Cooking Corner: Easy alfredo pasta with shrimp

It is a few weeks into the semester, and the number of welcome back barbecues is dwindling, which means it is time to start using that kitchen (Or going to the Slate Café, depending on one’s culinary situation)! Here is a quick and easy recipe that anyone can make. It is very versatile and can be easily adapted into a personalized, delicious creation. For example, one can easily substitute chicken for shrimp. Those who hate broccoli can choose different greens or remove them all together. All of the measurements are variable depending on the desired portion size. Once the recipe is mastered, cooking it will take only about thirty minutes.

1. 3 cups pasta of the chef’s choice
2. 2 cups frozen cut broccoli
3. 1 jar of Alfredo sauce
4. 10 frozen shrimp, thawed and peeled
5. ½ onion, sliced
6. Cooking oil
7. Salt and pepper

1. Bring a pot of salted water to a boil, and start cooking the pasta.
2. While waiting for the pasta to cook, start making the sauce. In a pot or deep pan, cook the broccoli in about half an inch of boiling water for two minutes.
3. Add the jar of Alfredo sauce to the broccoli. Turn the heat down to medium. The broccoli will continue to cook. Fill the jar a quarter of the way with water, close the lid, and shake the jar. Pour it into the pan. This ensures all the sauce gets out of the jar and also serves to loosen the sauce. Season with salt and pepper to taste.
4. When the pasta is slightly firm, scoop it directly into your sauce. Stir to coat the pasta. Add water (or milk) to loosen up the sauce as needed.
5. In a separate pan, add a few tablespoons of oil and sauté the onions for 1 minute. Add the shrimp and cook for one to two minutes until done.
6. Scoop the pasta into a bowl or plate, and serve with the shrimp and onions on top. Enjoy!

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