Hey foodies! I’m super excited to share my favorite creamy shrimp alfredo recipe using Bertolli sauce. Trust me, this dish is gonna make you look like a pro chef even if you’re just starting out in the kitchen. I’ve made this like a gazillion times, and it’s always a crowd-pleaser!
What You’ll Need
Main Ingredients:
- 1 jar (15 oz) Bertolli Alfredo with Aged Parmesan Cheese Sauce
- 1 jar (24 oz) Bertolli Tomato & Basil Sauce
- 1 pound fresh/frozen shrimp (peeled and deveined)
- 1 box (16 oz) fettuccine pasta
- 2 tablespoons Bertolli Olive Oil Light Taste
Veggie Squad:
- 1 medium onion (finely chopped)
- 1 celery stalk (finely chopped)
- 1 medium red bell pepper (finely chopped)
- 2 garlic cloves (finely chopped)
Extra Goodies:
- 1 can (13.75 oz) reduced-sodium chicken broth
- Hot pepper sauce (optional, but recommended for kick!)
Let’s Get Cooking!
Step 1: Prep Work (20 mins)
Okay, first things first – let’s get everything ready:
- Chop all your veggies super fine
- Get your shrimp ready (if frozen, thaw them out)
- Fill a big pot with water for the pasta
Step 2: The Sauce Magic (15 mins)
- Heat up your olive oil in a large skillet (use the biggest one you’ve got!)
- Toss in all those chopped veggies and garlic
- Cook for about 5 mins until everything’s soft and smelling amazing
- Pour in the chicken broth and bring it to a boil
- Lower the heat and let it simmer for 5 mins
- Add both Bertolli sauces (this is where the magic happens!)
- Let everything cook for 15 mins, stirring here and there
Step 3: Shrimp & Pasta Time (13 mins)
- While your sauce is cooking, get your pasta going in that pot of boiling water
- Add those shrimp to your sauce
- Cook for about 3 mins until they turn pink (don’t overcook them!)
- Add hot pepper sauce if you’re feeling spicy
Pro Tips from My Kitchen to Yours
- Shrimp Selection: Fresh is best, but frozen works great too! Just make sure they’re completely thawed.
- Pasta Perfect: Don’t forget to salt your pasta water – it should taste like the sea!
- Sauce Consistency: If it’s too thick, add a splash of pasta water to thin it out.
- Make it Your Own: Sometimes I add mushrooms or sun-dried tomatoes for extra oomph!
Why This Recipe Is Literally The Best ⭐
Listen up fam! This recipe is seriously amazing because
- It only takes about 48 minutes total (20 mins prep + 28 mins cooking)
- Makes 8 servings (perfect for leftovers or dinner parties!)
- Uses easy-to-find Bertolli products
- Combines creamy alfredo with tomato sauce for the perfect balance
- It’s practically foolproof!
Common Questions I Get Asked
Q Can I make this ahead of time?A You can prep the veggies ahead, but I’d make the sauce fresh. Nobody likes rubbery shrimp!
Q: What if I can’t find both Bertolli sauces?
A: The Alfredo sauce is the must-have here. If you can’t find the tomato & basil, any good marinara will work.
Q Can I use different pasta?A Totally! While fettuccine is traditional, any pasta works. I’ve even used penne when I was feeling rebellious!
Serving Suggestions ️
I love serving this with:
- Garlic bread (obviously!)
- A simple green salad
- A glass of white wine (for the adults!)
- Extra parmesan cheese on top
Storage Tips
If you somehow end up with leftovers (which rarely happens at my house), store them in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove or microwave – add a splash of milk if the sauce gets too thick.
Well, there you have it, folks! My super-detailed guide to making the most amazing shrimp alfredo using Bertolli sauce. It’s literally impossible to mess this up, and I promise it’ll become your new go-to recipe for impressing everyone from your picky kids to your mother-in-law!
#cooking #pasta #shrimp #Bertolli #easyrecipes #dinner #foodie
How to Make Shrimp Alfredo From Scratch
- Boil the Pasta: In a large pot cook the pasta in salted water according to package directions. When al dente, drain the pasta, reserving some of the pasta cooking water.
- Cook the Shrimp: While the pasta cooks, rinse and pat dry the shrimp with a paper towel. Season shrimp with salt and pepper. Melt some of the butter in a large saucepan or skillet skillet over medium heat Add the shrimp in a single ayer and cook for about 2-3 minutes per side. Remove the shrimp from the skillet and set aside. Shrimp cooks very fast. The only way to make juicy shrimp is to not overcook it!
- Make the Sauce: In the same skillet, lower the heat to medium-low heat. Melt butter and cook the garlic until it becomes aromatic (if you’re using granulated garlic, add it after the heavy cream). Whisk in the heavy cream and the nutmeg and simmer for a few minutes. The sauce will thicken a bit. Turn the heat to low and add the Parmesan cheese stirring constantly until the cheese melts. Season with salt and pepper to taste and return the shrimp to the skillet.
- Toss: Toss the pasta with the sauce until well coated. If needed, add some of the reserved pasta water to keep the pasta creamy. To serve, garnish with fresh parsley or basil. Top with additional Parmesan cheese and serve immediately.
Can You Cook With Frozen Shrimp?
In theory, yes you can boil frozen shrimp in a pot of hot water although I never recommend this method. To make shrimp Alfredo, it’s best to defrost the shrimp before cooking it.
An easy and super quick way to defrost shrimp is to place it in a colander under cold running water, giving it a toss every 2-3 minutes. It takes about 10 minutes for the shrimp to thaw out completely.