I’m a late bloomer when it comes to seafood. I’ve never really cared for it but in the last couple of years I’ve expanded my seafood horizons just a bit. I found that I do like shrimp and some types of fish. The fact that seafood is good for your health has a lot to do with it but my girls have made me try different things. How’s that for turning the tables?!
A favorite of theirs is shrimp Alfredo and while it is yummy (as anything is with a dripping, creamy, cheesy Alfredo sauce on it is), it isn’t so healthy for you. I’ve come to a happy medium with shrimp scampi, less sauce, the added health benefits of the bell peppers and the extra fiber pasta. We have some naysayers about whole wheat pasta – “pasta shouldn’t be brown”. Yea..ok.
- 1 tbsp olive oil
- 3 - 4 tbsp butter
- 15 medium-size raw shrimp peeled and deveined
- 2 - 3 cloves garlic minced
- 3 bell peppers sliced into strips (use a color combination of reds, oranges, yellows, and greens)
- 1 1/2 cups of half-n-half you can use heavy cream instead
- 1/2 cup grated Parmesan
- 12 oz box of Ronzoni spaghetti noodles Cooked
- Old Bay Seasoning
- Have your pasta cooked and keep warm.
- Heat butter and olive oil over medium- high heat in a medium skillet.
- Season the shrimp with Old Bay Seasoning and place in skillet.
- Add the garlic and cook the shrimp on both sides until pink.
- Take care not to let the garlic burn. Remove shrimp and garlic to a small bowl or plate.
- Add sliced peppers and onions seasoning with a bit of Old Bay Seasoning.
- Saute the vegetables over medium-high heat for about 5 minutes. You want the peppers to be tender-crisp, not mushy.
- Next add the half-and-half and Parmesan cheese. Turn down heat to medium and simmer for about 5 minutes. The sauce will thicken some as it cooks.
- Add shrimp and garlic back to the skillet and continue to simmer for about 4-5 more minutes.
- Taste sauce to see if you need to add more seasoning or salt and pepper to your tastes.
- I just use the Old Bay seasoning and sometimes I will add more if needed.
- At this point, add cooked pasta, stirring to coat pasta with sauce. The sauce just coats the mixture, it will not be "puddling" like a normal Alfredo or marinara sauce would be
- Add a sprinkling of shredded Parm and serve.