With some simple additions to jarred alfredo sauce, you'll end up with a zesty, creamy sauce that tastes homemade. I like to use ziti or penne, but feel free to sub in spaghetti or anything else if it's what you have on hand.
You'll need:
- 16 oz ziti (or any pasta you want)
- 16 oz jar alfredo sauce
- 2 lb large or extra-large shrimp, raw, thawed
- 2 Tbs butter
- 2 Tbs chopped garlic
- 1/2 c whole milk
- Salt and pepper, to taste
- Italian seasoning, to taste
- olive oil, for the pan
Bring a large pot of water to a boil. Once boiling, pour in the ziti while stirring, and let simmer (lower the heat accordingly) until done - 10 minutes for ziti. (Click here for my detailed tutorial on pasta.)
If the shrimp still has its shell on, peel off the shells under cold tap water and set shrimp aside. In a large pan with sides, drizzle olive oil and turn the heat to medium high. When hot, add enough shrimp to have a single layer and season with salt, pepper, and Italian seasoning. Cook 1 to 2 minutes per side, flipping once with tongs. Remove to a large bowl. Continue until all shrimp is cooked - I did three batches. Set aside.
Add the butter to the same pan you used to cook the shrimp, using a wooden spoon to lift up what's stuck to the pan. When butter is almost totally melted, pour in the garlic and stir, then immediately dump in the jar of alfredo sauce. Put the 1/2 c milk into the alfredo sauce jar, cover, and shake vigorously to get any sauce that is still left off the sides, then pour that into the pan as well. Stir well and let simmer a few minutes. Taste, and add salt and pepper if you'd like. Then put the shrimp into the sauce and let warm. (I add some red pepper flakes at this time, for spice.)
When the pasta is done, drain, and add it to the pan with the shrimp sauce, if it's deep enough. Stir together and serve.
Creamy Alfredo Ziti with Shrimp
Ingredients
- 16 oz ziti (or any pasta you want)
- 16 oz jar alfredo sauce
- 2 lb large or extra-large shrimp, raw, thawed
- 2 Tbs butter
- 2 Tbs chopped garlic
- 1/2 c whole milk
- Salt and pepper, to taste
- Italian seasoning, to taste
- olive oil, for the pan
Instructions
- Bring a large pot of water to a boil. Once boiling, pour in the ziti while stirring, and let simmer (lower the heat accordingly) until done - 10 minutes for ziti. (Click here for my detailed tutorial on pasta.)
- If the shrimp still has its shell on, peel off the shells under cold tap water and set shrimp aside. In a large pan with sides, drizzle olive oil and turn the heat to medium high. When hot, add enough shrimp to have a single layer and season with salt, pepper, and Italian seasoning. Cook 1 to 2 minutes per side, flipping once with tongs. Remove to a large bowl. Continue in batches until all shrimp are cooked. Set aside.
- Add the butter to the same pan you used to cook the shrimp, using a wooden spoon to lift up what's stuck to the pan. When butter is almost totally melted, pour in the garlic and stir, then immediately dump in the jar of alfredo sauce. Put the 1/2 c milk into the alfredo sauce jar, cover, and shake vigorously to get any sauce that is still left off the sides, then pour that into the pan as well. Stir well and let simmer a few minutes. Taste, and add salt and pepper if you'd like. Then put the shrimp into the sauce and let warm. (I add some red pepper flakes at this time, for spice.)
- When the pasta is done, drain, and add it to the pan with the shrimp sauce, if it's deep enough. Stir together and serve.