May 23, 2009
Apparently the best recipe I've cooked in 30 years
I'm from New England. I don't like seafood. As close to an oxymoron as you can get. Because I don't like seafood, I don't cook seafood very often. My husband is from New England. My husband loves seafood. My husband has eaten seafood just a handfull of times in the 30 years we've been married, and the majority of those times were in restaurants. Poor man. So when I found a recipe for Creamy Shrimp Alfredo in the most recent edition of Kraft's Food & Family magazine, (and when I saw shrimp on sale at my local grocery store), I thought I'd give the recipe a try. Thirty years of marriage times cooking dinner every night minus maybe one meal a month out in a restaurant equals (besides one lucky husband) 10,500 meals. Of those 10,500 meals, my husband has disliked two -- a fish meal because the fish still had a few bones and he was apparently traumatized by his mother in his childhood about fish bones (rolling eyes), and a burned meatloaf. Ten Thousand, Four Hundred and Ninety-Eight successful meals. And here is the recipe for the one he raved about the MOST. It took less than 30 minutes to prepare! CREAMY SHRIMP ALFREDO 1/2 lb. linguine, uncooked 2 tbsp Kraft Balsamic Vinaigrette Dressing 1/2 lb. uncooked deveined peeled medium shrimp 3 cloves garlic, minced* 6 oz Philadelphia Cream Cheese 3/4 cup chicken broth* 1/4 cup Kraft Grated Parmesan Cheese, divided Cook pasta as directed on package. Meanwhile, heat dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 minutes or until shrimp turn pink, adding garlic for the last minute of cooking. Remove shrimp with slotted spoon; set aside. Add cream cheese and broth to skillet; cook and stir until cream cheese is completely melted. Return shrimp to pan and add 3 tbsp. of the grated Parmesan cheese. Drain pasta. Add to skillet; toss to coat. Transfer shrimp pasta mixture to plate and top with more Parmesan cheese. *Changes I made: I made the chicken broth with 1 cube of chicken bouillion and 1 cup of water, using 3/4 cup of the "broth" according to directions. For the garlic, I used 2 teaspoons of pre-minced garlic from a jar. I also added black pepper to the sauce, but then, I REALLY like black pepper.