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Melissa Rodrigues
Melissa Rodrigues

Ingredients:

Olive oil
Salt
Pepper
1 small shallot
2 cloves of garlic
Juice of 2 medium lemons
1 pound peeled and deveined shrimp
Alfredo sauce, original
Fresh linguine noodles
Parmigiano reggiano

Set a pot of water to boil with a tablespoon of olive oil and a pinch of salt. Meanwhile, mince one small shallot and two cloves of garlic, juice two whole lemons, and grate a bit of parmigiano reggiano. Let the minced shallot and garlic cloves marinate briefly in the lemon juice with a pinch of salt and pepper. When the water is at a simmer, begin heating a half tablespoon of olive oil in a frying pan. Add the lemon juice, shallot, garlic, salt and pepper mixture to the pan and let heat briefly. Add the shrimp to the pan and bring to a nice, pink color. The water should be boiling by now, add the fresh linguine to the boiling water and let cook according to package instructions. Add the Alfredo sauce to the pan with the shrimp and stir. Once the linguine is done, place on plates and top with shrimp alfredo sauce. Remember to turn off the burners! Sprinkle some parmigiano reggiano on top and enjoy!