Shrimp with Tomato Basil Alfredo Sauce

 

Years ago, I had what I thought was an “aha” moment. I love the ease and convenience of jarred tomato sauce, but, for me, the resulting heartburn was not worth the shortcut. When Alfredo sauce became available pre-made, I thought, “Perfect; I’ll combine that with prepared tomato sauce to cut back on the acid.” Family and friends praised my “new invention.” Alas, I wasn’t the only one to think of that. In no time at all, the Internet literally exploded with recipes combining tomato sauce with Alfredo sauce. Although, it was a major ego deflator, I soon realized that perhaps it wasn’t such a bad thing. Maybe, I’m actually on the same “wave length” as other food bloggers and avid cooks. How many times do we see an invention succeed big time, then say to ourselves (and others), I thought of that years ago? Oh well, I guess I’ll have to keep trying to come up with a new and unique idea, that will truly be recognized as my own. Is that even possible? This long-winded introduction is leading up to a recipe that combines “what I thought was my invention” with all of my other favorite ingredients into one succulent and delicious meal. Fettuccini noodles tossed with tender, juicy shrimp in a creamy tomato basil Alfredo sauce. The addition of sautéed onion, red bell pepper, garlic and celery adds a perfect balance of aromatics. While, fresh basil and Parmesan cheese adds a more pronounced flavor to the jarred sauces. This easy dish makes any night of the week feel like a special occasion.

Missing from photo: olive oil, chicken broth, onion, basil and Parmesan cheese

I apologize for missing some ingredients in photo above (which I listed above). I made a lot of changes to the recipe as I was going along.

Peel and devein shrimp. I used smaller shrimp (31 to 40 count), but if you prefer larger that’s fine also.

Chop onion, celery and red bell pepper. Mince garlic.

While making sauce, start boiling water for fettuccini. Cook according to package directions. Drain and set aside until sauce is made.

In large, deep skillet (or Dutch oven), heat olive oil over medium-high heat. Sauté onion, celery, red pepper and garlic for 5 minutes, or until vegetables are tender. 

Stir in broth. Bring to a boil over high heat. Reduce heat to low and simmer 5 minutes. 

Stir in sauces. Increase heat to medium and cook, stirring occasionally, for 15 minutes. Add basil and Parmesan cheese.

Increase heat to medium-high. Stir in shrimp and cook until shrimp turn pink, 3 to 6 minutes, depending on the temperature of the sauce. Stir in hot pepper sauce, if desired.

Using slotted spoon, scoop shrimp over fettuccini. Toss to combine. You will have more sauce than you need for fettuccini. Add amount you want to fettuccini and serve the rest of the on the side.

 
SHRIMP WITH TOMATO BASIL ALFREDO SAUCE
Source: Adapted from Food Network
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 Tablespoons olive oil
• 1 small onion, chopped
• 1/4 to 1/2 cup chopped celery
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (13-3/4 ounces) low sodium chicken broth, or substitute 13 ounces stock
• 1 jar (24 ounces) Tomato and Basil Sauce
• 1 jar (15 ounces) Creamy Alfredo Sauce
• 1 Tablespoon fresh chopped basil, or 1 teaspoon dried basil
• 1/2 cup grated Parmesan2 pounds medium shrimp, peeled and deveined
• 1 Tablespoon hot pepper sauce (any brand), or to taste (optional)
• 1 box (16 ounces) fettuccine, cooked and drained

DIRECTIONS:

1. Heat olive oil in large, deep skillet (or Dutch oven) over medium high heat. Sauté onion, celery, red
    pepper and garlic 5 minutes, or until vegetables are tender. Stir in broth and bring to a boil over high
    heat. Reduce heat to low and simmer 5 minutes. Stir in sauces. Increase heat to medium and cook,
    stirring occasionally, for 15 minutes. Add basil and Parmesan cheese.
2. Increase heat to medium-high. Stir in shrimp and cook until shrimp turn pink, 3 to 6 minutes,
    depending on the temperature of the sauce. Stir in hot pepper sauce, if desired.
3. Scoop out shrimp and toss with pasta. You will have more sauce than you need for fettuccini. Pour
    amount desired over fettuccini and serve the balance on the side.