Shrimp Pasta Alfredo

When the day got away from you and the family wants pasta now, this is the kind of weeknight dinner that comes together fast. A bag of frozen Alfredo pasta with vegetables handles the sauce and most of the prep. All you do is heat it through, then stir in cooked shrimp and drained whole mushrooms to round it out into a real meal.

Pre-cooked shrimp is the move here. Add them during the last two to three minutes of heating, just long enough to warm through. Any longer and they turn rubbery and tough.

A generous handful of fresh-grated Parmesan at the table is what takes this from convenience food to actually-tasty. The salty hit and the way it melts into the warm cream sauce is what most boxed mixes are missing.

Kitchen Tips

• Use raw shrimp if you have time and the pan is hot; sear them in a tablespoon of butter for one minute per side before stirring into the sauce for more flavor
• Drain the canned mushrooms well so the liquid doesn’t water down the Alfredo
• A splash of pasta water or milk loosens the sauce if it tightens up too much in the pan
• Finish with cracked black pepper and chopped parsley for a fresher-tasting plate

Variations

• Stir in baby spinach or frozen peas during the last minute for color and a vegetable boost
• Swap shrimp for bay scallops or cooked chicken breast
• Add a pinch of red pepper flakes and a squeeze of lemon to brighten up the rich cream sauce