Alfredo Pasta with Shrimp & Vegetables Garnished with Scallions and Grated Cheese
Safe Food Handling Practices
- Wash hands with soap and water before prep/cooking. Wash hands after handling raw foods.
- Upon purchase, refrigerate immediately to temperatures below 40 degrees
- Cook all items thoroughly as described in recipes- Chicken internal temperature of 165°F/Fish internal temperature of 145°F
- Refrigerate leftovers immediately
- Discard leftovers after 24 hours
Items Needed (Other than what was provided)
- Cooking oil (blended olive oil is best)
- One medium pot
- One - 10” sauté pan
- Strainer for pasta
- Cutting board
- Knife
- Thermometer
- Serving/stirring spoon
- Tongs
Ingredients in the Recipe Box
- 3oz Dried pasta
- Peeled and deveined shrimp
- Heavy cream
- Basil and oregano leaves - fresh & chopped
- Shallots - finely diced
- Garlic clove - minced
- 1 Lemon (juice with no seeds)
- Red bell pepper - julienned
- Spinach leaves
- Green scallions - sliced
- Romano cheese - shredded for garnish
- Butter pads
- 2t salt
Instructions
Step 1: Bring 3 cups of salted water to a boil in a sauce pot.
Step 2: Once the water boils, add the pasta and stir. Stir every 30 seconds to prevent sticking. Boil for 10 minutes or until the pasta reaches your desired texture. Strain pasta and reserve.
Step 3: While pasta is cooking- in your sauté pan add 1 tablespoon of oil. Heat oil on medium high heat for 15 seconds.
Step 4: Add the shallots, garlic and shrimp. Cook, stirring for 1 minute, then add the peppers.
Step 5: Reduce the heat to medium and add the cream and herbs. Continue cooking and reduce the heat until the cream becomes thicker and the shrimp becomes opaque and firm.
Step 6: Add the spinach and wilt for 30 seconds. Add lemon juice.
Step 7: Add the strained pasta to the cream sauce with the butter and cheese, then stir.
Step 8: Garnish with scallions and serve. Enjoy!
Prepared/assembled at:
Livingston Dining Commons
85 Avenue E
Piscataway, NJ 08854
