I made this one day when my Mom didn't want to cook. I didn't feel like frozen pizza, but didn't necessarily want to spend my whole evening in the kitchen either. It's days like that when I find myself grateful that I wasn't too proud to put the store-bought Buitoni Alfredo sauce into the grocery cart. There is a special place in my heart for this creamy, CHEESY goodness. I don't feel guilty one bit about using it because I can pronounce all of its ingredients, unlike the jarred stuff...SEE?
INGREDIENTS: CREAM, WATER, SKIM MILK, BUTTER (CREAM, SALT), ROMANO CHEESE ([MADE FROM COW'S MILK], CULTURED MILK, ENZYMES, SALT), PARMESAN CHEESE (CULTURED MILK, SALT, ENZYMES), 2% OR LESS OF CORNSTARCH, RICE STARCH, SALT, SPICES.
Ingredients
Linguine Pasta
Shrimp, peeled and deveined
Baby Kale (you can use fresh baby spinach if you don't have kale)
Alfredo Sauce, store-bought or homemade
1+ Tablespoons minced garlic (I used the jarred stuff)
1-2 Tablespoons butter
Cayenne Pepper
Black Pepper
Dash of Olive Oil
Fresh Lemon Thyme (If you don't have lemon thyme, a squeeze of lemon juice will suffice)
Parmesan cheese, grated (Optional)
1. Cook and strain the pasta and toss with a dash of Olive Oil to keep the noodles from sticking together.
2. Heat Alfredo sauce in small saucepan on low heat and add a little cayenne, black pepper, and lemon thyme.
A little note about the lemon thyme: You don't want to be eating that woody sprig, so wash it and then remove the little leaves.
3. In a separate skillet or saucepan, melt the butter with the garlic on medium low heat.
4. Add the shrimp and kale and season the shrimp with cayenne andlemon thyme, salting to taste. Sautee until the shrimp are cooked. It's easy to over cook them, so once they are no longer translucent and start to get that pretty pinkish color, take the pan off of the heat.
5. Then, add the heated Alfredo sauce to the skillet with the shrimp and kale.
6. Serve over the linguine and top with grated parmesan cheese (optional).
Afterthoughts: I used a little too much cayenne for my liking, so be mindful of how much you are adding.
