Small prawns sauteed in melted butter then simmered in a rich and creamy Parmesan and garlic Alfredo sauce. Served over hot linguine pasta and garnished with lemon.
This turned out good but I would make some changes next time. First, I would double the sauce. This just didn't make enough for our taste. Second, I would sautee the shrimp separately in olive oil with minced garlic and add it into the sauce just before serving. Cooking the shrimp in the sauce made the whole thing taste a little too shrimpy, and the shrimp was a little overcooked. Other than those small changes, this is a good dish. - 06 Apr 2007 (Review from Allrecipes USA and Canada)
This is a very good shrimp alfredo recipe. I would recommend removing the shrimp from the pan once it's cooked through, and then add the half and half to the pan to thicken. Otherwise, the shrimp can become overcooked and tough. Just add the shrimp back to the sauce once it's thickened. Overall, very good. I've made it twice, and the second time, added some steamed broccoli to the dish. - 26 Jun 2002 (Review from Allrecipes USA and Canada)
Made some changes: 1. With the onions I added a red bell pepper, mushrooms, and just used an entire whole white onion. 2. Didn't use any butter. Just sprayed some oil into the pan. 3. I added 1/4 cup white wine in with the shrimp. 4. I added a pinch of red pepper flakes, and just put the black pepper and parmesan right into the sauce. I only used maybe 1/2 of the black pepper it calls for, if that. Add some and then taste as it's all person preference. 5. Used about 1 and 1/2 tablespoons of corn starch to thicken sauce. With those modifications it came out delicious! For even less fat try using homo milk and then just add a little more corn starch at the end. Enjoy - 27 Oct 2005 (Review from Allrecipes USA and Canada)