Post by Diremaker on Jun 13, 2009 10:52:15 GMT -5
OK... this one is simple... not healthy, but simple.
It looks lengthy, but after brining the shrimp, it can be done in 20 minutes.
Ingredients
1 to 1.5 Lbs of 41/50 Shrimp, peeled, deveined.
1 - Jar Bertolli Garlic Alfredo Sauce (If you prefer to make your own Alfredo, see below)
1/2 to 3/4 Lbs Angel Hair Pasta
1/2 Stick Butter (Be healthy and use Smart Balance 50/50 Blend)
1/2 Cup Kosher Salt
1/2 Cup Sugar
1 Cup Water
2 Cups Ice
Old Bay Seasoning.
Directions
Turn oven to broil and let it preheat.
Combine water, sugar and salt in pan over medium heat. Bring to simmer, make sure sugar & salt are dissolved. Remove from heat.
Pour into a bowl large enough to accommodate the mixture pluse the ice and shrimp. And the ice, wait till mostly melted, then add the shrimp. Refrigerate for 30 minutes.
Remove shrimp from brine and rinse well, then roll shrimp in paper towels and dry as well as you can.
Melt the butter and put it in a large bowl. Add shrimp and toss to coat. Also add Old Bay to taste and toss to coat as well.
Preheat a sheet pan in the oven for 5 minutes.
Prepare angel hair pasta per directions.
Lay out shrimp on sheet pan and place in the oven at the second position from the top for 3 minutes.
After three minutes, flip the shrimp over and cook for 1 more minute.
In a large saute pan heat the alfredo over med-low heat.
After the shrimp has somewhat cooled, chop and add to the alfredo.
Serve over the angel hair pasta.
If you want to make your own alfredo:
1 TBSP AP Flour
1 TBSP Butter
1 Cup Heavy Cream (Half and Half or Milk if you're worried about fat.)
1 Dash Nutmeg
Salt
White Pepper
A couple of dashes of hot sauce.
1/4 Cup Fresh grated Parmesan cheese.
In a saute pan melt butter and add flour stir to combine and cook over LOW heat for 5 minutes
Slowly add the cream or whatever you are using and increase heat to medium-high. Stir till thickened. Drop heat back to low and stir in cheese until melted. Add seasonings to taste.
It looks lengthy, but after brining the shrimp, it can be done in 20 minutes.
Ingredients
1 to 1.5 Lbs of 41/50 Shrimp, peeled, deveined.
1 - Jar Bertolli Garlic Alfredo Sauce (If you prefer to make your own Alfredo, see below)
1/2 to 3/4 Lbs Angel Hair Pasta
1/2 Stick Butter (Be healthy and use Smart Balance 50/50 Blend)
1/2 Cup Kosher Salt
1/2 Cup Sugar
1 Cup Water
2 Cups Ice
Old Bay Seasoning.
Directions
Turn oven to broil and let it preheat.
Combine water, sugar and salt in pan over medium heat. Bring to simmer, make sure sugar & salt are dissolved. Remove from heat.
Pour into a bowl large enough to accommodate the mixture pluse the ice and shrimp. And the ice, wait till mostly melted, then add the shrimp. Refrigerate for 30 minutes.
Remove shrimp from brine and rinse well, then roll shrimp in paper towels and dry as well as you can.
Melt the butter and put it in a large bowl. Add shrimp and toss to coat. Also add Old Bay to taste and toss to coat as well.
Preheat a sheet pan in the oven for 5 minutes.
Prepare angel hair pasta per directions.
Lay out shrimp on sheet pan and place in the oven at the second position from the top for 3 minutes.
After three minutes, flip the shrimp over and cook for 1 more minute.
In a large saute pan heat the alfredo over med-low heat.
After the shrimp has somewhat cooled, chop and add to the alfredo.
Serve over the angel hair pasta.
If you want to make your own alfredo:
1 TBSP AP Flour
1 TBSP Butter
1 Cup Heavy Cream (Half and Half or Milk if you're worried about fat.)
1 Dash Nutmeg
Salt
White Pepper
A couple of dashes of hot sauce.
1/4 Cup Fresh grated Parmesan cheese.
In a saute pan melt butter and add flour stir to combine and cook over LOW heat for 5 minutes
Slowly add the cream or whatever you are using and increase heat to medium-high. Stir till thickened. Drop heat back to low and stir in cheese until melted. Add seasonings to taste.