Shrimp linguine Alfredo

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I wish I could say this is low fat (it's not) but it is phenomenal! It's so rich and creamy that I am positive that it is sinful. It most certainly hits the spot! Don't be afraid of making Alfredo sauce. It's joy nearly as hard as some think it is. And it most certainly taste better than that store bought jar stuff! Give it a try!

1 stick of butter

 2 garlic cloves minced

1 shallot minced

1 1/2lbs. Peeled shrimp sprinkled with salt, pepper, pinch red pepper flakes, and a squirt of lemon to coat them.

3 tbs. lemon juice

2 C heavy cream

1/2 cup half and half

8 oz block of Parmesan cheese shredded( do not get the bag stuff)

16oz of whole wheat linguine boiled aldente in salted water and drained.

Chopped parsley (optional)

Melt butter in large fry pan on med. high heat. Throw in garlic and shallots and let them begin to soften.

throw in your shrimp and let them cook till pink. Remove with a slotted spoon. And keep warm. 

 Add lemon juice to pan and swirl it around. Let sizzle for a min or two. 

Pour in your heavy cream and whisk.  Then add the half and half . Keep whisking till it starts to come together and boil. Let boil on med. low and reduce for 20 min. Stirring occasionaly. Add your grated parmesan and wisk till smooth. Add your al dente pasta. It needs to be al dente so it will soak up some of the sauce and flavors. Let set for a 10 minutes to give it time to do this.

 Dip up a nice big bowl of creamy pasta then toss shrimp on top and sprinkle with parsley. Enjoy!