homemade shrimp alfredo

This week, we were craving a dish of the pasta variety, and decided to cook something up that the whole family would love.

A yummy dose of carbs, all whilst sneaking in a few veggies for the littles… {and being totally honest, ourselves}? Yes, please.

And it was kind of amazing. Even if we are totally biased.

Here’s what you’ll need:

• 1lb peeled and de-tailed shrimp {If you have allergies, you could always sub in chicken} • 1/2 yellow bell pepper • 1/2 orange bell pepper • package of grape tomatoes • spinach • package of fettuccine noodles • 8 tablespoons of unsalted butter • 1/4 teaspoon of garlic powder • 2 cups heavy cream • 1/2 cup fresh parsley • 4 cups fresh whole milk parmesan • salt • Tony Chachere’s original creole seasoning

First, cut your bell peppers into strips and chop your parsley leaves- no need for the stems.

Next, boil enough water for the package of noodles and while the water is coming to a boil, you can make the alfredo sauce: In a sauce pan combine the butter, cream, cheese, parsley, garlic and 1/2 teaspoon of salt. Melt everything and turn it down to the lowest setting, stirring occasionally.

Your water should be boiling by now, so you can add the pasta and cook as the package directs.

Then in a wok or frying pan place your bell peppers and shrimp with 1/2 teaspoon of olive oil or cooking oil and 2 tablespoons of Tony Chachere’s (more or less depending on your taste.) Cook for 8-10 minutes or until shrimp curl and turn white. Once the shrimp is cooked add the tomato and spinach, then turn to a low heat.

Once you strain the noodles you can top them on a plate or in a bowl with the shrimp, veggies and sauce.

We love this dish, and it’s paired well with a fruit and spinach salad, and some garlic buttered french bread.

You can’t go wrong with this little dish!

As always, let us know if you try it, or have any questions. We’d love to hear.

Have a {yummy} inspired day!