Shrimp Alfredo

This Shrimp Alfredo recipe can of course be made with chicken or just plain. You can also grill the shrimp or chicken instead of frying. Enjoy.

INGREDIENTS

• 1 pound of medium shrimp, peeled, deveined and tails removed

• 1 pound of linguine

• 2 Tbls of extra virgin olive oil

• 2 Tbls of butter

• 1 bunch of long green onions

• 2 cloves of garlic, chopped

• 1 small red bell pepper, diced

• 1 carrot, chopped

• 1 stalks celery, chopped

• 8 baby portabella mushrooms, sliced

• 1/2 cup of white wine

• 1/2 cup of chicken broth

• 1 cup of heavy whipping cream

• 1/2 cup of fresh grated Parmesan cheese

• 1/2 cup of fresh grated Romano cheese

• 1/2tsp of salt

• 1 tsp of fresh ground black pepper

• 1/4 cup of Italian flat leaf parsley, chopped

  PREPARATION

• Peel and devein the shrimp, remove the tails and place in an ice bath until your ready to use.

• Cook the pasta in 6 quarts of salted boiling water until al dente. Around 10 minutes.

• In a large frying pan, sauté the onions, garlic, bell pepper, carrot and celery in the olive oil and garlic for 3 minutes.

• Add the mushrooms and the shrimp and sauté for another 2 minutes.

• Deglaze the pan with the wine and broth.

• Add the cream and bring to a slow boil.

• Reduce the heat and stir in the Parmesan and Romano cheese

• Season with salt and pepper

• Toss the linguine into the sauce.

• Plate and garnish with parsley.

  Serves 4 to 6 people