Shrimp Alfredo

We are heading away for the weekend 

tomorrow morning so I wanted to fix 

something for dinner that was just 

enough for the two of us.

I hope that when you read my blog you

realize that most recipes are for 2-6 people.

Some things I take for granted-

like you should know that it's just for us.

I usually make a recipe big enough to

feed me and my very hungry husband

for dinner and then enough for both

of our lunches the next day.

 Melt butter in skillet and add garlic clove.

Fry shrimp until pink and curled.

Remove shrimp from skillet.

 Make the sauce and return the shrimp to your skillet.

Simmer until shrimp are hot.

 Serve on a bed of fettuccine.

Shrimp Alfredo

12 or 16 oz. bag of shrimp, peeled and raw

1 Tbsp. butter

1 large garlic clove, crushed

salt and pepper

Sauce

1/4 cup white wine

1 1/2 cups milk

1/2 cup half and half

1 Tbsp. cornstarch

1/4 tsp. basil

1 tsp. lemon juice

1/4 cup Parmesan cheese, grated

Melt butter in skillet and add garlic clove.

Add shrimp, sprinkle with salt and pepper. 

Cook until pink and curled.

Remove shrimp from skillet.

Add the wine to your pan drippings and reduce to half.

Whisk together milk, half and half and cornstarch.

Add to skillet along with the basil and lemon juice.

Cook until thickened. Add Parmesan cheese.

Stir until melted. Return shrimp to skillet 

and simmer until shrimp are hot.

Taste for salt and sprinkle a little

in if you think it needs it.

Serve over fettuccine.

Enjoy,

Hope