 2010 at 4:55 am

   I made this tonight…

   I am trying to learn to cook. And OMG! This was wonderful!

   My husband has been wanting a shrimp pasta with white sauce. And, you made it sound sooo easy!

   So, I made it for him & my MIL… they loved it! Extra kuddos for it not being from the jar… And she did ask! My hubby was, like "No, she made it from scratch…" SO THANKS!

   Very easy & fast.

   Thanks for sharing… I'll be making this one again for sure =)

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8. 

   janine said on May 22nd, 2011 at 4:09 am

   i tried it its nice.. but in my opinion the flour is too much it was really thick but its really delicious thanks for sharin it with us

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9. 

   Marty said on September 13th, 2011 at 2:54 pm

   On average, how many adults does this recipe serve?

   [Reply]

   

   Deborah Reply:
   September 14th, 2011 at 8:13 pm

   @Marty, it was so long ago that I made this, I don’t really know. But I’m guessing it is about 4 adult portions.

   [Reply]

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