Mike's Garlic Shrimp Alfredo

Name: Mike's Garlic Shrimp Alfredo
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 30 - 40 Count Bag Large Raw Shrimp (de-veined - sucked); 1 Jar (15 oz) Bertolli Garlic Alfredo Sauce (this brand is important since it won't lend any metallic taste); 6 LG Garlic Cloves (fine minced); 1/2 Cup Parmesean Cheese (grated); 1/2 Cup Green Onions (chopped); 2 LG Portabello Mushrooms (chopped); 1/4 Cup Fresh Parsley (chopped); 1/2 tsp Fresh Ground Black Pepper; 1/2 tsp Red Pepper Flakes; to taste Sea Salt; 1 Good Dash White Wine (about 1/4 cup)

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

My 7 year old students just graduated their first stage classes this evening. Their final challenge was to create a garlic dominated dish for 4 in less than 30 minutes. Completely unassisted.

Fellow Cookpad Chefs? They nailed it! All 15 students each had COMPLETE reign of my pantries, cupbords, root cellars, deep freezers and fridges. It was literally dealers choice for all! What a crazy mess!

Anyway, pictured is the most delicious, super easy and creative dish I tasted this evening. Made by a child who's just about to turn 7 years of age in 2 short weeks! So, ya, that technically makes him 6 right?! His recipe was absolutely outstanding! He even took his own photos and detailed his own recipe!

For a pre-fabed dish - this recipe literally rocked the menu tonight! Go ahead! Give her a try! You won't regret it! I'M SO PROUD!

My 7 year old students just graduated their first stage classes this evening. Their final challenge was to create a garlic dominated dish for 4 in less than 30 minutes. Completely unassisted.

For a pre-fabed dish - this recipe literally rocked the menu tonight! Go ahead! Give her a try! You won't regret it! I'M SO PROUD!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

My 7 year old students just graduated their first stage classes this evening. Their final challenge was to create a garlic dominated dish for 4 in less than 30 minutes. Completely unassisted.

For a pre-fabed dish - this recipe literally rocked the menu tonight! Go ahead! Give her a try! You won't regret it! I'M SO PROUD!

My 7 year old students just graduated their first stage classes this evening. Their final challenge was to create a garlic dominated dish for 4 in less than 30 minutes. Completely unassisted.

For a pre-fabed dish - this recipe literally rocked the menu tonight! Go ahead! Give her a try! You won't regret it! I'M SO PROUD!

Saved

Ingredients

20 mins

4 servings

130 - 40 Count Bag Large Raw Shrimp (de-veined - sucked)
1 Jar (15 oz)Bertolli Garlic Alfredo Sauce (this brand is important since it won't lend any metallic taste)
6LG Garlic Cloves (fine minced)
1/2 CupParmesean Cheese (grated)
1/2 CupGreen Onions (chopped)
2LG Portabello Mushrooms (chopped)
1/4 CupFresh Parsley (chopped)
1/2 tspFresh Ground Black Pepper
1/2 tspRed Pepper Flakes
to tasteSea Salt
1Good Dash White Wine (about 1/4 cup)

Saved

Steps

20 mins

1

Here's what you'll need.
2

Chop your vegetables and cleanly shuck your raw shrimp. Tails, shells and legs. Butterfly and remove the back black veins of needed.
Gently tamp your shrimp dry with clean paper towels.
3

Add everything except for shrimp to your pan. Simmer Alfredo on high for 5 minutes covered. Stir occasionally.
4

This was the flat noodle pasta he decided to go with. A delicious decision on his part!
5

Boil your noodles covered as per the manufacturers directions. This specific noodle took about 3 minutes. But, know that most can take upwards of 12 minutes.
Add a little salt and oil to your water as well. About a teaspoon of each. My student used a garlic infused olive oil.
Stir occasionally to keep noodles from sticking.
6

At the same time - add your shrimp to your Alfredo Sauce and simmer covered for 3 minutes longer. Stir occasionally.
You'll know your shrimp are done when they're partially pink in hue.
7

Drain your noodles well and add to your simmering Garlic Shrimp Alfredo Sauce. Stir and simmer covered for 1 minute longer.
8

My student decided to make some pre-fabed pull apart garlic bread to serve with this dish for dipping. He baked it for 20 minutes at 350°.
9

Serve hot with fresh baked garlic bread.
Garnish dish with fresh or dried Parsley.
Enjoy!
KIDS ROCK!

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MMOBRIEN @cook_2891564

on April 19, 2016 04:31

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!