Shrimp Scampi Alfredo
My culinary adventure led me to create a delectable Shrimp Scampi Alfredo, a dish that surpasses the delights of Olive Garden and Red Lobster. It's a testament to the joy of cooking and the unexpected treasures that can arise.
My culinary adventure led me to create a delectable Shrimp Scampi Alfredo, a dish that surpasses the delights of Olive Garden and Red Lobster. It's a testament to the joy of cooking and the unexpected treasures that can arise.
- Carbohydrate 53.29168917224 g
- Cholesterol 157.827715872 mg
- Fat 34.2831736062 g
- Fiber 1.21726842262313 g
- Protein 26.94008825284 g
- Saturated Fat 10.21943532041 g
- Serving Size 1 1 Serving (189g)
- Sodium 1925.62745283 mg
- Sugar 52.0744207496169 g
- Trans Fat 1.71415075164201 g
- Calories 633 calories
Step-by-step
- Preheat oven to 350 degrees. In a medium, oven safe bowl combine shrimp, soy sauce, minced garlic, margarine, milk, italian herbs, and cajun seasoning. Mix with hands until blended well. Bake in oven for 15 minutes.
- Boil pasta until done. Strain and add alfredo sauce.
- Add shrimp scampi mixture blend.
- Garnish with fresh cracked pepper and parmesan cheese.
Scaling Proportions for Any Crowd
Margarine drives the foundational richness of this dish while carrying the minced garlic and soy sauce marinade. When doubling this recipe for a larger group, do not double the soy sauce and cajun seasoning at an exact one-to-one ratio; salt compounds quickly in large batches. Instead, increase the base liquids by fifty percent first, then taste before adding more sodium. Use a wide, oven-safe glass dish rather than a deep ceramic one to ensure the one pound of shrimp bakes evenly at 350 degrees Fahrenheit for the full 15 minutes.
Adjusting for Dietary Needs
Heavy dairy components dominate the nutritional profile, but modifications remain straightforward. Swap the standard alfredo sauce for a cashew-based cream if lactose is a concern. Replace the stick of margarine with an equal measure of extra virgin olive oil to alter the fat content. Monitor the pasta boiling process closely; drain the noodles precisely when al dente so they absorb the sauce without becoming mushy.
