Shrimp, Mushroom, and Garlic Alfredo Rotini with Green Onions

I wanted to make a nice, romantic, yet simple meal, for Teia the other night. I decided that I wanted to make it using my own recipe, not one that I could find online, and also one that did not need too many spices.

Ingredients:

16 oz. Rotini pasta

1 Clove of garlic, chopped

1/2 cup mushroom, sliced

1 Can of Alfredo Sauce (I like Bertolli, or Classico)

Green Onions, for topping

Butter

Salt and pepper

Cajun seasoning, for the shrimp

Directions:

1. Thaw shrimp by placing in a strainer and letting cold water run over them. While you are doing this, boil the pasta until cooked, but still firm. 

2. Once pasta is cooked, drain and let sit.

3. Dump the can of alfredo sauce into a saucepan, or the pot used to cook the pasta, and add a half a can of water, to get out all of the extra sauce out of the can. Also, add in a little butter, salt and pepper.

4. In a saucepan, pour the now thawed, and de-tailed, shrimp along with the chopped garlic, mushrooms, and a few slices of butter. Sprinkle with some salt, pepper, and cajun seasoning. Cook until mushrooms are good and melt in your mouth.

5. After the shrimp, mushrooms, and garlic are cooked, add them to the now simmering pot of alfredo sauce.

6. Pour in the pasta now, not too much though so that it stays nice and saucy and creamy.

7. Plate the now all mixed up shrimp, mushroom, and garlic alfredo rotini, and add a few green onions on top, which are lovely with an alfredo sauce

This dish goes very well with a white wine, like a pinot grigio, and makes for a very delicious meal! (Some places you can get a bottle for very cheap, but still very good.)

Alex