Easy Shrimp Alfredo and Seared Brussels Sprouts! A cheesy, garlicky delicious pasta packed with shrimp, and lighter homemade Alfredo sauce. Great weeknight dinner!
Got these Huge Wild Argentine Red Shrimp at Publix on sale at just $7.99 a pound the other day while shopping with the mother-in-law! Few times a year they have them and I’m always on the lookout.
These Argentine Red Shrimp are wild-caught in the Western South Atlantic area and are known as the sweetest shrimp on earth. My other favorite is the Florida Pink Shrimp if I find them.
This was our casual dinner, but it looked good enough for a quick photoshoot. Get tired of using just white plates for presentations, decided to go BOLD – gorgeous BLUE plates I’ve got from HomeGoods for like $2 each. I AM a Bargain Queen!
These Argentine Red shrimp are a Jumbo size!
How to make Easy Shrimp Alfredo and Seared Brussels Sprouts dinner
- Peel and devein raw shrimp.
- Place shrimp in a single layer onto the prepared baking sheet.
- Make a mix of melted butter, lemon juice, salt, pepper, garlic. Brush on top.
- Add lemon slices and add your favorite herbs.
- Preheat oven to 400F and bake for 8-10 minutes, depending on your oven and shrimp size. Mine were ready in 10 min.
Meanwhile, prepare the light Alfredo sauce.
- In a saucepan melt butter over medium heat.
- Add the garlic and lemon juice.
- Cook until the garlic is slightly soft.
- Add in the flour and stir.
- Whisk in the milk, cream cheese, and paprika.
- Bring the mixture to a simmer. Let it cook until thickened.
- Add parmesan cheese, chopped parsley, and salt/pepper to taste.
- Serve on top of your pasta and shrimp with additional chopped parsley.
Seared Brussels Sprouts
- Heat Light Olive oil and butter in a skillet over med-high heat.
- Sear brussels sprouts until nicely browned, about three minutes.
- Add garlic, tomatoes, salt/pepper and a splash of chicken broth for moisture and to give them this deep green color!
- Remove and serve.
My Favorite Light Olive Oils! I use them in most recipes since they don’t have any flavor to them.
I have recently painted few background boards for my Food Photography.
How do you like this latest creation?
Buddy the Cat always keeps me company!!!
Easy Shrimp Alfredo and Seared Brussels Sprouts dinner
Easy Shrimp Alfredo and Seared Brussels Sprouts! A cheesy, garlicky delicious pasta packed with shrimp, and lighter homemade Alfredo sauce. Great weeknight dinner!
Ingredients
- 2 pounds raw shrimp, peeled and deveined
- 6 Tbsp butter, melted
- 2 Tbsp lemon juice
- 3 cloves garlic, minced
- 1 Tbsp dried parsley or dill weed
- 1 lemon, sliced
- Light Alfredo Sauce:
- 2 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1 Tbsp lemon juice
- 2 tsp all-purpose flour
- 1 cup low-fat (2%) milk
- 2 Tbsp cream cheese
- 1 tsp paprika
- 3/4 cup grated parmesan cheese
- chopped fresh parsley
- salt/pepper to taste
Instructions
- Peel and devein raw shrimp.
- Place shrimp in a single layer onto the prepared baking sheet.
- Make a mix of melted butter, lemon juice, garlic, salt, pepper. Brush on top.
- Add lemon slices and add your favorite herbs.
- Preheat oven to 400F and bake for 8-10 minutes, depending on your oven and shrimp size.
- Meanwhile, prepare the Light Alfredo sauce.
- In a saucepan melt butter over medium heat.
- Add the garlic and lemon juice. Cook until the garlic is slightly soft.
- Add in the flour and stir. Whisk in the milk, cream cheese, and paprika.
- Bring the mixture to a simmer. Let it cook until thickened.
- Add parmesan cheese, chopped parsley, and salt/pepper to taste.
- Serve on top of your pasta and shrimp with additional chopped parsley.
Notes
Seared Brussels Sprouts
- Heat Light Olive oil and butter in a skillet over med-high heat.
- Sear brussels sprouts until nicely browned, about three minutes.
- Add garlic, tomatoes, salt/pepper, and a splash of chicken broth for moisture and to give them this deep green color!
- Remove and serve.
