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Cookin' Time With H-E-B: Southwest shrimp alfredo

Tags: Community, Cookin Time With HEB

Here are a couple of recipes you saw featured during KPRC2 News Midday on Sept. 6, 2018.

Southwest Shrimp Alfredo

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

Ingredients

12 ounces dried uncooked pasta, (penne, farfalle, fettuccine or linguini)
1 pound uncooked peeled and deveined medium or large shrimp  
2 tablespoons Adams Reserve Sear-n-crust Rub, variety your choice
1 tablespoon Ottavio Olive Oil
2 cups (1 pint) heavy cream or half & half
2/3 cup Robert’s reserve Southwest Dip
1 cup (or more) refrigerated H-E-B Ready, Fresh, Go!® Pico de Gallo 

Instructions

  • Cook pasta in boiling water according to package directions.  Drain well.
  • Meanwhile, toss shrimp with Sear-n-Crust Rub and oil; set aside.
  • 3. Heat cream in a 3-quart pot over medium/high heat until mixture begins to thicken; stir frequently and watch carefully to prevent scorching.
  • Stir in dressing and desired amount of pico de gallo. Remove pot from heat.
  • Heat a large skillet over Medium-High heat. Sauté shrimp 2 to 4 minutes or until shrimp begin to curl and form the letter “C”; do not over cook.
  • Return pasta to cooking pot; toss with sauce and shrimp. Serve while hot.

    • No bake sweet potato pie

    Ingredients

    1 jar Fisher & Weiser Bourbon Sweet Potato Butter 
    2 small boxes Instant vanilla pudding
    2 cups heavy cream (or half and half)
    1 9-inch graham cracker pie crust
    12 ounces Cool Whip or whipped cream

    Instructions

  • In a large bowl mix together the pudding mix, heavy cream and sweet potato butter.
  • Pour into pie crust and refrigerate for 5-10 minutes.
  • Top with cool whip and pecans for an extra treat.         

    • Copyright 2018 by KPRC Click2Houston - All rights reserved.

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