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GARLIC ALFREDO WITH SHRIMP AND PASTA

THIS DISH IS OH, SO DELICIOUS. YOU CAN SUBSTITUTE CRAB MEAT, SAUTEED SCALLOPS, SAUTEED PORTABELLA SLICED MUSHROOMS AND SAUTEED CHICKEN TENDERS, THE POSSIBILITIES ARE ENDLESS. ONE BITE AND YOU TO WILL AGREE THAT IT IS OUT OF THIS WORLD WITH SUPER FLAVOR.





List of Ingredients



• 1 WHOLE GARLIC, SEPERATED AND UNPEELED
  
• 20 EXTRA LARGE SHRIMPS, PEELED AND DEVINED, CUT IN HALF
  
• 2 TO 3 TABLESPOONS OLIVE OIL
  
• 1 1/2 TO 2 CUPS HEAVY CREAM
  
• 1/4 CUP FRESH CHOPPED CURLEY PARSLEY
  
• 1/4 TO 1/2 CUP PARMESAN CHEESE OR TO TASTE
  
• FRESH FETTUCCINE PASTA, OR STORE BOUGHT FRESH PASTA
  






Instructions



1. BRING 6 TO 8 CUPS OF BOILING WATER IN A SAUCEPAN. ADD GARLIC TO WATER AND COOK FOR 5 MINUTES OR UNTIL SLIGHTLY TENDER. REMOVE FROM PAN AND SET ASIDE TO COOL. KEEP THE WATER FOR LATER USE TO COOK SHRIMP.
   
2. SQUEEZE COOLED GARLIC FROM SKINS AND CHOP FINELY. ADD OLIVE OIL ( OR GARLIC OLIVE OIL) TO LARGE SAUTE PAN AND COOK FOR 1 TO 2 MINUTES. DO NOT BROWN.
   
3. ADD THE HEAVY CREAM TO THE SAUTE PAN AND COOK UNTIL THE CREAM THICKENS ( DO NOT ALLOW THE SAUCE TO BOIL, COOK ON MEDIUM TO LOW HEAT ) OR WHEN YOU A WOODEN SPOON DIPPED IT IN THE SAUCE THICKLY COATS THE WOODEN SPOON. ( WATCH THE SAUCE). ADD THE FRESH PARSLEY AND PARMESAN CHEESE.
   
4. MEANWHILE, COOK THE FRESH PASTA IN BOILING WATER, LOWER THE HEAT TO MEDIUM AND COOK FOR 3 TO 4 MINUTES.
   
5. ADD THE SHRIMP TO THE GARLIC WATER (WHILE THE PASTA IS COOKING) AND COOK UNTIL THE SHRIMP TURNS PINK, STRAIN AND ADD TO THE THICKENED SAUCE. COOK STIRRING JUST UNTIL HEATED THROUGH.
   
6. DRAIN THE PASTA AND IMMEDIATELY ADD TO THE SAUCE, ADD SALT AND PEPPER TO TASTE AND TOSS UNTIL THE PASTA IS COATED THROUGHOUT.