My 2013 resolutions were pretty simple: Exercise more. Travel more. Cook more. Here we are ten months later, and it’s been a good year for the first two resolutions… the third one, not so much. We’ve been eating in more often, but mostly we just scrounge around for dinner… which means lots of baked potatoes. Frozen dinners or leftover soup. Breakfast for dinner.
When I was visiting my parents in Alabama, I wrote down notes while Mom made shrimp alfredo for dinner one night… the best part is that it’s all made in one pot and it’s super easy to improvise depending on what you have on hand. I finally made some for dinner this weekend, and now I’m enjoying the leftovers. It’s a great base for all kinds of add-ins, so it’s the perfect leftover. Sam’s a pretty picky eater so I made the plain version first, but for myself I’ve been tossing in whatever vegetables I have on hand.
Below is the recipe straight from my Mama’s kitchen. (I like to have a reference online just in case I lose the recipe card. Strange but true… often I find myself referencing my own blog rather than looking up a recipe in my notebook!)
One Pot Pasta Alfredo
- 12 oz. package of egg noodles (or any other kind of pasta)
- 8 oz. Italian mix of shredded chese
- 1 pint heavy whipping cream
- 1/4 cup chopped onion
- 1 tablespoon minced garlic
- 1/4 cup peas (optional)
- Shrimp (or chicken, tofu, etc.)
- Seasoning: basil, season salt, lemon pepper
Sauté the onions, garlic, and (optional) add-ins peas and shrimp. Set aside in a small bowl. Add water to the pot and bring to a boil. Cook the pasta al dente according to package directions. Drain the pasta. Add the whipping cream. Slowly mix in the cheese. Add the onion/garlic/protein mixture and seasoning. Serve immediately or cover to keep warm.