Saturday, August 28, 2010

Chipotle Alfredo with Shrimp

Here's a delicious recipe I found at Kraft Foods. It is so delicous and easy to make. Leftovers were especially good, too. Tastes way better than it looks, it's not bland at all like the picture.

I cut the recipe in half. Follow the link above if you want to serve eight. My version below serves four.


3 tablespoon butter, divided
1 pound large shrimp, peeled and deveined
3 ounces cream cheese, cubed
1/3 cup grated Parmesan cheese
1/2 cup milk
1 tablespoon chipotle in adobo puree (see tip in this post)
8 ounces linguine or fettuccine, cooked and drained

Melt 1 tablespoon of the butter in large skillet on medium-high heat. Add shrimp; cook and stir 3 minutes or until shrimp turn pink. Remove shrimp from skillet; cover to keep warm. Reduce heat to low.

Add cheeses, milk, remaining 2 tablespoons butter and the chipotle peppers to skillet; cook 5 min. or until cream cheese is completely melted and mixture is well blended, stirring constantly with wire whisk. Gently stir in shrimp.

Toss with the hot pasta.

1 comment:

Cassie said...

I just made your chipotle cheddar meatloaf over the weekend (it was AMAZING!!!!) and I have some chipotle left over (frozen using your tip). :) I'm definitely going to make this one. I bet it would taste great with chicken too!