CHEESY SHRIMP ALFREDO RECIPES

Steps:

• Cook fettuccine according to the instructions on box, reserving a cup of pasta water to thicken the sauce, if needed. In a large skillet over medium heat, heat 1 tablespoon butter until melted. Add shrimp, season with salt and pepper and cook until pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside. Into the pan, add remaining 2 tablespoons butter and garlic. Cook until the garlic becomes fragrant, about 1 minute. Whisk in flour and cook until no longer raw, 2 minutes. Stir in heavy cream and milk, then whisk in egg yolk.  Bring to a low simmer and whisk in parmesan. When cheese is melted and sauce has thickened slightly, add cooked pasta and shrimp, tossing to combine. Season with salt and pepper. Garnish with more parmesan and parsley.

Steps:

• Preheat oven to 350 degrees. In a large pot of well salted boiling water, cook pasta according to package directions until al dente; drain; return to pot; cover to keep warm. Meanwhile, in a large ovenproof skillet over medium heat, melt 1 T. butter; add garlic, shrimp, and 2 T. parsley; season with salt. Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate/platter, keeping all juices in skillet. Add remaining 2 T. butter to the skillet to let melt; add flour; whisk until golden, 1 - 2 minutes. Add milk and chicken stock/broth; bring to a simmer. Stir in 3/4 c. mozzarella and 1/4 c. Parmesan until creamy; season with salt and pepper. Return shrimp to skillet; add tomatoes and cooked penne; toss until combined. More milk can be added if mixture is too thick. Sprinkle with remaining 1/4 c. mozzarella and 2 T. Parmesan cheeses; bake until melted, 5 - 7 minutes. Broil 2 - 3 more minutes until top is golden, watching carefully to be sure that it doesn't burn. Garnish with remaining parsley. Serve immediately. Serves 4.