How to make it

  • Cook pasta according to package directions, just to al dente. Do not add oil to the water. Reserve a cup of the cooking water when the pasta is drained.
  • Melt butter in a large skillet over medium heat. Add half-and-half, cheese, salt, and pepper; cook 1 minute, stirring constantly. Add shrimp and continue cooking until shrimp are pink and done. Reduce heat; add pasta, tossing gently to coat. If sauce thickens too much, add a little of the reserved cooking water.
  • Art's Note: This was a delightful version of alfredo. Not so rich that you felt bad about eating it. But lots of flavor. A little less shrimp would be OK. I served this with garden salad and garlic bread, on January 13, 2011.

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