Alfredo dishes have always been a favorite of mine but it wasn’t until I got to college that I actually started making it. I didn’t even know that it was sold in jars until after I made it from scratch, and while it gets the job done, it really doesn’t compare to making your own.
Lemon Garlic Shirmp Alfredo
- 2 lbs Large Shrimp (raw)
- 1 Lemon (zest and juice)
- Italian Seasoning (to taste)
- Salt (to taste)
- 5 Cloves Garlic
- ½ Medium Onion
- 1 tablespoon Butter
- 2 Cups Heavy Cream
- 1 Cup Shredded Parmesan
- 2 oz Cream Cheese
- Pasta (your choice)
Heat your oven to 400° F. Chop off the ends of your garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes.
Peal your shrimp and set aside in a bowl. Add salt, Italian seasoning and lemon juice.
In a medium saucepan, melt your butter and add your onion and a pinch of salt. Cook on medium heat until onions are soft, but not brown.
Add your cream and bring to a soft boil.
Add your cream cheese and parmesan. Taste the sauce and add salt as needed.
Using your knife, create a paste from your roasted garlic and stir into your sauce. Add half of the lemon zest. In a large saucepan cook your shrimp until slightly undercooked. Pour your sauce over the shrimp and let your shrimp finish cooking in the sauce. It’ll be another minute or 2.
Serve over your favorite pasta and use your remaining lemon zest to sprinkle on top.
You can substitute the shrimp for chicken or a medley of vegetables.