How-my-child-learned-to-like-shrimp Alfredo

by Jessy Turner, One of our Owners

Directions

In a tall heavy-bottomed pan slowly melt the butter over medium heat. Add the cream and turn up to a medium-high heat to slowly bring to a boil. Stir often with a wire whisk.

While the butter and cream come up to temp, add the garlic and nutmeg - usually a few grates of the nutmeg should do it. If you don’t have whole nutmeg, 1/8 tsp of ground nutmeg is a fine replacement.

Once the cream and butter come to a simmer, whisk in the Parmesan. Let that simmer for about 5 minutes, stirring often to make sure it doesn’t burn.

Add the snap peas and shrimp and cook until the shrimp are pink and firm; 2 to 3 minutes per side. Do not overcook or th shrimp will become rubbery.

Add the cooked pasta to the pan and combine. Serve topped with more grated Parmesan.

Ingredients

1 pound Shrimp, peeled & deveined

1 pound Pasta, cooked, your favorite shape

1 pint Heavy Cream

1 stick Salted Butter

8 oz Parmesan, shredded

8 ounces Snap Peas, cooked

3 Garlic Cloves, minced Fresh Nutmeg, to taste