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Shrimp & Linguine Alfredo Recipe

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This recipe for Shrimp & Linguine Alfredo is from Lindamood Ranch Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Alfredo Sauce
3 Tablespoons olive oil
3 Tablespoons all-purpose flour
2 cups half and half
½ teaspoon each salt and freshly ground pepper
¼ teaspoon ground nutmeg
¾ cup grated Parmesan cheese

1 pound uncooked linguine pasta
1 bag (9 to 10 oz) baby spinach
1 bag (12 oz) frozen peeled and cleaned raw extra-large shrimp, thawed
1 tablespoon minced garlic
1 pint grape tomatoes
Directions:
Directions:
Bring a large pot of light salted water to a boil. Meanwhile make Alfredo sauce; Melt olive oil spread in a 2-quiart saucepan over medium heat. Whisk in four to blend. Add half & half, salt, pepper and nutmeg. Cook, whisking constantly, 5 minutes or until simmering and slightly thickened. Remove from heat; whisk in cheese until well blended. Cover to keep Drain pasta and spinach and return to pot. Add sauce, shrimp and tomatoes. Toss to mix and coatwarm.
Stir pasta into the boiling water. Boil 6 minutes or until almost firm-tender. Stir in spinach; cook 1 minutes.
While pasta cooks, put 2 Tablespoon water, the shrimp and garlic in a large nonstick skillet. Saute over medium-high heat 2 to 3 minutes or until tomatoes; saute 2 minutes or until tomatoes just begin to split and shrimp are opaque at centers. Remove from heat Drain pasta and spinach and return to pot. Add sauce, shrimp and tomatoes. Toss to mix and coat
Personal Notes:
Personal Notes:
I think this is like Olive Garden

 

 

 

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