Recipe of the Week! Shrimp Alfredo

SO! This is paying homage to the folks who arrive home wishing the magic fairies would already have supper on the table. Since we all know that usually doesn't happen, here's a QUICK meal that even Rachel Ray would give kudos to!

I don't usually offer suggestions towards brands or favorites, because everyone has their own... but for this, to actually cut down the time, some things are worth the little extra you put into them.

So here's my list of ingredients and WHY I purchased them :

al dente egg fettucini noodles - 1 bag

• - VERY quick cooking, you can wait almost until the last minute to do these as they take literally 3-4 minutes to cook and also very tasty!
  

1 average jar of supermarket alfredo sauce

• - easy to make from scratch, but easier to buy off the shelf, and we're cutting time here, and most are basic ingredients that lend to being the same across the brands. Don't worry about it being too 'rich' as the wine cuts it somewhat. I'm not crazy about lots of sauce, but if you are.... Buy 2 jars. It'll be just fine!
  

Extra Large RAW tail on shrimp - 1 lb or so

• - the size of the shrimp DOES matter! Larger shrimp will be ultimately a little more expensive, but the taste difference is crucial! Buy the uncooked (they will be grey, not pink) and cleaned. I prefer the tail on variety because I like to eat them with my fingers, but the more they are cleaned, the more they will cost, so it's a happy medium.
  

Mushrooms - 1 container you find in the vegie section of the super market.

• - I like white button mushrooms because they lend themselves to absorbing lots of flavor, look for nice white 'shrooms. If you prefer, buy them already chopped for less hassle.
  

Garlic

• - I keep a jar of minced in my fridge. Use as much as you like. Or about a Tablespoon-ish
  

Olive Oil

• - Pantry must have - sautéing the mushrooms and garlic
  

White Wine

• - There is no sense using a 'cooking wine' if you can't sit down and drink the stuff. I had some Riesling in my fridge and the sweetness of the wine sang in perfect harmony with the shrimp... THAT and you can enjoy a glass with your finished meal.

Salt & Pepper - to taste

Now, you probably noticed that I left out amounts... But realistically, it all comes together nicely and you can adjust here and there.

Ok! First things first, get your water BOILING for the noodles.

If your shrimp are frozen, run them under warm water to get them thawing. Need not be totally thawed, but probably shouldn't be totally frozen either!

In a saute pan, get your garlic and mushrooms commingling in the hot olive oil over medium heat.

When your mushrooms are darkened and reduced about 1/2 in size, add about a cup of wine to the pan. Add the shrimp to the pan and be sure that you keep an eye on them because they cook quickly. (The larger the shrimp you have, the more 'time' you have at this point)

Dump noodles in water.

When shrimp are pink, pour Alfredo Sauce in the shrimp concoction and heat through, stirring. It may look like it will be too runny! This is NORMAL because the noodles will soak up lots of the liquid.

Watch the pasta, it should be done. Strain, don't rinse and toss in the pan, or if it's not big enough, dump back in the (empty) pasta pot to combine.

ENJOY with some crusty bread and a glass of wine.

Easy. Rustic. Better the next day!