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Shrimp Tomato Alfredo
This is what I cooked at the camp to go with blackened redfish. If you want to make the Alfredo from scratch - go for it. It's a little easier to use bottled sauce at the camp.
2 tbs butter
1 pound medium peeled, deveined shrimp
1 jar Alfredo sauce (I used 4-cheese)
1/2 small jar sun-dried tomato pesto (I used Classico brand. If you can't find it, try a bruschetta topping)
Optional add-ins: parmesan cheese and your favorite herbs
Saute shrimp in butter, just until pink. Season well. Add jars of sauce, warm through and serve over cooked pasta.