Shrimp Pasta

I still had a generous amount of frozen shrimp left (having only used a handful in rice previously) and was thinking of putting them on skewers for the grill or something.

That was until I clicked on this Garlicky Shrimp Alfredo Bake recipe (with video.)

Since I’m working with cooked shrimp, maybe I could have simply incorporated them at the very end into the sauce and pasta?  I wasn’t sure.  All I did know was that I wanted to infuse the shrimp with the garlic butter flavor and followed the saute step.

Beforehand however, I chose to painstakingly cut the tails off while my fingers went numb handling the not-fully thawed shrimp.  So, I was reminded to buy them without tails in the future (unless they’re raw at which point I can use them for seafood stock, right?)

In any case, after rinsing them thoroughly with water, I let them drain on a colander for a bit.  Then, I patted them dry with paper towels (although I don’t mind if they leaked a little bit into the sauce because it will make for a thinner consistency, which I prefer.)

I doubled all of the ingredients and used a 16 ounce box of pasta.  As for shrimp I had about one pound and a half (my guess without weighing what I had left in the freezer from the 2 lb bag.)

I’m ashamed to say that I deliberately omitted the tomatoes.  Allow me to explain.  I didn’t have any shredded cheese handy, so the prep process for that plus the mincing of the garlic stole my thunder.  However, I do plan on adding them next time because who doesn’t love tomatoes?

Lastly, I transferred everything into a shallow pan for baking (as I don’t yet own an oven-safe pan and my crock pot is too big for this.)

Well, we happily devoured this shrimp dish and just like the site where it came from, it was Delish!

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