How to cook not so sinful shrimp alfredo

If using frozen shrimp, defrost over night in the fridge or under cold water

Put your water on to boil and remember! Salt the water

Once boiling add pasta and let cook, I'm using whole wheat so 11 minutes and good to go

Add it in

Set the time and bam!

Once shrimp is defrosted make sure to peel and devein if necessary.

All clean out in fridge until ready to use

Slice mushrooms

Next are some pictures of the ingredients just to see. The flour 2 tablespoons

The 2 cups milk, i used fat free

The garlic

The garlic peeled

Lemon

Lemon zest!

Ok add the 2 tablespoons of butter to a pan on medium- high and once hot add garlic, cook 2 minutes

Add lemon zest

Cook another 2 minutes

Now add flour and mix it, this is going to make the sauce thick

Cook about 3-4 minutes to make sure the raw flour taste is out

Add milk and stir

Add the parmesan cheese in and stir

Like so and cheese will start to melt

At the same time I cooked the sauce, I got another pan on medium-high with some olive oil and started sautéing the mushrooms, about 2 min, add some salt and pepper cook another 5 minutes

Back to the sauce, add the cream cheese in and stir stir stir

The sauce will start to thicken after about 8-10 minutes, don't let it boil and adjust heat if you need too

Mushrooms about ready.

Add the shrimp and cook until shrimp is done

HEY, keep stirring as well!

Getting nice and thick

Add salt, pepper and garlic powder and stir some more

Shrimps done, remove from heat and set aside

Back to the sauce, add the chopped parsley

And then guess? Stir it in! Your sauce is done! Now you can mix the pasta, shrimp and sauce all together and serve or do what I do in the next steps....

Now in the same pan you cooked the shrimp, add a bit more olive oil

Like so

Add your serving of pasta heat about 30-60 seconds

Add the desired amount of shrimp and mushroom mix and stir

Add desired amount of sauce, I usually use a ladle and one or two is plenty... This helps control the amount of sauce you use

All mixed and ready to plate!

Add it on a plate and top with a bit more parsley if you want and enjoy! Thank you for stopping by, check out my other guides and Facebook, the love of culinary creations. Thanks!!!

Bonus: if you served individual sauce and have left overs, you can reheat the sauce, add 1/2-1 cup of beef stock, 2-3 tablespoons pepper and 1/4-1/2 cup of bleu cheese, stir and reduce on medium heat

For about 10-15 minutes, and you have a quick bleu cheese peppercorn sauce for some steaks.. Amount of bleu cheese and pepper depends on amount of sauce left. Enjoy!!!