WebAdd shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.
Preview
See Also: Food RecipesShow details
Cook the shrimp: Heat the oil in a frying pan over medium heat. Add shrimp and season with salt and pepper. Cook for 2-3 minutes, or until shrimp is pink and curled up. Set aside on a plate. Make the alfredo sauce: To the same heated pan add garlic, anchovies, and cook for no more than 1 minute, or just until fragrant.
Once the chicken has cooked, place it on a cutting board, use a sharp chefs knife to dice it into bite sized pieces. Add all of the chicken back into the skillet once its diced, and pour in your jar of Ragu Classic Alfredo Sauce. Place a lid on your skillet, and let it simmer about 20 minutes on medium/low heat.
Add olive oil to skillet: Heat olive oil in a large skillet. Add garlic: Add minced garlic to the pan. Cook shrimp: Place shrimp in a single layer and cook for 2-3 minutes per side. Leave cooked shrimp in the skillet: Turn heat down to low. Add New Bertolli® Creamy Alfredo with Cauliflower and Milk sauce: Pour an entire jar into the skillet.
While a classic alfredo recipe might seem like a fancy night meal, the pasta will actually take longer to cook that the Alfredo sauce. It is most commonly served with fettuccine, alfredo sauce is actually better paired with some sort of shell or elbow so there are lots of nooks and crannies for the sauce to hide in.